Roast Chicken Pie Recipes

LEMONY ROAST CHICKEN PIE

Steps:

• Heat oven to 200C/180C fan/gas 6. Push lemon halves inside the chicken's cavity - they should all fit if you fiddle them around. Sit chicken in a smallish roasting tin, smear butter over the breasts and season well. Roast, breast-side up, for 30 mins, then flip over and roast, breast-side down, for a further 1 hr 30 mins-1 hr 40 mins until the chicken is cooked through and juices run clear when you pierce the thigh with a knife.
• With 30 mins to go, pour all juices from the tin into a jug. After juices and fat separate, spoon 50ml fat from the top into a big, wide pan. Add the celery, onion and fennel, and soften gently for 20 mins.
• When the chicken is done, pour any more juices into the jug. Reserve an extra 2 tbsp fat (see Nearly spring greens, related recipes) and discard remaining fat. On the heat, stir the flour into the veg until absorbed, then gradually stir in the stock and chicken roasting juices, simmering to a sauce. Stir in cream and parsley, remove from the heat and season.
• Shred chicken from the carcass in large-ish chunks, discarding skin - if the bird is still hot, use clean rubber gloves or 2 forks. Juice the roasted lemons, pick out the seeds and stir all the juices and roasted pulp into the sauce with the chicken. Taste and season with a squeeze more juice from the final lemon if it needs it. Tip into a large pie dish.
• Roll out the pastry on a flour-dusted surface until big enough to cover the pie. Brush the rim of the dish with beaten egg and lift on the pastry. Trim edges, then press and crimp to seal. Brush all over with more egg and bake for 30-40 mins until golden and crisp.

ROAST CHICKEN PIE

Steps:

• 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.
• 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).
• 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.
• 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.

PROPER CHICKEN PIE

Steps:

• Use a large sharp knife to carefully cut down the back bone of the chicken, cutting it in half. Season with sea salt and black pepper.
• Drizzle 1 tablespoon of oil into a large non-stick frying pan on a high heat. Add the chicken, skin-side down, and sear for 10 minutes, or until golden. Reserve the pan for the cabbage.
• Meanwhile, chop the pancetta into 1cm chunks, pick in the thyme leaves and place in a large shallow casserole pan with 1 teaspoon of oil. Put it on a medium heat so the fat renders out, while you wash and trim the white part of the leek (save the green for making soup) and the celery. Peel the onion and carrot, then roughly chop all the veg into 1.5cm chunks and add to the pan. Cook for 10 minutes, or until softened.
• Stir in 2 heaped tablespoons of flour, cook for 2 minutes, then pour in the cider. Let it bubble away for 2 minutes or until almost evaporated, then stir in the mustard and stock. Add the chicken breast-side down, bring to a simmer, then cover and cook on a low heat for 1 hour, or until the chicken is cooked through and tender.
• Meanwhile, for the pastry, put the flour in a bowl with a good pinch of salt. Grate in the cold butter, then rub with your fingers until it resembles breadcrumbs. Pour in 100ml of cold water, mix with a fork, then bring together with your hands until it forms a dough, adding an extra splash of water if needed. Divide into 2 pieces - you will need ⅓ for the lid and ⅔ for the base - flatten with your hands and chill until needed.
• Finely slice the mushrooms and set aside.
• Transfer the chicken to a plate and shred the meat (discard the carcass).
• Stir the mushrooms into the pan, followed by the shredded chicken and the crème fraîche, mix well and season to taste.
• Strain the chicken mixture through a sieve over a clean pan to catch the liquid, gently pressing to help it along, and reserve for your gravy. Leave to cool.
• Preheat the oven to 190°C/375°F/gas 5.
• Lightly grease a 30cm pie dish with oil. Roll out the larger piece of pastry between 2 sheets of greaseproof paper to just a few millimetres thick and use it to line the dish - allow an overhang. Press firmly into the edges and up the sides of the dish.
• Fill with the cooled chicken mixture, then carefully roll out and top with the remaining piece of pastry. Beat the egg and brush a little over the edge of the lid then fold over the overhang and press down gently to seal. Egg wash the pie all over, then make a small incision in the centre to let the steam escape and bake at the bottom of the oven for 1 hour, or until the pastry is golden and the pie is piping hot.
• Click off and discard any tatty outer leaves from the cabbage, then cut in half. Halve the core, then finely slice. Roughly chop the rest into large chunks. Place the chicken pan on a high heat, add the cabbage stalks and fry for 2 minutes, then go in with the leaves and a splash of water and cook for 5 minutes more, or until softened and lightly charred. Stir in the mustard, then add a pinch of salt and white pepper with a splash of water, and simmer for 1 minute, tossing a few times.
• Reheat the gravy and enjoy with the pie and cabbage. Delicious served with creamy mash.

