Last Night’s Roast Chicken Pie
As a habit, when roasting chicken for dinner we will always roast a second or at least double what is needed. Leftover roast chicken the next day is essential and never ever wasted – whether the meat goes into a pie, is used in a salad or simply shredded to make an incredible sandwich. After you’ve removed the meat from the carcass, you can use the carcass to make stock.
For this pie, make the pastry the day before needed; it’s a hot-water pastry that incorporates bone marrow, making it rich, silky and super delicious, and worth the effort. If you’d prefer, you can replace the bone marrow pastry with good-quality store-bought puff pastry; you’ll need approximately 750 g (1 lb 11 oz).
Ingredients 19
Bone Marrow Pastry
500 g self-raising flour
1 tsp baking powder
1⁄2 tsp thyme leaves, chopped
100 g unsalted butter, chilled and grated
100 g bone marrow, chilled and grated
250 ml milk
120 ml hot water, boiled and left to cool for 5 minutes
butter, softened, to grease
sea salt and freshly ground black pepper, to season
Pie Filling
2 tbsp olive oil
100 g smoked bacon, diced
1 leek, white part only, roughly chopped
500 g chicken, cooked, meat removed from the bones, roughly shredded
700 ml chicken stock
100 g unsalted butter, diced
100 g plain flour (all-purpose flour), plus extra for dusting
2 tbsp soy sauce
salt and pepper, to season
80 g sorrel, trimmed of thick stems
To Assemble
4 egg yolks, whisked
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Method 13
To Make The Pastry The Day Before Needed
Put the and in the bowl of a stand mixer fitted with the dough hook attachment and mix on low speed until well combined. Add the and season with , then mix for 30 seconds. Add the and and mix until it resembles breadcrumbs.
With the mixer running on medium speed, add the and the and mix until the dough comes together.
Turn the dough out onto a floured surface and knead for a few minutes, then place in an airtight container or wrap in a damp tea towel and refrigerate overnight.
Turn out onto a floured surface and roll into a large 5 mm-thick sheet. Grease a 24 cm (9½ in) pie tin that is approximately 5 cm (2 in) high with butter and line with pastry, using the overhang to re-roll and cut a suitable lid. Return the pastry to the fridge to make sure it is really cold.
To Make The Pie Filling
Heat the in a large saucepan over medium heat, then add the diced and cook until crispy. Remove and set aside.
Add the and cook for 2–3 minutes or until translucent, then add the cooked and cook for 30 seconds. Add the and return the to the pan, then bring to a low simmer and cook for 30 minutes.
Combine the and then add to the pan and cook, stirring, until well combined and thickened.
Remove from the heat, add and season with salt and pepper. Once cooled, fold through the and set aside to cool completely.
To Assemble
Preheat the oven to 190°C (375°F).
Spoon the pie filling into the chilled pastry base, then brush a little whisked around the edge of the pastry. Cover with the pastry lid, joining at the edge by using a fork to crimp all the way around the edge of the pie.
Make two small cuts in the middle of the pastry lid to help steam escape while cooking, then brush all over with the whisked .
Cook for 25 minutes, then reduce heat to 150°C (300°F) and cook for a further 30 minutes or until the pastry is dark golden.
Rest for 10 minutes before serving.
