Ingredients

Step by step

1. Melt the 2 tablespoons of butter in a large wide saucepan over a medium heat, and fry the onions for 5-7 minutes until they begin to soften. Add the bacon, turn up the heat slightly and fry until golden, then scoop out into a bowl with a slotted spoon and set aside.
2. Add the stock to the pan and scrape the base, then add the ale and the chicken – it should be just covered by the liquid, so top up with a little more stock or water if necessary. Bring to a simmer and skim off any froth if necessary, then turn the heat down low and simmer gently for about 30 minutes until the chicken is cooked through.
3. Scoop out the chicken pieces with a slotted spoon and, when cool enough to handle, remove the skin and take the meat off the bone, tearing it into large chunks. Add it to the bacon and onions.
4. Pour the cooking liquid into a jug and melt the 60g butter in the saucepan. Whisk in the flour and allow to cook for 3-4 minutes. Slowly pour the cooking liquid back in, a little at a time, making sure you mix thoroughly. Once all the liquid has been added, bring to a simmer, stirring, until it thickens to the consistency of double cream. Take off the heat, and whisk in the crème fraîche. Season to taste.
5. Heat the oven to 200°C, fan 180°C, gas 6, and spread the chicken, bacon and onion mixture into a pie dish about 24 x 30cm. Roughly chop the herbs and stir them into the sauce, then pour this into the dish. Leave the filling to cool completely before topping with the pastry as any heat will cause it to soften and start to melt, due to the butter content. Ideally, chill the pie filling at this stage.
6. Roll out the pastry on a lightly floured surface if you need to make it larger to cover the dish, and use to top the pie, pressing the edges down with a fork. Use any offcuts to decorate the pie, cut a small hole in the centre to allow steam to escape, then brush with the beaten egg and bake for 30 minutes until golden. Serve with greens and a glass of golden ale if you like.