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

ROASTED CHICKEN POT PIE

Steps:

• Roast the Chicken& Vegetables: Preheat oven to 375º.
• Rub chicken with 1 T olive oil& sprinkle generously, inside& out, with salt& pepper.
• Toss potatoes, carrots, onions, garlic, mushrooms,& herbs with remaining 2 T olive oil& some salt& pepper.
• Set the chicken breast-side down in a large flameproof roasting pan& scatter the vegetables around the chicken.
• Roast for 1 1/4 hours, stirring vegetables several times.
• Remove chicken form the pan to cool.
• Remove vegetables with a slotted spoon& set aside in a bowl with the peas.
• Don't clean out the roasting pan.
• When the chicken has cooled (at least 15 minutes) pull the meat form the bones, discarding skin& bones.
• Cut meat into small chunks (1/2" to 1") & set aside (do this after the sauce is made or while someone else is making the sauce).
• Make the Sauce: If there are not a lot of juices & fat in the pan, skip to step 15.
• If there are, pour the fat & juices into a measuring cup or gravy separator; separate the fat from the juice.
• Add juices to the chicken stock& add enough butter to the fat to make 6 T total fat & butter.
• Put the roasting pan (which should still have caramelized bits in it from the chicken& vegetables) on the stove over medium heat.
• Pour in the 6 T fat+butter; when melted & bubbling, add flour & stir constantly to make a smooth roux.
• Scrape up any caramelized bits.
• Cook the roux, stirring constantly, until lightly browned, about 5 minutes.
• Add the stock, bring to a boil,& simmer.
• Continue to stir & scrape the bottom of the pan.
• Cook the sauce for at least 15 minutes, whisking occasionally, until it is as thick as heavy cream.
• Season with salt, pepper,& more herbs to taste.
• Make the Egg Wash: Whisk together the egg yolk& cream.
• Set aside.
• Assemble the Pot Pie (s): Preheat oven to 400º.
• Choose 4 ovenproof bowls (18 oz each) OR a 2-qt casserole.
• Cut out a circle template of foil or paper that is about the size of the rim of each bowl or casserole.
• Divide the chicken, vegetables,& sauce among the dishes.
• Place on a baking sheet (to catch any drips in the oven).
• For individual pies: On a floured board, cut the dough into 4 pieces.
• Quickly roll out each piece into a larger circle than the circle template (the extra dough will drape down the sides of the bowls).
• Remember to work quickly so the butter in the pastry doesn't start to melt- you may need to sprinkle dough to keep the pastry from sticking.
• As each one is rolled out, place on top of the filled bowls, pressing along the edges.
• For one large pie, lay the dough on a floured board& roll out to a the same shape, but larger than, the casserole template (the extra dough will drape down the side).
• Remember to work fast so the butter in the pastry doesn't start to melt- you may need to sprinkle dough to keep the pastry from sticking.
• Lay the dough on top of the filled casserole& press along the edges.
• Brush the Egg Wash onto the pastry with a pastry brush.
• You do not need to make any vent holes- steam will escape along the edges of the pastry.
• Bake for 30 to 55 minutes, until the crust is thoroughly browned& puffed.
• NOTES: Advance Preparation: The Puff Pastry and the filling (chicken, vegetables,& sauce mixed together) can be made 1 to 2 days ahead of time& refrigerated.
• The Puff can even be frozen for a few weeks.

