Chicken ‘n’ cider pie

Yes, that is meant to be a joke


  • 30g butter
  • 600-700g skinned boned chicken thighs – cut into generous chunks
  • 1½ tbsp plain flour
  • 250ml dry cider
  • 3 tsp dried tarragon – just as good as fresh in this pie and easier to obtain
  • 2 tsp Dijon mustard
  • 200ml sour cream
  • 1 medium to large apple – peeled, cored and thinly sliced
  • 50g small white button mushrooms cut in half – wipe, do not wash or peel
  • Salt and freshly ground black pepper
  • 1 packet ready-made puff or flakey pastry
  • 1 egg lightly beaten with a little water for glazing


Heat the oven to 180˚C.

In a plastic bag mix the flour and a generous grind of pepper and in this toss the chicken until evenly coated. Melt the butter in a large frypan over a moderate heat. Add the chicken and stir until coated in butter then pour in the cider and continue to stir until it bubbles and thickens. Add to this the mustard, tarragon and season with salt and pepper. Pour this into a casserole, cover and cook in the oven for about 50 minutes.

When cooked remove from the oven and stir in the sour cream, apple and mushrooms and allow to cool. It can be made to this point the day before and cool overnight if you wish.

When the mix has cooled, heat the oven to 200˚C.  Roll the pastry to fit the pie dish (or individual pie dishes if used) and set aside to rest. Spoon the chicken mix into the pie dish, moisten the rim of the dish and cover with the pastry, decorating with the offcuts. Brush with the egg wash and bake for 25-30 minutes.