Prep time:

Cooking time: 30 minutes

Total time:

Serves: 5

1tbsp olive oil

600g cooked chicken

200g bacon lardons, bacon rashers, or ham, cut into 2.5cm pieces

1 onion chopped

2 garlic cloves crushed

1tsp dried thyme

2tbsp plain flour

100ml white wine

100ml milk

500g ready-rolled puff pastry

1 egg beaten

½tsp sea salt, 5 grinds of pepper

There’s nothing more comforting than a good pie, and this one is not only good but very easy.

I think the secret to a good pie is to have a generous filling. That’s why I’m always disappointed by shop-bought pies! This recipe uses leftover chicken and whatever bacon you have in your fridge – you could even use ham.

  1. Set oven to 200°c. Soften the onions and garlic for 5 minutes in a hot pan with the olive oil.
  2. Add the bacon pieces to the pan and colour them for 5 minutes (if using ham, just warm through).
  3. Add the flour and stir to form a roux, then add the wine, stirring to remove any lumps. Add the milk, thyme, chicken and the seasoning then simmer for 10 minutes.
  4. Pour the mixture into a pie dish and let it cool before adding the pastry top.
  5. Brush some egg around the edge of the pie dish and lay the pastry on top of the mixture. Cut round the pastry to remove excess, then press it down onto the edge of the pie dish and brush with the beaten egg.
  6. Using a small sharp knife, score the top of the pastry and pierce the middle to let steam out.
  7. Put the pie in an oven at 200°c for 30 mins or until the pastry is golden brown. Serve with mash and green veg.

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