Ingredients
Scale
- For the Chicken Filling
- 4½pounds whole chicken, preferably free-range
- Small bunch fresh thyme
- 1lemon, pierced with a skewer
- 4bay leaves
- 3 tablespoonsunsalted butter, divided
- 1large onion, halved and sliced
- 2 cupsmushrooms, cleaned and sliced
- 2 cupsleeks, trimmed and sliced
- 5 cupschicken stock (preferably homemade)
- 1½ cupscooked turkey or chicken strips (as a substitute for ham)
- 1 cupgreen peas, thawed if frozen
- 2 tablespoonschopped fresh parsley
- ¾ cupall-purpose flour
- 1–2tablespoons heavy cream
- 1large egg yolk
- Salt and freshly ground black pepper, to taste
- For the Quick Flaky Pastry
- 2sticks (1 cup) cold unsalted butter, plus extra for greasing
- 2¾ cupsall-purpose flour, plus extra for dusting
- ¾ teaspoonfine sea salt
- 9–10tablespoons ice-cold water
Instructions
- 1. Roast the Chicken
- Preheat the oven to 400°F (200°C). Remove any giblets and pat the chicken dry. Stuff the cavity with thyme, lemon, and bay leaves, then rub 2 tablespoons butter over the skin. Season well with salt and pepper.
- Scatter sliced onion in the center of a lightly greased roasting pan, set the chicken on top, and cover loosely with foil. Roast for 1 hour 20 minutes, then uncover and cook for 25–30 minutes more, until golden and fully cooked.
- Remove the chicken and set aside to cool slightly. Reserve the onions and pan drippings.
- 2. Make the Flaky Pastry
- While the chicken roasts, freeze the butter for about 1 hour. In a large mixing bowl, combine flour and salt. Grate the cold butter directly into the flour, tossing occasionally to coat. Gradually mix in the ice water, stirring gently until a soft dough forms.
- Shape into a ball, knead briefly on a floured surface, wrap in plastic, and refrigerate for at least 1 hour.
- 3. Sauté the Vegetables
- Melt 1 tablespoon butter in a skillet over medium heat. Add the leeks and mushrooms, and cook for 5–6 minutes, stirring often, until tender and lightly browned. Set aside to cool.
- 4. Prepare the Chicken and Broth
- When the roasted chicken is cool enough to handle, remove the meat in bite-sized chunks and place in a large bowl.
- Add the chicken skin, bones, and herbs from the cavity to a large pot (discard the lemon). Pour in the chicken stock and simmer for 30 minutes. Strain the liquid and skim off excess fat.
- 5. Make the Gravy
- Discard extra fat from the roasting pan and place it over medium heat. If the onions are pale, cook them a little longer until golden.
- Whisk in the flour, stirring constantly, then gradually add the strained stock, scraping the pan to release all the flavor.
- Simmer until the mixture reduces to about 2½ cups and thickens. Stir in the cream, season with salt and pepper, and strain over the chicken, mushrooms, leeks, peas, and parsley.
- Mix well, cover, and refrigerate until cooled completely.
- 6. Assemble the Pie
- Preheat the oven to 375°F (190°C). Place a baking sheet on the middle rack to heat.
- Roll out two-thirds of the pastry into a 12-inch circle and use it to line a buttered 9-inch pie dish, leaving a small overhang.
- Spoon in the chicken filling, pressing gently to pack it evenly. Beat the egg yolk with 1 teaspoon of water and brush along the edges.
- Roll out the remaining dough into a 10-inch circle and place it on top. Press edges to seal, trim the excess, and crimp decoratively. Brush the top with egg yolk and cut a small slit in the center to let steam escape.
- 7. Bake Until Golden
- Bake the pie for 50–60 minutes, covering loosely with foil if it browns too fast. Once golden and crisp, remove from the oven and rest for 10 minutes before slicing.
- 8. Serve and Enjoy
- Serve the pie warm, bubbling, and flaky, with tender chunks of chicken, savory mushrooms, and creamy sauce in every bite.