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Proper chicken pie
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Total Time:
2 hours
Delicious homemade chicken pie with flaky pastry, juicy chicken, leeks, and creamy cider sauce. Perfect for sharing - dig in now!
Ingredients:
  • 1.5 kg whole free-range chicken
  • 150 g piece higher-welfare smoked pancetta
  • ½ a bunch of fresh thyme (15g)
  • 1 leek
  • 1 celery heart
  • 1 onion
  • 2 heaped tablespoons plain flour
  • 250 ml dry cider
  • 1 heaped teaspoon English mustard
  • 1 litre organic chicken stock
  • 500 g button mushrooms
  • 2 tablespoons crème fraîche
  • 1 large free-range egg
  • 500 g plain flour
  • 250 g cold butter
  • 2 hispi or sweetheart cabbage
  • 1 heaped teaspoon English mustard
  • white pepper
Instructions:
  • Carefully halve the chicken using a large sharp knife and season with sea salt and black pepper. Drizzle 1 tablespoon of oil in a large non-stick frying pan on high heat. Sear the chicken, skin-side down, for 10 minutes until golden, then set aside. In the same pan, cook the chopped pancetta, thyme leaves, leek, celery, onion, carrot, and the veg for 10 minutes until softened. Stir in 2 heaped tablespoons of flour, cook for 2 minutes, then add cider, mustard, and stock. Return the chicken to the pan, breast-side down, cover, and simmer for 1 hour until tender. For the pastry, mix flour with grated cold butter, add cold water, form a dough, and chill. Shred the cooked chicken, stir in mushrooms and crème fraîche, season, and strain the mixture. Preheat the oven to 190°C. Line a pie dish with the pastry, fill with the chicken mixture, top with another pastry layer, seal, egg wash, and bake for 1 hour. Cook the cabbage with mustard, salt, and white pepper until charred. Reheat the gravy and serve with the pie and cabbage. Enjoy with creamy mash.

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