Notes
Ingredients
4 rashers smoked streaky bacon, diced
1/2 onion, finely diced
2 cloves garlic, crushed
4 chicken thigh fillets, diced
Generous glug dry white wine
Few sprigs thyme
Chicken stock pot/stock cube
Small mug boiling water
160g frozen peas
100ml double cream
1 sheet ready-rolled all-butter puff pastry
Small pot milk/egg wash
Green veg to serve
Method
Add the bacon to a large saucepan and fry until starting to brown and the fat has rendered.
Add the onion and fry for 5 minutes until soft and starting to colour. Add the garlic and fry for a minutes before adding the chicken and frying until brown.
Deglaze the pan with a glug of white wine and add the thyme. Bring to the boil and reduce by half, until there's no longer a strong alcohol smell.
Add the stock pot and boiling water and simmer for 10 minutes.
Add the peas and double cream, and season well.
Transfer to a pie dish and leave to cool for a short while - this will make it easier to add the puff pastry.
Preheat the oven to 180°C fan/200°C/gas mark 6.
Once the pie filling has cooled a little, roll the pastry on top of the pie, crimp the edge and trim off any excess - this can be used for any decoration on top of the pie, or perhaps cheese twists or little biscuits.
Brush the pastry with milk or egg wash, then bake for 20-30 minutes until the pastry is golden and the filling is piping hot.
Serve with some green veg.