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Next level chicken pie

• Barney Desmazery

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Serves 6

More effort

Prep: 40 mins

Cook: 1 hr and 15 mins

plus at least 3 hrs chilling and resting

A star rating of 4.5 out of 5.200 ratingsRate

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Discover the secrets to a great chicken pie. We use an easy one-pan filling, and bake it in a cake tin so it can be easily turned out and cut into neat wedges

Nut-free

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Barney's tips for making the perfect chicken pie:

• This is a great recipe to make ahead. I'll prepare the filling a day in advance or assemble the whole pie and chill it until I'm ready to bake. Just brush the pastry with egg wash before it goes into the oven for a golden finish.
• For some extra flavour, you can stir some sautéed leeks, mushrooms or a handful of fresh tarragon into the filling. They pair beautifully with the creamy chicken without overpowering it.
• I always let the filling cool before topping it with the pastry. It takes a little patience, but it helps keep the pastry crisp and prevents it from becoming soggy as the pie bakes.
• If I have any leftover pie, I enjoy reheating it the next day for lunch. The pastry stays crisp if you warm it through in the oven rather than the microwave.

Ingredients

Nutrition

Units:

MetricUS

• 50g butter

• 1 leek

  finely sliced

• 8 skinless, boneless chicken thighs

  cut into chunks

• 1 thyme sprig

  leaves picked

• 2 bay leaves

• 2 tbsp plain flour

• 100ml white wine

  or dry sherry

• 300ml chicken stock

• 100ml crème fraîche

  or double cream

• 1 tbsp mustard

  (we used wholegrain, but use whatever variety you have)

For the pastry

• 150g cold butter

  cut into cubes, plus extra for the dish

• 400g self-raising flour

  plus extra for dusting

• 1 egg

  beaten

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Nutrition: Per serving

• kcal722

• fat41g

• saturates24g

• carbs55g

• sugars1g

  low

• fibre4g

• protein27g

• salt2.3g

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Method

• step 1

  Melt the butter in a casserole dish over a low heat. Add the leek, chicken, herbs and seasoning, and cook for 10-12 mins until the chicken is cooked, the leeks have softened, and the mixture is simmering. Stir in the flour and cook for 3 mins until the mix resembles a sandy paste. Pour in the wine or sherry, and bubble for 1 min, then stir in the stock, crème fraîche or cream and the mustard. Bring to a simmer. Cook for 10 mins until the chicken is cooked through. Season to taste, remove from the heat and leave to cool completely. Tip into a container and chill for 2 hrs, or overnight. Will keep chilled for up to two days.

• step 2

  To make the pastry, rub the butter into the flour with a large pinch of salt until completely combined. Add half the beaten egg and 4 tbsp ice-cold water, and bring together into a dough using your hands, adding a little more water if needed. Knead for a minute so it completely comes together, then chill for 1 hr.

• step 3

  Butter a 20cm loose-bottomed cake tin. Roll two-thirds of the pastry out until large enough to line the tin with some overhanging. Use it to line the tin, then spoon in the filling. Roll out the remaining pastry until large enough to cover the pie. Brush the edge of the pastry with a little of the remaining beaten egg, then drape over the pie to close it. Trim the edge, then press with a fork to seal. Chill until you’re ready to cook. Will keep chilled for up to 24 hrs.

• step 4

  Heat the oven to 220C/200C fan/gas 7 with a baking sheet inside. Brush the pie with some of the remaining beaten egg, then lightly score a criss-cross pattern on top using a sharp knife. Bake on the hot sheet for 20 mins, then brush with the rest of the egg, season with sea salt flakes and bake for 15-20 mins more until deep golden. Remove from the oven and rest for 10 mins, then carefully remove from the tin, put on a board and cut into wedges to serve.

Barney Desmazery

As Good Food's longest-serving team member, Barney has written and tested thousands of recipes, worked with many of Britain's top chefs and created videos, live events and masterclasses. After gaining a chef's dipolma and working in restaurants across London, France and Australia, he joined Good Food, where he specialises in sourdough baking, foraging, seasonal ingredients and open-fire cooking. Barney has also published his own cookbook One Dish Four Ways. See Barney’s recipes.

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A star rating of 4.5 out of 5.200 ratings

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