Next Level Chicken Pie by Good Food

Ingredients

• 8 Skinless, boneless chicken thighs, cut into chunks
• 1 Leek, finely sliced
• 50g Unsalted butter for filling
• 1 Thyme sprig, leaves picked
• 2 Bay leaves
• 2 tbsp Plain flour
• 100ml White wine or dry sherry
• 300ml Chicken stock
• 100ml Crème fraîche or double cream
• 1 tbsp Wholegrain mustard
• 150g Cold unsalted butter, cut into cubes, plus extra for the dish
• 400g Self-raising flour, plus extra for dusting
• 1 Large egg, beaten
• 1 large pinch Salt
• 4 tbsp or more Ice-cold water
• to taste Salt
• to taste Freshly ground black pepper
• to taste Sea salt flakes, for topping

Instructions

1. Melt 50g of butter in a large casserole dish or deep pan over low heat. Add the finely sliced leek, chicken chunks, picked thyme leaves, bay leaves, and a generous pinch of salt and pepper. Cook for 10-12 minutes, stirring occasionally, until the leeks have softened and the chicken is lightly cooked and no longer pink on the outside.
2. Stir in the 2 tablespoons of plain flour and cook for an additional 3 minutes, stirring constantly, until the mixture thickens and resembles a sandy paste. This cooks out the raw flour taste.
3. Pour in the 100ml of white wine or dry sherry. Bring to a rapid simmer, stirring constantly, and cook for 1 minute until the alcohol has bubbled off and the mixture has thickened slightly.
4. Stir in the 300ml of chicken stock, 100ml of crème fraîche or double cream, and 1 tablespoon of mustard. Bring the mixture to a gentle simmer and continue to cook for 10 minutes, stirring occasionally, until the sauce has thickened and the chicken is fully cooked through.
5. Taste the filling and adjust seasoning with additional salt and pepper if needed. Remove from the heat and allow the filling to cool completely to room temperature. Once cool, transfer to a container and chill in the refrigerator for at least 2 hours, or ideally overnight, to allow it to firm up.
6. To make the pastry, place the 400g of self-raising flour into a large bowl with a large pinch of salt. Add the 150g of cold, cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs and no large pieces of butter remain.
7. Add half of the beaten egg and 4 tablespoons of ice-cold water to the flour mixture. Use your hands to bring the ingredients together into a shaggy dough, adding a little more ice-cold water (one teaspoon at a time) if needed, until the dough just comes together. Be careful not to overmix.
8. Turn the dough out onto a lightly floured surface and knead it gently for about 1 minute until it forms a smooth ball. Wrap the pastry in cling film and chill in the refrigerator for at least 1 hour.
9. Butter a 20cm loose-bottomed cake tin generously with extra butter. Divide the chilled pastry, reserving about one-third for the pie lid. Roll out the larger portion of pastry on a lightly floured surface into a circle large enough to line the cake tin with a slight overhang.
10. Carefully transfer the rolled pastry to the prepared cake tin, gently pressing it into the base and up the sides. Ensure there's a slight overhang. Spoon the completely chilled chicken filling into the pastry-lined tin, distributing it evenly.
11. Roll out the remaining one-third of pastry into a circle large enough to cover the top of the pie. Lightly brush the edge of the pastry lining the tin with some of the remaining beaten egg. Carefully drape the rolled-out pastry lid over the filling, aligning the edges.
12. Trim any excess pastry from the lid and bottom, then press the edges together firmly with your fingers and crimp them with a fork to create a decorative seal, ensuring the pie is completely enclosed. Chill the assembled pie in the refrigerator until ready to cook, for at least 30 minutes, or up to 24 hours.
13. Preheat your oven to 220°C (200°C fan/Gas Mark 7) with a baking sheet placed inside, allowing it to heat up fully.
14. Remove the chilled pie from the refrigerator. Brush the top of the pie generously with some of the remaining beaten egg. Using a sharp knife, lightly score a criss-cross pattern on top of the pastry, being careful not to cut through to the filling.
15. Carefully place the pie directly onto the preheated hot baking sheet in the oven. Bake for 20 minutes, or until the pastry starts to turn golden and puff up.
16. Remove the pie from the oven. Brush the top again with the last of the beaten egg and sprinkle generously with sea salt flakes. Return the pie to the oven and bake for another 15-20 minutes, or until the pastry is deep golden brown and cooked through.
17. Once baked, remove the pie from the oven and allow it to rest for 10 minutes in the tin. This helps it firm up and makes removal easier. Carefully remove the pie from the loose-bottomed tin, place it on a cutting board, and slice into neat wedges to serve.