A luscious combination of poultry & swine in a rich sauce.
A farm favourite!
This was always one of my favourites as a child. Mum would make up a huge batch of these pies in individual portion size. They never lasted long.
Melt a generous blob of butter in a large frypan & sauté off a finely diced onion. Add in half a dozen diced bacon rashers & 500g worth of diced chicken thigh.
Next, simply bung in 4 tablespoons of plain flour & make sure everything gets a nice coating. Cook long enough to get rid of that flour taste.
Remove the pan from the heat & pour in 2 cups of chicken stock. Give it a jolly good stir before returning to the heat. Bring it up to a simmer for about 5 minutes then set it aside to cool.
Pour the filling into a pie dish then cover with a sheet of puff pastry. Cut a few slits in the top of the pie lid & whack in a 180c oven for half an hour.