Method

This is a firm family favourite! It is a great slow cook or one to make ahead and bake later.
A little goes a long way with this beautiful, homemade, wholesome recipe.

Using the Connacht Gold Ingredients makes all the difference in the flavour; quality produce shines through in a recipe like this one.

Method:

• To make the pastry, combine all ingredients in a food processor or with your hands, and add a little water if the mixture is too dry.
• Roll on a floured surface until it comes together.
• Wrap in cling film and refrigerate while you make the pie filling.
• Season the chicken cubes with salt and pepper
• Add the butter to a pan, fry the rashers and chicken until golden, and set aside.
• Add the leek, mushroom and garlic to the same pan and cook on medium heat until softened.
• Return the meat to the vegetables in the pan.
• Add the flour and combine with the ingredients.
• Add the stock, milk, cream, mustard and bay leaf.
• Bring to a light simmer.
• Add the parsley and season with salt and pepper. Taste as you season and set aside.
• Pour the pie filling into an ovenproof dish.
• Roll the pastry out large enough to cover the top of the dish.
• Lay a strip of pastry along the lip of the dish and wash with egg wash.
• Place the pastry on top and seal together with a fork.
• Pierse with a knife to let the steam out and egg wash.
• Bake for 25-30 minutes until golden.
  Enjoy!