BROCCOLI AND CHICKEN PIE

Prep time 15 mins Cooking time 40 mins Serves 8

250g beef bacon 4 tbsp butter 1 large onion, finely chopped 2 celery sticks, finely chopped 3 garlic cloves, crushed 4 tbsp flour 350ml chicken stock 2 bay leaves 1 tbsp vinegar 1 tbsp fresh thyme 2 store-bought roasted chickens, deboned and shredded 250g broccoli florets, steamed 400g store-bought shortcrust pastry 1 egg, beaten

Preheat oven to 180°C. Fry the beef bacon until crisp and drain on kitchen paper. Heat butter in a large frying pan and sauté onion, celery and garlic. Add flour and stir until well mixed. Add chicken stock, bay leaves, vinegar, thyme and seasoning. Stir until it begins to boil and the sauce starts thickening. Keep aside to cool. Once cool, add chicken, beef bacon and broccoli. Spoon the filling in a pie dish, spread evenly and cover with the shortcrust pastry. Make a hole in the centre of the pastry so that the steam can escape. Brush egg over the pastry and bake for 40 minutes or until the pastry is golden brown.