CREAMY CHICKEN PIE

Steps:

• Preheat the oven to 200˚C/180˚C fan/ 392˚F
• Clean the leeks by putting in a colander and putting under a cold tap, moving them around with your hand to seperate the layers and get all the grit out.
• Tip them into a medium saucepan with the cold water, bring to a boil and boil gently for 5-7 minutes until just tender.
• Set a colander or sieve over a heatproof bowl and pour the leeks into it, so the leek stock goes into the bowl.
• Use 1 c/ 250ml for the sauce for the pie, and you can keep the rest in the fridge for a couple of days to add to soups/stews or freeze.
• To make the sauce, melt the butter over a medium heat and then add the flour and stir to combine.
• Add the milk a little at a time, stirring in between then add the stock. (If the sauce is lumpy then beat with a balloon whisk.)
• Add the wholegrain mustard, Worcester sauce, if using, and simmer for 5 minutes until thickened slightly.
• Stir in the cooked chicken and leeks. Heat gently for 5 minutes.
• Pour the sauce into a 25 x 16 cm (10 x 6") oven proof dish and leave for 5 minutes to cool slightly.
• Top the chicken and leek filling with the sheet of puff pastry, trimming off any excess and using to decorate.
• If you want a shiny golden crust then mix some egg and brush over the top; otherwise use a little milk and then sprinkle over sesame seeds.
• Place in the oven and bake for 25-30 minutes until golden brown.

ROASTED CHICKEN POT PIE

Steps:

• For the crust: Combine the flour, butter, Parmesan and a pinch of salt in the bowl of a food processor fitted with the pastry blade. Pulse a few times until the mixture resembles fine gravel. Add up to 8 tablespoons of ice water, a few tablespoons at a time, until the dough comes together and forms a ball. Remove from the food processor and form the dough into a disk; wrap it in plastic wrap and refrigerate for at least 30 minutes or until ready to use.
• For the roast chicken: Meanwhile, preheat the oven to 325 degrees F. In a large bowl, slather the chicken with the olive oil and sprinkle with the granulated garlic, paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Set the chicken on a rack in a roasting pan and roast until the skin is golden and crispy and a thermometer inserted into the thickest part of a thigh reaches 165 degrees F, 45 to 60 minutes. Set aside to cool.
• When cool enough to handle, remove the skin, pull the meat from the bones and tear it into bite-size pieces (you need 4 cups of the meat for the pie).
• For the filling: Heat the butter in a Dutch oven over medium-high heat. When the butter has melted, add the onion, 1/2 teaspoon salt and a dash of pepper and cook until soft, about 3 minutes. Add the carrots, fennel and parsnip and cook until the vegetables are brightly colored, 2 to 3 minutes. Add the garlic and when fragrant, stir in the flour. Cook for about 5 minutes, stirring constantly. Add the sherry and scrape up any bits stuck to the pan. When the liquid has almost evaporated, stir in the chicken stock and milk and cook, stirring, until the sauce is thick enough to coat the back of a spoon, about 10 minutes. If the sauce becomes too thick, add more chicken stock to reach the desired consistency. Remove from the heat and stir in the chicken, peas, parsley, thyme, 1 tablespoon salt and 1/2 teaspoon pepper.
• To assemble: Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough to a 1/4-inch-thick rectangle, about 15 inches long by 11 inches wide. If using individual ramekins, cut 6 circles in the shape of the ramekins plus an extra 1-inch overhang. If using a 9-by-13-inch pan or similar-sized shallow baking dish, cut to that shape plus an extra 1-inch overhang.
• Pour the filling into the ramekins or pan. Lay the dough over the filling and trim to 1/2 inch from the edge. Fold the overhang under itself to create a lip around the edge and use your fingers to flute the edges, or use the tines of a fork to create an attractive edge. Alternatively, simply tuck the overhang dough into the side of the pan. Cut a 1-inch vent hole in each small pie or four to six 1-inch vent holes in a large pie.
• In a small bowl, lightly beat the egg with 1 tablespoon water. Lightly brush the pie crust with the beaten egg.
• Bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes for small pies and about 60 minutes for a large pie.