Serves 4-6
Ingredients
For the pastry:
150g cold salted butter
350g plain flour
50g dried sage and onion stuffing mix
4 tbsp ice-cold water
For the filling:
4 smoked bacon rashers, chopped
1 tbsp olive oil
1 fennel bulb, chopped
1 garlic clove, minced
6 chicken thighs, skinless, boneless, and diced
Salt and pepper
1 tsp fresh thyme, chopped
1 tsp dried tarragon (or 1 tbsp fresh tarragon)
1 pint chicken stock
100ml double cream
1 beaten egg (for glazing)
Here’s How
Make the Pastry:
It’s best to make the pastry first and give it time to rest in the fridge before rolling out.
Place the dried sage and onion stuffing mix into a food processor and blitz until fine. Add the flour and mix again, then add the butter.
Pulse the food processor until the butter is combined and the mixture resembles fine breadcrumbs.
Add half the water and pulse again before adding the remaining water.
Once the pastry dough has formed, wrap it in cling film and place it in the fridge to rest. This will make it easier to roll out and prevent shrinkage during baking.
Prepare the Filling:
Heat a shallow pan over medium heat and add the bacon, olive oil, and chopped fennel. Cook for 2-3 minutes.
Add the diced chicken thighs and season with salt, pepper, fresh thyme, and tarragon.
Cook for 5 minutes, then pour in the chicken stock and let it simmer for 20 minutes.
Stir in the double cream and taste the filling, adjusting the seasoning if necessary.
Remove from the heat and leave to cool for 30 minutes.
Assemble the Pie:
Take the pastry out of the fridge and let it warm up for 5 minutes.
Divide it into two pieces: one-third for the top and two-thirds for the base.
Roll out the larger portion and line a 23cm Masterclass deep pie dish, ensuring the pastry slightly overhangs the edges.
Roll out the remaining pastry into a circle that is 3cm larger than the top of the pie dish to allow for sealing.
Transfer the cooled chicken filling into the pie and brush the edges of the pastry base with beaten egg.
Fold the pie lid in half and carefully place it over the filling.
Press the edges together and trim any excess pastry with a sharp knife.
Crimp the edges using your thumb and index finger to create a sealed decorative edge.
Brush the entire pie with beaten egg.
Bake the Pie:
Preheat the oven to 170°C (fan) / 190°C (conventional).
Bake for 45 minutes, or until the pastry is golden and crisp.
Serve with buttery potatoes and seasonal vegetables.
Top Tip: This pie can be frozen before baking, making it perfect for batch cooking!