For the pastry:

250g butter

500g plain flour

80ml ice cold water

2 beaten egg yolks 


For the filling:

2 tbsp of olive oil

8 chicken thighs with bone and skin removed

6 rashers of smoked bacon

4 shallots chopped

2 cloves of garlic

1 tbsp chopped thyme

1 small celeriac

1 tsp salt

1/2 tsp of cracked black pepper

300ml dry cider

100ml sour cream


Here’s how:


Pour the oil into a pre-heated casserole pan then add the bacon and cook until golden.

Add the chicken thighs and cook until browned on both sides.

Add the garlic and chopped thyme and season with salt and pepper.

When the chicken is golden add the shallot and diced celeriac.

Pour in the cider and boil until the liquid reduces by half.

Put the lid on the pan and simmer for 30 minutes on the hob or place in the oven for 1 hour at 160c until the chicken is tender.

To finish pour in the sour cream and stir together.

Now that the filling is cooked leave to one side to cool while you make the pastry.

Pour the flour into a mixing bowl and add the diced cold butter.

Using your finger-tips rub the butter into the flour to create a crumbly texture.

Pour in the cold water in small amounts at a time and stir together to form a soft ball of pastry.

Roll the pastry into a ball and place in the fridge to rest for 20 minutes.

Divide the pastry into 2 balls and roll out both pieces onto a 1/2cm thick disk.

Place the first piece of pastry into the pie dish, then brush the edges with beaten egg before adding the chicken pie filling.

Add the top half of the pastry and crimp the edges together to create a seal.

Brush with the remaining beaten egg before baking in a pre-heated oven at 180c for 45 minutes until golden and crisp.