Coq au Vin Style Pie

When the pancetta is browned, add the chicken with a grind of pepper and stir together. Stir fry with the pancetta until browned on the outside, 4-5 mins. Next, add the shallots, mushrooms and thyme to the pan with a pinch of salt and pepper, stir together and cook until the veggies have softened, another 4-5 mins.

While the veggies cook, chop the potato into 2cm chunks (no need to peel) and add to the pan of boiling water to cook for 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through. Mix the boiling water from your kettle (see ingredients for amount) with the red wine stock pot in a jug and stir to dissolve.

When the veggies are soft, add the tomato puree to the pan, stir together and cook for 1 minute, then add the flour, stir again and cook for 2 mins more. Pour in the red wine stock and add the bay leaf. Mix and bring to a simmer. Add a pinch of salt and pepper and simmer until the mixture has thickened and the chicken is cooked, 4-5 mins. TIP: The chicken is cooked when it is no longer pink in the middle.

Pour the mixture into an ovenproof dish. Trim the pastry to the size of the dish and lay the pastry on top of the filling. TIP: It doesn’t matter if the pastry goes over the edge of the dish or just sits on top inside the dish, it will depend on the size of your dish! Prick a small hole through the top of the pastry (to allow the steam to escape!). Bake your pie on the top shelf until golden brown, 15-20 mins.