The Ultimate Chicken Pie

Ingredients

• 1.5 kg Whole Chicken (spatchcocked, skin left on for rendering)
• 2 tbsp Olive Oil (for roasting the chicken)
• 1 tsp Salt (season chicken before roasting)
• ½ tsp Black Pepper (freshly ground)
• 4 Shallots (banana shallots) (peeled and sliced)
• 2 Garlic Cloves (crushed)
• 1 sprig Fresh Rosemary (leaves stripped)
• 2 sprigs Fresh Thyme
• 1 Bay Leaf
• 150 ml White Wine (dry, for deglazing)
• 500 ml Chicken Stock (low‑sodium; can use stock cubes diluted)
• 200 ml Heavy Cream (full‑fat)
• 1 tbsp Dijon Mustard
• 1 tsp Marmite (adds umami depth)
• 2 tbsp All-Purpose Flour (for beurre manié)
• 2 tbsp Chicken Fat Rendered from Roasting (saved from the roasting tray)
• 100 g Smoked Bacon (cut into ½‑inch pieces)
• 150 g Button Mushrooms (cleaned and quartered)
• 2 tbsp Fresh Parsley (chopped)
• 1 tbsp Fresh Tarragon (chopped)
• 1 Egg (beaten for egg wash)
• 1 tsp Sea Salt Flakes (for topping)
• 500 g Puff Pastry Block (for the base, kept cold)
• 300 g Puff Pastry Sheet (for the lid, kept cold)

Instructions

1. Spatchcock and Roast the Chicken

   Place the whole chicken breast‑side down, cut along each side of the backbone with kitchen scissors, remove it, flip the bird and press down to flatten. Season with salt, pepper and drizzle with olive oil. Roast on a large tray at 190°C for about 30 minutes, until the breast is just cooked through.

   Time: PT30M

   Temperature: 190°C

2. Separate Meat, Skin, and Bones

   Remove the chicken from the oven. Pour off the rendered fat into a small bowl (reserve for later). Carve off the breast meat, skin and any extra meat, dice into large 2‑cm cubes and set aside. Pull the legs off the bone, dice similarly, and keep the bones and skin together for stock.

   Time: PT15M

3. Roast Bones for Extra Flavor

   Spread the collected bones, skin and any leftover carcass on the same roasting tray. Roast again for 15‑20 minutes until deeply browned.

   Time: PT20M

   Temperature: 190°C

4. Make Chicken‑Fat Beurre Manié

   In a small bowl combine 2 tbsp flour with 2 tbsp rendered chicken fat. Stir until a smooth paste forms. Set aside for later thickening.

   Time: PT5M

5. Sweat Shallots and Caramelise

   Heat a saucepan over medium‑high heat, add a splash of oil and a knob of butter. Add the sliced shallots, a pinch of salt and cook, stirring occasionally, until they turn golden and sweet.

   Time: PT8M

6. Add Garlic, Herbs and Deglaze

   Stir in crushed garlic, rosemary leaves, thyme sprigs and a bay leaf. Cook 1 minute, then pour in the white wine, scraping the pan bottom. Reduce the wine by half.

   Time: PT5M

7. Add Stock and Reduce

   Add 500 ml chicken stock and the roasted bones to the pan. Bring to a gentle boil, then lower to a simmer. Reduce the liquid by about half (≈15‑20 minutes).

   Time: PT20M

8. Prepare Garnish – Bacon, Mushrooms & Shallots

   In a skillet, melt a little of the reserved chicken fat. Add the bacon pieces and sweat over low heat until crisp. Add the quartered mushrooms and additional shallot slices, cooking until browned. Set aside.

   Time: PT10M

9. Finish the Sauce

   Return the reduced stock to a clean saucepan. Stir in 200 ml heavy cream, 1 tbsp Dijon mustard and 1 tsp Marmite. Simmer 2‑3 minutes. Whisk in the chicken‑fat beurre manié until the sauce thickens. Finish with a splash of fresh lemon juice and adjust salt.

   Time: PT8M

10. Combine Filling

    Fold the diced chicken, bacon‑mushroom‑shallot garnish and chopped parsley/tarragon into the sauce. Transfer to a mixing bowl, let cool to room temperature, then refrigerate for 15‑20 minutes to firm up.

    Time: PT20M

11. Prepare Puff Pastry Base

    Lightly flour a work surface. Roll out the puff pastry block to about 3‑mm thickness. Cut a circle slightly larger than the 9‑inch pan. Gently press the pastry into the pan, ensuring even thickness on the sides and bottom. Trim excess, then chill in the refrigerator for 10 minutes.

    Time: PT15M

12. Prepare Puff Pastry Lid

    Roll the second puff pastry sheet to the same thickness, cut a circle to cover the top of the pan, and chill while the filling cools.

    Time: PT5M

13. Assemble the Pie

    Remove the chilled base from the fridge. Spoon the cooled filling into the pastry shell, spreading evenly. Brush the edge of the base with beaten egg, place the lid on top, and press gently to seal. Crimp the edges with a fork, trim any overhang, brush the entire top with egg wash, cut a few slits for steam, and sprinkle sea‑salt flakes.

    Time: PT10M

14. Bake the Pie

    Place the assembled pie on a baking sheet. Bake at 220°C for 10 minutes, then reduce to 180°C and continue baking for 30 minutes, or until the pastry is puffed, golden and the filling is bubbling.

    Time: PT40M

    Temperature: 220°C then 180°C

15. Rest and Serve

    Allow the pie to rest for 10 minutes before slicing. Serve warm with a simple green salad if desired.

    Time: PT10M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g