Recipe Method

• Pat the chicken thighs dry and season generously with salt and pepper.
• Halve the leek lengthways and rinse under cold water before finely slicing.
• Finely chop the shallot and garlic.
• Bring a large pan to a medium/high heat with a knob of butter and a small splash of oil, add the chicken thighs and cook for 10 minutes, remove and set aside.
• Reduce the heat to medium and add the shallot, garlic and the leaves from a sprig of thyme.
• Cook for 10 minutes before adding the leek and bay leaves.
• Cook for 5 minutes then mix in 1 tbsp flour, cook for 2 minutes while you increase the heat and then deglaze with 150ml cider.
• As the booze simmers away, stir in 1 tbsp mustard and add the chicken (and juices) back to the pan.
• Add 300ml chicken stock, bring to a simmer, cover and cook over a medium heat for 20 minutes.
• Remove the lid and turn up the heat to reduce and thicken the pie filling.
• Remove the chicken, allow to cool for a few minutes then slice and add back to the pan.
• Grate in some pecorino.
• Once the pie filling has thickened, turn off the heat and stir in 100ml cream.
• Leave the filling to cool for at least an hour (ideally a few hours or overnight in the fridge).
• Preheat the oven to 200˚C.
• Roll out the pastry so you have 2 sheets, one slightly bigger than the other.
• Lay the larger sheet over the pie dish, gently press into the dish and then gently prick the base with a fork. Add the filling before laying the 2^nd sheet over the top, crimp the edges, egg wash the pastry, season with salt and then make a small slit in the centre of the pie.
• Bake for 45 minutes.
• Remove from the oven, portion up and serve with whatever sides you fancy!
• Enjoy!