Ultimate chicken pie

Updated at: Thu, 17 Aug 2023 01:11:47 GMT

Step 1

Alright, let’s do this.

Step 2

Let’s do it!

Step 3

Traditionally when making a velouté the weights of butter and flour are equal, and you x10 for the liquid (i.e. 40g butter, 40g flour, 400ml liquid). For this pie, I tested the ratios by increasing the liquid by 20 per cent (ie. 40g, 40g, 600ml) as well as a test reducing the overall flour and butter.

Step 4

BTS pie tests!

Step 5

Makes 450g, enough for 1 x double crust pie or 2 x single top crust pies. Please note the info on quantities above as you may want to double it. FYI, you need less pastry if you choose not to do a lattice top - if you don’t do a lattice, which is a natural pie vent, do cut a few holes in the top before baking.

Step 6

Mix flours and salt then add cold butter and press each piece between your fingers to create thin flat strips. If you are using all butter, rub half of the butter into fine crumbs before adding the larger pieces and flattening into flat strips

Step 7

Add the suet and briefly mix before adding the water bit by bit and forming a rough dough. Turn onto your counter and roll out to be about 1.5cm thick- fold into three like a letter to add layers of flakiness and then wrap. Chill for an hour before rolling out.

Step 8

In a large casserole or frying pan on a medium heat, add the oil. Season the chicken thighs really well with salt and pepper, particularly on the skin side

Step 9

When your pan is hot, gently lay in the chicken thighs skin side down. Leave to cook gently for 10-15 minutes, until the skin is golden brown. Turn the thighs and fry for one more minute, then add your chicken stock, carefully scraping up any gold on the bottom of the pan into the stock. The water level should leave the chicken skin exposed. Add in the chunked onion and celery and the tarragon stalks. Bring to a simmer and cook for 20 minutes on a low heat. Use this time to prep the rest of the for the filling

Step 10

After 20 mins, set aside the chicken to cool and strain the stock, removing the onion, celery and tarragon. You will need 600ml of the now much more intensely flavoured stock. Wipe out the pan and return to a medium heat

Step 11

Add in the lardons and leave to render. They will release some of their own fat as they crisp. When the bacon is cooked and nicely golden but not super crispy, melt in the butter and then add in the vegetables. Season and then sweat the veg for 10 minutes until the leeks have wilted but haven’t taken on any colour

Step 12

Then add the flour, stir to combine. The flour will coat the veg in a sticky, unattractive way but trust the process. Keep stirring and cook out the flour for about a minute, then add the sherry and stir really well. Now you will have even more sticky flour goo on your veg but never fear! Stock is here

Step 13

Add about a quarter of your still warm stock and use a whisk to stir in well. When the thick shiny sauce is bubbling again, you can add your next quarter of stock. Repeat twice more until the stock is all in, then simmer for 3-4 minutes, to completely cook out the flour

Step 14

Add in the double cream, stir in and bring to a boil just for a second, then take off the heat

Step 15

Finish with the nutmeg, salt and pepper and then flake in the cooked chicken, skin an all, leaving the bones and gristle out. Mix well, transfer to a flat dish, cover the surface completely with cling film and leave to cool completely. Now is a good time to divide and freeze half. Before using, beat the mix to loosen, then add the chopped tarragon (Because it’s a soft herb, it will lose flavour each time it’s cooked!)

Step 16

Pre-heat oven to 180c fan

Step 17

Roll out the pie dough to 3mm thick and about 10inch x 16inch. Cut in half

Step 18

Grease your pie dish and lay one half into the dish - trim any excess, around the edges so you have about 1 inch over hang. Place into the fridge whilst you create the lattice

Step 19

For the lattice, cut 4 x 2 inch strips. Cut two of these in half, so you now have six strips

Step 20

Fill the pie dish with the chicken mix - about 650g should do it - and then create the lattice - interweaving the strips as below. Trim any excess from the lattice strips and fold over bottom crust overhang and crimp with your finger and thumb in a wavy pattern

Step 21

Egg wash and add caraway seeds to the crust if desired

Step 22

Bake for 50 mins - 1 hr until bubbling and golden

Step 23

Leave to stand for 10 minutes before serving

Step 24

Assembled pies can be baked from frozen, add 20 minutes time onto cooking and watch the colour!, or frozen when baked. Pies keep well in the fridge for 3-4 days and reheat before enjoying.

1 liked

0 disliked