In a food processor, combine 450g of plain flour and 225g of cubed salted butter. Pulse until the mixture resembles coarse crumbs. Add one large egg and gradually pour in ⅔ cup of ice-cold water, pulsing until the dough starts to clump together. Form the dough into a disk, wrap it in plastic, and chill in the refrigerator for at least 1 hour to ensure a flaky crust.

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add 250g of chopped bacon and 700g of diced boneless skinless chicken thighs, cooking until the bacon is crispy and the chicken is golden. Remove the meat and deglaze the pan with a splash of water, scraping up flavorful bits left behind, before adding 1 medium chopped brown onion, 2 chopped carrots, and 2 chopped celery sticks. Cook for about 5 minutes until the vegetables are softened.

Stir in ⅓ cup of apple cider and cook for another minute, allowing it to reduce slightly. Next, add 2 tablespoons of plain flour to the vegetable mixture and cook for 1 minute, stirring continuously to prevent clumping. Slowly pour in 1¾ cups of chicken stock and ½ cup of thickened cream, along with 1 tablespoon of Dijon mustard. Simmer for about 5 minutes until the mixture thickens, coating the back of a spoon.

Return the cooked chicken and bacon to the skillet, stirring until everything is well combined. Add 2 teaspoons of fresh thyme leaves and season with salt and pepper to taste. Remove the filling from heat and allow it to cool to room temperature, or if desired, chill it in the fridge to set.

Preheat your oven to 200°C (400°F). On a floured surface, roll out the chilled pastry into two equal rounds, each large enough to fit your pie dish. Line the pie dish with one round, then spoon the cooled chicken and bacon filling into the crust, distributing it evenly.

Cover the filled pie with the second rolled-out pastry round. Crimp the edges together to seal the pie securely. Brush the top with an egg wash (beaten egg) for a beautiful golden color, and using a sharp knife, make several vent holes in the top to allow steam to escape while baking.

Place the pie in the preheated oven and bake for 50–60 minutes or until the crust is golden brown and beautifully flaky. Keep an eye on it—the pie should be bubbling slightly at the edges when done. Once cooked, let it sit for about 10 minutes before slicing and serving your delightful Chicken and Bacon Pie.