Chicken, Bacon and Leek Pie with Salted Butter

For the filling:

1 whole chicken, 1.8-2.0 kg

400 ml hot chicken stock (from the carcass)

150g smoked bacon lardons

30g All Things Butter Salted Butter

2 tsp fine salt, black pepper

2 tbsp olive oil

1 onion, 

1 carrot, 

2 large leeks, finely sliced (white and light green only)

leek greens, 

1 head garlic, 1 garlic clove, minced

150 ml water

1 small onion, 

1 celery stick, 

1 bay leaf, 

1 tsp thyme leaves

parsley stalks, 

30g plain flour

6 peppercorns (for stock)

For the pastry:

2 × 320 g ready-rolled shortcrust pastry sheets (keep chilled)

Plain flour, for dusting

To finish:

1 egg, beaten

Step 1

Roast the chicken at 220°C fan for 15 minutes, then 180°C fan for 35-45 minutes on a bed of onion, carrot, leek greens and halved garlic with 150 ml water in the tin.

Step 2

Rest for 15 minutes. Strain the tin juices and keep for later. Strip all the meat and chop into 2 cm pieces; save the carcass and wings.

Step 3

Add carcass, wings, saved tin juices (de-fatted), small onion, celery, bay, parsley stalks and peppercorns to a pot. Cover with cold water (about 1.2 L) and simmer gently for 45-60 minutes. Strain and reduce to about 800 ml.

Step 4

To make the filling, fry lardons in olive oil until lightly crisp. Add butter and leeks with a pinch of salt and cook for 6-8 minutes until soft. 

Step 5

Stir in garlic and thyme for 30 seconds before sprinkling in the flour. Cook for 2 minutes then whisk in 400 ml hot stock to a light, glossy coating. 

Step 6

Simmer for 2-3 minutes then fold in the chicken, season with salt & pepper and let it cool completely.  

Step 7 

Unroll one pastry sheet, dust lightly with flour if needed, and then line the tin with a slight overhang. Brush the inside base and sides with a little beaten egg to seal, then chill for 15 minutes so the pastry firms. 

Step 8 

Fill the cold case with the cooled filling. Unroll the second pastry sheet and roll to 3 mm if needed. Brush the rim with beaten egg, add the lid, press to seal, trim and crimp. Cut a small steam vent then brush the top with beaten egg.

Step 9

Heat the oven to 200°C fan with a heavy baking sheet inside. Set the pie tin directly on the hot sheet and bake for 40-50 minutes until deep golden and piping hot, with a crisp base. Rest 10 minutes before slicing, then dig in and enjoy!