Ingredients

Step by step

1. Preheat the oven to 190°C, fan 170°C, gas 5. Chop the chicken into chunky pieces and toss with the flour plus some seasoning, until all the pieces are well coated.
2. Heat the oil in a 24cm base-diameter ovenproof frying pan. Add the pancetta and chicken and cook for about 8 minutes over a high heat until nicely browned. Prepare the potatoes while the meat is browning; peel, then cut into 2cm chunks. Remove the meat from the pan with a slotted spoon and set aside.
3. Reduce the hob to medium, add the potatoes and onion and cook for 8-10 minutes. Stir in most of the oregano, reserving a little for the top.
4. Meanwhile, in a bowl, whisk together the egg yolks, cornflour, lemon zest and juice then slowly pour in the warm stock, stirring continuously until the sauce is smooth. Season with a little salt then stir in the mint. Roll out the pastry on a floured surface, to make a lid that's slightly larger than the top of the pan.
5. Remove the pan from the heat and return the chicken and pancetta to the pan along with the lemon sauce. Don’t worry about the sauce looking too thin; it will thicken and reduce when cooked in the oven to create a silky, smooth sauce. If your pan isn’t ovenproof, tip the filling into a pie dish now.
6. Carefully lay the pastry lid over to cover the filling, trimming off excess pastry. Brush with milk (or egg) and sprinkle with a little oregano. Bake for 25-30 minutes until the pastry is golden. Leave it to sit for a few minutes before serving cut into wedges.