Preheat the oven to 200°C.
Combine the flours and rub in the butter using your fingertips.
Heat boiling water, salt, and lard in a saucepan until the lard melts.
Stir the liquids into the flour mixture until a dough forms.
Tip the dough onto a floured surface and shape into a ball.
Divide the pastry, reserving a quarter of each half for the lids.
Sculpt the warm pastry around jam jars lined with clingfilm to form the base.
Chill the pie bases in the fridge for 20 minutes.
Roll out the lids, cut a center hole, and chill in the fridge.
Release the pastry from the jars by pouring boiling water into the jars.
Season the chicken and bacon with salt, pepper, and thyme.
Layer the bacon, chicken, and apricots into the pastry shells.
Apply the lids and crimp the edges to seal the pies.
Brush with egg wash and bake for 50-60 minutes.
Dissolve the stock cube in 150ml of hot water.
Soak gelatine in cold water, squeeze dry, and whisk into the stock.
Cool the baked pies on a rack for 10 minutes.
Pour the stock mixture into the pie holes while the pies are hot.
Allow the pies to set overnight before serving.