Very British Chicken & Veg Pie

Chicken, broccoli, onions and carrots in a tasty bacon infused gravy, topped with a buttery shortcrust pastry. Serves 4. 

Ingredients:
For the pastry: 
4oz plain flour
2oz butter
3tbsp warm water
Tiny pinch of salt

For the filling: 
2 Chicken breasts, cubed
1 red onion, chopped
4 carrots, chopped
6 stems of tenderstem broccoli, chopped
2 rashers bacon, chopped

Method: 
1. For the pastry, mix together the flour, salt and butter in a bowl, lightly pinch with your fingertips until it resembles breadcrumbs
2. Slowly add the water and bind together into a ball
3. Cling film the dough and leave in the fridge until you're ready for it again
4. For the filling, poach the chicken in water
5. When cooked, add the chicken to the onion, broccoli, carrot and bacon and stir fry until cooked
6. Make about 400ml gravy
7. Mix the gravy with the pie ingredients and simmer for 10 minutes
8. Add the pie filling into a deep pie dish
9. Roll out the pastry to fit the top of the pie dish
10. Put the pastry on top of the pie and trim if necessary
11. Make a small hole in the middle of the pastry to let the air out
12. Bake the pie for about 30-40 minutes.

Tip: Serve with cheesy potatoes and lots of greens!