Chicken and bacon pie

Rich and comforting, a no-fuss chicken dish is a real winner for dinner tonight – and lunch tomorrow!

SERVES: 6 PREP TIME: 15 MINS, PLUS CHILLING COOK TIME: 50 MINS

● 125g streaky bacon, diced

● 1 onion, peeled and sliced

● 1tbsp plain flour

● 600g chicken pieces – we used breast and thigh

● 50ml white wine

● 2tbsp chopped tarragon

● 200g tub half-fat crème fraiche

● 1 lemon, juice and zest

● 100g petits pois

● 375g puff pastry

● 1 egg, beaten

● 26cm circular pie dish

1 Heat the oven to 200C/Gas 6. Fry the bacon in a large frying pan until crisp. Remove it with a slotted spoon and set aside. Add the onion and cook gently until softened. Return the bacon to the pan, stir in the flour and cook for 2 mins.

2

Add the chicken to the pan and cook for 2-3 mins, then add the wine and cook for a further 2 mins. Stir through the tarragon, crème fraiche, lemon juice and zest. Cook until the chicken is cooked through. Tip in the petits pois, then season with salt and pepper. Remove from the heat. 3

Roll out the pastry on a lightly floured surface to fit the pie dish. Tip the chicken mixture into the dish, brush the edges with a little beaten egg and cover with pastry. Crimp edges with a fork and make a hole in the centre to let the steam escape. Brush pastry with egg and chill for 30 mins. 4

Brush again with the beaten egg and bake for 25-30 mins, until piping hot and the pastry is golden and risen.