Ingredients
1x chicken
1x inch thick slice of green (unsmoked) bacon
Water:White wine same ratio
Bay leaves
Parsley (loads including stalks)
Carrot
Celery
Onion
Double cream
Mushrooms
Mustard
Puff pastry
Poach the chicken & bacon
Chicken: Push breast bone down and push leg bones out so chicken cooks evenly
Poach chicken in water, wine, carrot, celery, onion, celery stalks, bay leaves & bacon (kept in one piece). Take off wings and roast separately.
Poach at simmering point for 1 hour.

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Allow to cool with chicken & bacon still in the stock…

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Take chicken and bacon out and take apart chicken/chop up bacon (discard skin on both and rind on bacon).

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The pie sauce
Make a roux, with shallots/softened onion,
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then add stock, double Jersey cream, loads of parsley and mushrooms. Once the sauce is ready add chicken & bacon.
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Roll out puff pastry and line buttered baking tin (We used pre-made all butter puff pastry (any tantrum free recipes for home made most welcome) and fill with mixture. Brush edges with whisked egg, then add lid and crimp edges.

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Put in pre-heated oven @ 180c for about 35 mins.

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About thegreedyrat

A very lucky rat whose partner cooks up a delicious storm

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