Additional Ingredients

For the filling:

1 grams	small cooked chicken
25 grams	Butter
1 tsp	Vegetable Oil
1	Onion, thinly sliced
4	Rashers smoked bacon
1 tbsp	Plain White Flour (Allinson Nature Friendly)
1	Chicken stock cube
150 ml	Double Cream
1	Free Range Eggs beaten for the glaze

How to make Tasty Chicken Pie

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1. To make the pastry, place the flour and a pinch of salt in a large bowl. Rub in the butter and lard or vegetable fat until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes while making the filling.
2. Make the filling, remove and discard the skins and bones from the chicken. Roughly chop the chicken.
3. Melt the butter in a large pan with the oil. Fry the onion and bacon in the pan over a gentle heat until the onions are softened. Add the flour and stir for a minute until thickened. Add the stock cube and gradually pour in 300ml boiling water, stirring until thickened. Remove from the heat and stir in the double cream and the chicken. Taste and season if necessary.
4. Pile the chicken and sauce into a pie dish to cool a little. Set the oven to 220°C, 200°C Fan, Gas Mark 7.
5. Roll out the pastry on a lightly floured work surface to a rectangle large enough to cover the pie dish. Cut a long 1cm strip of pastry from the edge and place around the edge of the pie dish. Brush the strip with cold water.
6. Drape the pastry on top of the pie dish and using your fingers, pres down and crimp the edges. Brush with beaten egg. Cut a cross in the centre of the pie and bake for 20 minutes until golden brown, cover with foil and cook for a further 10 minutes.

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