Preheat your oven to 180C.
Roll out the puff pastry to 3mm thick, cut to size, lay in a pie dish and rest in the fridge for 30 minutes. Leave enough pastry spare for the lid and trimmings.
Warm oil in a frying pan, then add 25g of butter.
Place the chicken fillets into a warm pan and cook for 8 minutes on each side, then lay on a tray to cool.
Add chopped onion and cook for approximately 4 minutes.
Add mushrooms and smoked bacon then cook for a further 4 minutes.
Add white wine and reduce by half.
Add double cream and reduce until the sauce thickens for approximately 5 minutes.
Leave aside to cool.
When the chicken and sauce is cool, remove the pastry from fridge and place two tablespoons of sauce on the base of pastry.
Slice the chicken fillets and arrange slices of chicken on the base of the pie.
Add two more tablespoons of sauce and arrange thinly sliced haggis on top.
Egg-wash the bottom of the pastry lid and place on top of the pie to seal it in place.
Cut out small shapes from the pastry trimmings and decorate the top anyway you like.
Egg-wash the pie and leave it in the fridge to rest for 15 minutes.
Make three small holes on top of the pie to allow steam to escape.
Bake for 35-40 minutes until golden brown.
This Balmoral chicken pie recipe is provided by Boghall Butchers to celebrate British Pie Week 2016, March 7 - 13. This pie recipe won the award for Best Chicken Pie in 2015 British Pie Awards.