It is British Pie week! My favourite savoury pie has to be a chicken and bacon pie.
It has to be a real pie with a lid and a base. Non of this pretending to be a pie nonsense that only has a lid.
Here is how I make my chicken and bacon pie
Shortcrust pastry (either made using this recipe, or shop bought)
Pie Filling 6 boneless chicken thighs (or you can use chicken fillets either but I prefer the taste of the dark meat and they are cheaper) Good handful of bacon lardons Teaspoon of dried tarragon Chicken stock Plain flour
Method Cut chicken thighs into smallish pieces Fry chicken and bacon in a frying pan on the hob When the chicken and bacon are cooked add a small amount of chicken stock to the mixture Add a teaspoon at a time into the mixture plain flour, this is to thicken the sauce and make it creamy without using cream.
Turn off the hob and leave to cool
Turn on the oven to heat up at 200 degrees C Line your pie tin with pastry, add the cooled chicken and bacon filling, and then add a pie lid. Glaze the top of the pie with an egg wash
Pop pie into the oven for 20 - 25 mins until golden brown.