Chicken Balmoral Pie

A pie is a great crowd pleaser and this won ‘Best chicken pie’ in the British Pie Awards 2015

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% Daily Values based on a 2,000 calorie diet

Step 1

1 Preheat your oven to 180C/Fan 160/350F. Lightly dust the countertop with the flour and roll out the pastry to 3mm thick, cut to size, lay in a pie dish and rest in the fridge for 30 mins. Leave enough pastry spare for the lid and trimmings.

Step 2

2 Warm oil in a frying pan, then add butter. Put the chicken fillets into pan and cook 8 mins on each side, then lay on a tray to cool.

Step 3

3 Add chopped onion and garlic for approx 4 mins before adding the mushrooms and smoked bacon. Cook for a further 4 mins.

Step 4

4 Add the white wine and reduce by half, then add double cream and reduce until the sauce thickens for 5 mins. Stir in parsley then leave to cool.

Step 5

5 When chicken and sauce are cool, remove pastry from

Step 6

fridge and place 2 tbsp of sauce on the base of pastry. Slice the chicken fillets and arrange slices of chicken on base of pie.

Step 7

6 Add 2 more tbsp of sauce and sprinkle over a small handful of chopped parsley, then arrange haggis, if using, on top.

Step 8

7 Egg-wash the bottom of the pastry lid and place on top of the pie to seal it in place. Use the trimmings to decorate the top.

Step 9

8 Egg-wash the pie and leave in fridge to rest for 15 mins. Make three small holes on top to let steam escape. Bake for 35-40 mins until golden brown.