Proper Chicken Pie
Ingredients: whole chicken, oil, smoky bacon, thyme, celery · 120 min cook time · 650kcal · $25.30
Ingredients
1whole whole chicken, splash oil, pack smoky bacon, sprig thyme, 1heart celery, 1whole onion, 1whole carrot, 1whole leek, 500g plain flour, pinch sea salt, 250g butter, 100ml water, swig scrumpy cider, 1teaspoon English mustard, 1litre chicken stock, 500g button mushrooms, 2tablespoon crème fraiche
Instructions
1. Cut the whole chicken in half down the back and down the breast.
2. Add a tiny bit of oil to a pan and fry the chicken.
3. In a second pan on medium heat, fry smoky bacon lardons with a little oil.
4. Add thyme, celery, onion, carrot, and leek into the bacon pan. Fry gently for 10-15 minutes.
5. Make pastry by mixing flour, sea salt, grated cold butter, and cold water. Bring together without kneading, form two balls (one third for lid, two thirds for base), wrap and chill.
6. Deglaze the chicken pan with cloudy cider and cook it away.
7. Add English mustard, plain flour, and chicken stock to the chicken pan, then bring to a simmer.
8. Place the chicken and bones straight into the stewing liquid, put the lid on, and let it simmer for about an hour until the meat pulls off the bone.
9. Remove the chicken meat, pull it from the bone, and discard the bones. Add sliced mushrooms and the pulled chicken back into the stew along with crème fraiche.
10. Sieve the filling to separate the stew filling from the rich sauce.
11. Roll out the chilled base pastry between greaseproof paper, place into an oiled pie dish, pour in the filling, and top with the rolled-out pie lid.
12. Brush with egg wash and bake at 190°C (375°F) for about an hour.
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