Roast Garlic Chicken Pie

Good

% Daily Values based on a 2,000 calorie diet

Step 1

SEASON FROM WITHIN: Salt the chicken and leave uncovered in the fridge overnight.

Step 2

ROAST THE GARLIC: Heat the oven to 190°C. Cut off the bottom of the garlic bulbs, exposing the heads of the cloves. Pour some oil onto some tin foil, season liberally, then rub the exposed ends of the bulbs in the seasoned oil. Wrap the bulbs in the tin foil tightly, then roast for 45 minutes. Remove, allow to cool, then squeeze the cloves out of their skin into a pestle and mortar and mush together. Reserve. Keep the oven at 190°C.

Step 3

FRY THE PANCETTA: Heat a deep pan over a medium-high heat. Dice some pancetta, then add to the pan. Allow the fat to render and the pancetta to crispen, then remove the pancetta with a slotted spoon and reserve in the bowl with the garlic. Reserve the pancetta fat in the pan.

Step 4

FRY THE CHICKEN: Dice the chicken and add to the pan. Season, brown in the pancetta fat, then reserve in the bowl with the garlic and pancetta. Deglaze the pan with white wine, then reserve the fond in the bowl of garlic, pancetta, and chicken. Reserve the pan.

Step 5

PREPARE THE MIREPOIX: Using the weight of the onion as guidance, finely dice quantities of onion, carrot, and celery to a ratio of 2:1:1.

Step 6

COOK THE MIREPOIX: Add the butter to the pot and reduce heat to medium. Once frothy, add the mirepoix ingredients along with sprigs of rosemary and thyme. Cook until the onions are completely softened.

Step 7

COOK THE MUSHROOMS: Dice some mushrooms. Once the mirepoix is cooked, add the mushrooms and cook until they have sweated and softened.

Step 8

COOK THE ROUX: Remove the rosemary and thyme sprigs, then add the flour and combine well.

Step 9

BUILD THE WHITE SAUCE: Add the chicken stock and milk in increments, whisking constantly until a smooth sauce forms.

Step 10

ADD THE RESERVED INGREDIENTS: Add the roast garlic, pancetta, chicken, and fond back to the pan. Combine well, bring to a boil, then simmer to thicken the sauce.

Step 11

BAKE THE PIE: Pour the filling into a pie dish, leaving adequate space for the filling to bubble and rise. Top the pie with a sheet of puff pastry, then trim the edges with a sharp knife. Cut 2 holes into the top of the pastry lid and decorate. Make an egg wash from the egg and some milk, then brush across the top of the pie. Liberally season the pastry with black pepper. Place the dish on a baking tray, then bake for 25 minutes until the pastry is golden.