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Currently Playing: The Best Chicken Pie You’ll Ever Make

Contains affiliate links (Ad): US: https://madeincookware.pxf.io/E0znGX UK: https://madeincookwareuk.sjv.io/aNW25b This is the ultimate chicken pie using real chef techniques, designed to help you cook like a professional at home. From roasting a whole chicken to maximise flavour and using every part for depth, to building a rich, silky sauce suprême and mastering crisp, golden puff pastry, this recipe elevates a classic comfort dish into something truly restaurant-quality. RECIPE **Pie filling** 1 Whole chicken 200g Shallots 200g lardons 200g button mushrooms 10g flat leaf parsley 10g tarragon **Chicken Supreme Sauce** 100g Shallots 1 garlic clove 300ml dry white wine 1 bay leaf 1 rosemary sprig 3 thyme sprigs 800ml double chicken stock 500ml double cream 1 tbsp dijon mustard 1 tbsp marmite 25g chicken fat 25g plain flour Puff pastry Unsalted butter 2 egg yolks 1. Set your oven to 190C 2. Flip the chicken over so the breasts are on the board and parson’s nose is pointing towards you. 3. With scissors, start from just to one side of the parson’s nose and cut through the ribs, all the way to to the neck 4. Repeat on the other side so the spine fully releases (keep this for roasting) 5. Turn the chicken over and firmly press it down so that the chicken legs splays and the chicken flattens out. 6. Pat the chicken and the backbone dry, place in a roasting tray and rub the skin with olive oil and salt 7. Roast for 30 minutes or until the juices run clear from the thickest part of the whole chicken. Remove from the oven and allow to rest. **For the Garnish** 1. Peel and cut the shallots into 2cm chunks, quarter the button mushrooms and finely slice the pancetta. 2. Add a dash of olive oil to a frying pan or skillet and on a medium heat add the garnish, sauteing until golden. **After the Chicken’s rested** 1. Remove the chicken meat from the whole chicken, keeping the carcass, roasted back bone and one leg bone to support the pastry lid! 2. Drain the fat into a small bowl and set keep for later. 3. Run your knife through the chicken meat so you have bite sized pieces. Set aside. **For the Supreme Sauce** 1. Break the carcass up and return to the roasting tray along with the wings and the back, leg and thigh bones 2. Roast on 200C for 20 minutes until a deep golden 3. Thinly slice the shallots, crush the garlic and add them to a large saute pan. 4. Saute until the shallots become light golden 5. Continue to saute so the carcass starts to colour in places 6. Add the white wine along with the aromats and reduce by 2/3’s 7. Add the chicken stock, turn the heat down to a simmer and reduce by half again, occasionally skimming off any fat 8. Strain the chicken stock into a mixing bowl and discard the wings and sauteed veg 9. Whisk in the cream before returning to a medium heat a reducing to a light coating consistency 10. Mix together the flour, chicken fat, marmite and dijon to make a beurre manie and whisk through the sauce. 12. Continue to whisk until the sauce thickens and begins to bubble. **To finish the Filling** 1. Stir the chicken and garnish through the sauce. 2. Chiffonade the parsley and tarragon, stir through the sauce and season with salt and black pepper to taste. Allow to cool. **To make the Egg Wash** 1. Separate the eggs, store the whites in an airtight container for another dish and whisk the egg yolks **To make the Pastry** 1. Roll 2 thirds of your block of puff pastry out to about 3mm thick. 2. Line your pie dish with the puff pastry sheet, ensuring you have enough pastry to lay over the edges. 3. Using a small knife follow around the circumference of the dish so you’re left with a neat edge. Refrigerate for 30 minutes 4. To make you’re pastry lid, roll out the other third of the puff pastry to about 6mm 5. Place you pie dish upside down on top and using a small knife, cut around the perimeter 6. Refrigerate the lid template in the fridge for 30 minutes 7. Set your oven to 180C Fan 8. Fill the lined pie dish with your chicken filling 9. Brush the exposed edge of the pie case with egg wash before topping with the lid 10. Using a fork, press down around the edge of the lid to seal the pie 11. Using a sharp knife, make a slit in the centre of the pie for steam to escape 12. Brush the lid with egg wash and bake in the oven for 35 minutes or until the lid has puffed up and is golden brown 13. Carefully remove the pie from the oven and leave to stand for 10 minutes before serving VIDEO CHAPTERS 00:00 - Ultimate Pie 00:12 - Cooking the Chicken 03:14 - Cooking the Filling 10:00 - Preparing the Pastry 12:33 - Assembling the Pie 13:50 - Cooking & Tasting