The Ultimate Chicken Pie by Fallow

Ingredients

• 1.5 kg (3.3 lb) whole chicken
• 500g (1.1 lb) puff pastry (block for base and sheet for lid)
• 200g (7 oz) button mushrooms, quartered
• 150g (5 oz) smoked bacon, diced
• 4 banana shallots, sliced
• 2 cloves garlic, crushed
• 200 ml white wine
• 750 ml chicken stock
• 150 ml heavy cream
• 1 tbsp dijon mustard
• 1 tsp marmite
• 3 tbsp all-purpose flour
• 3 tbsp reserved chicken fat
• 2 tbsp fresh herbs (tarragon and parsley), chopped
• 1 sprig rosemary
• 2 sprigs thyme
• 1 bay leaf

Instructions

1. Spatchcock the chicken by removing the spine and flattening, then roast at 190°C (375°F) for 30-40 minutes until cooked through.
2. Remove chicken from oven, pour off and reserve the rendered fat, then shred the meat into large chunks and save the bones.
3. Re-roast the chicken bones for 15-20 minutes until dark to maximize flavor for the stock.
4. Sauté shallots in a pan with butter and oil until caramelized, then add garlic, herbs, and white wine, reducing by half.
5. Add chicken stock and the roasted bones to the pan, simmering for 30-35 minutes to create an enriched stock, then pass through a sieve.
6. Sauté diced bacon, mushrooms, and additional shallots separately in reserved chicken fat until golden and crisp.
7. Whisk cream into the strained stock, add Dijon mustard and Marmite, then simmer to reduce.
8. Create a beurre manié by mixing flour with reserved chicken fat, then whisk into the sauce over low heat until thickened.
9. Stir the shredded chicken, cooked garnish, and fresh herbs into the sauce and allow the mixture to cool completely.
10. Line a 9-inch mold with rolled-out puff pastry, fill with the cooled chicken mixture, and top with a puff pastry lid, sealing the edges.
11. Bake at 200°C (400°F) for 25-30 minutes until the pastry is golden brown and the filling is bubbling.