Ultimate Roast Chicken Pie Recipe

Let's dive into the world of roast chicken pie, a dish that's both comforting and impressive. Using a recipe inspired by BBC Good Food, we'll explore how to create a pie that's bursting with flavor, has a flaky crust, and is perfect for a family dinner or special occasion. So, grab your apron, and let's get baking!

Why This Roast Chicken Pie Recipe Rocks

Guys, seriously, this isn't just any chicken pie recipe. This is the ultimate roast chicken pie, inspired by the culinary wizards at BBC Good Food. We're talking about a pie so good, it'll have everyone begging for seconds (and maybe even the recipe!). What makes it so special?

Flavor Explosion: We're not skimping on flavor here. Think succulent roast chicken, savory vegetables, and a rich, creamy sauce that ties it all together. It's a symphony of tastes that will dance on your taste buds.
Flaky, Golden Crust: The crust is just as important as the filling. We're aiming for a golden-brown, flaky masterpiece that perfectly complements the creamy goodness inside. No soggy bottoms allowed!
Impress Your Friends and Family: Whether you're hosting a dinner party or just want to treat your loved ones to something special, this pie is guaranteed to impress. It's a showstopper that's surprisingly easy to make.
Versatile and Customizable: Feel free to get creative with the filling! Add your favorite veggies, experiment with different herbs and spices, or even throw in some bacon for extra indulgence. The possibilities are endless.

Ingredients You'll Need

Before we start cooking, let's gather our ingredients. Here's what you'll need for this amazing roast chicken pie:

For the Filling:

Roast Chicken: About 2-3 cups of cooked, shredded roast chicken. You can use leftover chicken from a previous meal or roast a chicken specifically for this recipe.
Vegetables: A mix of your favorite vegetables. I like to use carrots, celery, onions, and peas, but you can also add mushrooms, leeks, or potatoes.
Chicken Stock: This forms the base of our creamy sauce. Use good-quality chicken stock for the best flavor.
Double Cream: This adds richness and creaminess to the sauce. You can substitute with crème fraîche or even milk for a lighter version.
Butter and Flour: These are used to make a roux, which thickens the sauce.
Fresh Herbs: Thyme, rosemary, and parsley add a fragrant, herbaceous note to the filling.
Seasoning: Salt, pepper, and a pinch of nutmeg to enhance the flavors.

For the Pastry:

Plain Flour: This is the base of our pastry. Use good-quality plain flour for the best results.
Butter: Cold, unsalted butter is essential for creating a flaky crust. Cut it into small cubes before using.
Lard or Shortening: This helps to create a tender and flaky crust. You can use all butter if you prefer, but adding lard or shortening will improve the texture.
Egg: This is used to glaze the pastry, giving it a golden-brown color.
Water: Cold water is used to bind the pastry together.

Step-by-Step Instructions

Alright, let's get down to business! Here's a detailed step-by-step guide on how to make this incredible roast chicken pie:

1. Make the Pastry:

In a large bowl, combine the flour and a pinch of salt.
Add the cold, cubed butter and lard (or shortening) to the flour. Use your fingertips or a pastry blender to rub the fat into the flour until the mixture resembles breadcrumbs.
Gradually add cold water, a tablespoon at a time, until the dough just comes together. Be careful not to overwork the dough.
Wrap the dough in cling film and chill in the fridge for at least 30 minutes.

2. Prepare the Filling:

Melt the butter in a large saucepan over medium heat.
Add the onions, carrots, and celery and cook until softened, about 5-7 minutes.
Stir in the flour and cook for 1-2 minutes, stirring constantly.
Gradually whisk in the chicken stock until the sauce is smooth and thickened.
Stir in the double cream, fresh herbs, and seasoning. Bring to a simmer and cook for 5 minutes.
Add the shredded roast chicken and peas to the sauce. Stir to combine and heat through.
Remove from the heat and set aside to cool slightly.

3. Assemble the Pie:

Preheat your oven to 200°C (180°C fan/gas mark 6).
Roll out half of the pastry on a lightly floured surface to a thickness of about 3mm.
Line a 23cm pie dish with the pastry, leaving an overhang.
Pour the chicken filling into the pie dish.
Roll out the remaining pastry and cover the pie. Trim the edges and crimp to seal.
Brush the pastry with beaten egg and cut a few slits in the top to allow steam to escape.
Bake in the preheated oven for 30-40 minutes, or until the pastry is golden brown and the filling is bubbling.

4. Let it Rest:

Remove the pie from the oven and let it rest for 10-15 minutes before serving. This will allow the filling to set slightly and make it easier to slice.

Tips for the Perfect Pie

Want to take your roast chicken pie to the next level? Here are some tips and tricks to help you achieve pie perfection:

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Use Cold Ingredients: When making the pastry, make sure your butter and water are ice-cold. This will help to create a flaky crust.
Don't Overwork the Dough: Overworking the pastry dough will result in a tough crust. Mix it until it just comes together, then chill it in the fridge.
Blind Bake the Crust: For a super-crisp bottom crust, blind bake the pastry before adding the filling. Line the pastry with baking paper and fill with baking beans or rice. Bake for 15 minutes, then remove the paper and beans and bake for another 5-10 minutes.
Get Creative with the Filling: Don't be afraid to experiment with different vegetables, herbs, and spices. You can also add bacon, ham, or mushrooms to the filling.
Make it Ahead: You can make the pastry and filling ahead of time and store them in the fridge. Assemble the pie just before baking.
Use Leftover Roast Chicken: This recipe is a great way to use up leftover roast chicken. You can also use rotisserie chicken from the supermarket.

Variations and Additions

The beauty of this roast chicken pie recipe is that it's incredibly versatile. Feel free to adapt it to your own taste and preferences. Here are a few ideas to get you started:

Add Bacon or Ham: For a smoky, savory flavor, add some cooked bacon or ham to the filling.
Add Mushrooms: Sauté some mushrooms with the onions and carrots for an earthy, umami flavor.
Use Different Herbs: Experiment with different herbs, such as sage, tarragon, or chives.
Add a Splash of Wine: Add a splash of white wine to the sauce for extra flavor.
Top with Puff Pastry: For an even more impressive pie, top it with puff pastry instead of shortcrust pastry.

Serving Suggestions

This delicious roast chicken pie is a meal in itself, but it's also great served with a side of:

Green Salad: A simple green salad with a light vinaigrette dressing.
Steamed Vegetables: Steamed green beans, broccoli, or asparagus.
Mashed Potatoes: Creamy mashed potatoes with butter and herbs.
Coleslaw: A refreshing coleslaw with a tangy dressing.

Storage Instructions

If you have any leftover roast chicken pie, you can store it in the fridge for up to 3 days. Reheat it in the oven or microwave until heated through. You can also freeze the pie for up to 2 months. Thaw it in the fridge overnight before reheating.

Conclusion

So there you have it, folks! The ultimate roast chicken pie recipe, inspired by BBC Good Food. This pie is guaranteed to impress your friends and family with its delicious flavor, flaky crust, and comforting warmth. So, grab your ingredients, follow the instructions, and get ready to enjoy a truly unforgettable meal. Happy baking, and enjoy your pie!