Chicken and Bacon Pie (English)

This hearty chicken pie is perfect comfort food.

1 Tbsp. extra-virgin olive oil
4 chicken breasts, cut into 1" (2.5 cm) cubes
1 medium onion, sliced
1 carrot, roughly chopped
2 oz smoked streaky bacon, chopped (50 g)
1 Tbsp. all-purpose flour, unbleached
7 oz chicken stock (200 mL)
3½ oz double cream (100 mL)
1 oz frozen peas (25 g)
1½ tsp. wholegrain mustard
1 Tbsp. fresh tarragon, chopped
6 oz puff pastry (175 g)
1 medium egg, beaten

Heat half the oil in a large pan; brown the chicken in batches. Set aside. Add remaining oil; fry the onion and carrot for 10min. Add the bacon and cook for 3min.

Stir in flour and cook for 1min. Gradually add stock, stirring well. Add cream and return chicken to pan. Simmer for 5min until chicken is cooked.

Add peas, mustard and tarragon, then check seasoning. Allow to cool a little.

Preheat oven to (200°C, 180°C fan, Gas mark 6). Put a pie funnel, if you have one, in the centre of a 1 litre (1¾ pint) pie dish or ovenproof casserole and tip in the filling. Roll out pastry to make a lid (make a slit for the pie funnel). Brush pastry edges with egg, then lay over the dish and trim with a sharp knife. Seal and brush with beaten egg and cook for 25-30 minutes until golden.