Roast chicken pie

Roast chicken pie

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Prep: 45 mins Cook: 2 hrs, 15 mins

More effort

Serves 6

The ultimate comfort food recipe. Golden brown pastry and a creamy chicken, leek and bacon filling make this a real feast for friends and family

Nutrition and extra info

Nutrition: per serving

  • kcal751
  • fat43g
  • saturates19g
  • carbs44g
  • sugars5g
  • fibre6g
  • protein46g
  • salt2.4g
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Ingredients

    For the pastry

    • 250g flour
      Flour

      Flour

      fl-ow-er

      Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

    • 1 tsp salt
    • 60g cold butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 60g cold lard

    For the filling

    • 1 whole chicken, rubbed with butter or drizzled with olive oil
      Chicken

      Chicken

      chik-en

      Chicken's many plus points - its versatility, as well as the ease and speed with which it…

    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 6 rashers smoked streaky bacon, chopped into lardons
    • 3 leeks, sliced into rounds
      Leeks

      Leek

      lee-k

      Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

    • 45g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 45g plain flour
    • 225ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 200ml chicken stock
    • 100g petits pois
    • 1 tsp wholegrain mustard
    • 25g pack parsley, roughly chopped
      Parsley

      Parsley

      par-slee

      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • 1 egg, beaten, to glaze
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    Method

    1. Heat oven to 180C/160C fan/gas 5. Season the chicken and roast for 1 hr 30 mins until the juices run clear when you cut into the leg.

    2. To make the pastry, sift the flour and salt into a bowl, then grate in the butter and lard. Rub the mixture with your fingers into breadcrumbs, then add 2 tbsp cold water. Continue to add cold water, 1 tbsp at a time, until the mixture binds together. Be careful not to add too much. Wrap in cling film and leave to rest while you make the filling. (Alternatively you can use ready-rolled shortcrust pastry).

    3. In a large, non-stick frying pan, heat the oil, then fry the bacon. Once browned, reduce the heat, add the leeks and cook until they have softened. Mix the butter and flour into a paste and add to the pan, stirring to coat the bacon and leeks. Slowly add the milk, stirring constantly to ensure the mixture doesn’t get lumpy. Add the chicken stock and petit pois, cook for 2 mins, then add the mustard and remove from the heat. Once the chicken is cooked, remove from the oven, leave to rest briefly and carve the meat, discarding the skin and bones. Add this to the pan along with the parsley.

    4. Turn the oven up to 220C/200C fan/gas 6. Roll out two-thirds of the pastry and use to line a 25cm pie dish. Spoon your filling on top, then roll out the remaining pastry for the pie topping. Brush the edges of the pastry in the pie dish with water, then lay the top over it. Crimp and seal the edges and use any off-cuts for decoration. Brush with the beaten egg, then make an X-shaped cut in the middle for steam to escape. Bake for 45 mins until golden.

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