Chicken, cranberry & Stilton pie

Name: Chicken, cranberry & Stilton pie
Prep time: 30 min
Cook time: 2 h 10 min
Total time: 2 h 40 min
Yield: Serves 8
Ingredients: Spiced Apple Chutney, to serve; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 2 sheets of gelatine; 200 ml/7 fl oz/scant 1 cup Chicken Stock; 1 tbsp chopped thyme leaves; 1 tbsp chopped parsley leaves; 200 g/7 oz/heaped 1¾ cups cranberries, defrosted if frozen; 60 g/2¼ oz Stilton cheese, crumbled; 450 g/1 lb/heaped 3½ cups plain (all-purpose) flour, plus extra for dusting; 2 tsp fine sea salt; 1 tbsp freshly ground black pepper; 100 g/3½ oz/7 tbsp lard or vegetable fat (shortening); 100 g/3½ oz/7 tbsp lard or vegetable fat (shortening); 100 g/3½ oz/7 tbsp lard or vegetable fat (shortening); 50 g/1¾ oz/3½ tbsp unsalted butter, plus extra for greasing; 1 egg yolk; 1 egg, lightly beaten; 1 tsp milk; 2 skinless chicken breasts, cut in half horizontally; 300 g/10½ oz skinless boneless chicken thighs, cut into 1-2cm/½-¾in pieces; 1 cooked smoked back bacon rasher, finely chopped

Preparation info

Serves
8

Difficulty
Easy
Ready in
3 hr

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

Ingredients

For the Pastry

450 g/1 lb/heaped 3½ cups plain (all-purpose) flour, plus extra for dusting

Method

Mix together the flour, salt and pepper in a bowl and make a well in the centre. Melt the lard and butter in a saucepan with 150ml/5fl oz/scant ⅔ cup water over a low heat, then pour into the flour. Add the egg yolk and use your hands to mix to a dough. Cover with a clean tea towel and leave to cool for 5 minutes, then cover with cling film (plastic wrap) and leave for 20 minutes until cool eno