Mist a large, non-stick, flameproof dish or pan with cooking spray and warm over medium heat on the hob.

Add the roughly chopped chicken a pinch of salt and pepper, and fry for a few minutes to brown, stirring often.

Remove the chicken from the pan carefully and leave to one side in a bowl.

Add the chorizo to the same pan and fry for 3 minutes, stirring often, until it’s released lots of oil.

Add the diced onion and fry for 5 minutes, stirring often, until starting to soften.

Add the garlic and cook for 2-3 more minutes, stirring often.

Add the peppers and a tablespoon of flour and stir well.

Return the chicken to the pan.

Pour in the wine, stir, and simmer for 3 minutes.

Pour in the stock and cream, and add the thyme. Stir well and bring to a simmer.

Reduce the heat and simmer for 30 minutes, stirring often, until the sauce has thickened.

Remove from the heat and leave to cool.

On a lightly floured surface, roll out the pastry into two squares. One should be big enough to fill the bottom and sides of the tin with a little hanging over it. The other should be large enough to cover the top.

Preheat the oven to 180 degrees C (fan-assisted) and grease the bottom and sides of your baking tin with butter or margarine.

Place the larger pastry square into the tin and press into the bottom and sides. You should leave a little hanging over the sides.

Spoon in the cooled pie filling, filling to the top if possible.

Cover gently with the other square of pastry.

Press the edges and the hanging-over bits together by firmly pinching around the edges of the tin with your fingers.

Trim away any excess.

Beat an egg in a small bowl.

Use a pastry brush to brush the beaten egg liberally onto the top of the pie.

Use a knife to stab two holes into the middle of the pastry.

Place into the preheated oven and cook for 30 minutes until golden brown.

Remove from the oven and rest for a few minutes before serving.