Best Roast Chicken Pie Recipes

CHICKEN, HAM, LEEK & ROAST POTATO PIE

Steps:

• Heat half the oil in a large frying pan and brown the chicken for about 5 mins. Tip into a 22 x 28cm ovenproof pie dish, then evenly scatter over the ham and roast potatoes. Heat the remaining oil and soften the leeks for about 5 mins, then stir in the flour for 1 min.
• Pour in the wine and stock. Bring to the boil and, stirring continuously, boil rapidly to reduce to a thick sauce. Take off the heat, then stir in the crème fraîche and seasoning. Pour over the pie filling and leave to cool.
• Unroll the pastry and cut off a small strip to make decorations (if you like). Roll the remainder to fit the dish and place on top of the pie. Use a fork to crimp the edges and press the pastry to the edge of the dish. Make a small hole in the centre, then cover well with cling film. Freeze for up to 3 months. For best results, defrost at room temperature for 8 hrs.
• Heat oven to 200C/180C fan/gas 6. Brush pie with egg to glaze (making sure the steam hole hasn't sealed up). Cook for 30-40 mins, until golden and hot through.

ROAST CHICKEN PIE

Steps:

• Heat oven to 180C/160C fan/gas 5. Season the chicken and roast for 1 hr 30 mins until the juices run clear when you cut into the leg.
• To make the pastry, sift the flour and salt into a bowl, then grate in the butter and lard. Rub the mixture with your fingers into breadcrumbs, then add 2 tbsp cold water. Continue to add cold water, 1 tbsp at a time, until the mixture binds together. Be careful not to add too much. Wrap in cling film and leave to rest while you make the filling. (Alternatively you can use ready-rolled shortcrust pastry).
• In a large, non-stick frying pan, heat the oil, then fry the bacon. Once browned, reduce the heat, add the leeks and cook until they have softened. Mix the butter and flour into a paste and add to the pan, stirring to coat the bacon and leeks. Slowly add the milk, stirring constantly to ensure the mixture doesn't get lumpy. Add the chicken stock and petit pois, cook for 2 mins, then add the mustard and remove from the heat. Once the chicken is cooked, remove from the oven, leave to rest briefly and carve the meat, discarding the skin and bones. Add this to the pan along with the parsley.
• Turn the oven up to 220C/200C fan/gas 6. Roll out two-thirds of the pastry and use to line a 25cm pie dish. Spoon your filling on top, then roll out the remaining pastry for the pie topping. Brush the edges of the pastry in the pie dish with water, then lay the top over it. Crimp and seal the edges and use any off-cuts for decoration. Brush with the beaten egg, then make an X-shaped cut in the middle for steam to escape. Bake for 45 mins until golden.

LEMONY ROAST CHICKEN PIE

Steps:

• Heat oven to 200C/180C fan/gas 6. Push lemon halves inside the chicken's cavity - they should all fit if you fiddle them around. Sit chicken in a smallish roasting tin, smear butter over the breasts and season well. Roast, breast-side up, for 30 mins, then flip over and roast, breast-side down, for a further 1 hr 30 mins-1 hr 40 mins until the chicken is cooked through and juices run clear when you pierce the thigh with a knife.
• With 30 mins to go, pour all juices from the tin into a jug. After juices and fat separate, spoon 50ml fat from the top into a big, wide pan. Add the celery, onion and fennel, and soften gently for 20 mins.
• When the chicken is done, pour any more juices into the jug. Reserve an extra 2 tbsp fat (see Nearly spring greens, related recipes) and discard remaining fat. On the heat, stir the flour into the veg until absorbed, then gradually stir in the stock and chicken roasting juices, simmering to a sauce. Stir in cream and parsley, remove from the heat and season.
• Shred chicken from the carcass in large-ish chunks, discarding skin - if the bird is still hot, use clean rubber gloves or 2 forks. Juice the roasted lemons, pick out the seeds and stir all the juices and roasted pulp into the sauce with the chicken. Taste and season with a squeeze more juice from the final lemon if it needs it. Tip into a large pie dish.
• Roll out the pastry on a flour-dusted surface until big enough to cover the pie. Brush the rim of the dish with beaten egg and lift on the pastry. Trim edges, then press and crimp to seal. Brush all over with more egg and bake for 30-40 mins until golden and crisp.