Equipment5-6 litre stockpot, 28cm frying pan and approximately 2.5-litre pie dish, 30 x 20cm.
Ingredients
- For the chicken and stock
- For the filling
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Method
- Put the whole chicken into the stockpot with the onion, carrot, celery, bay leaf and peppercorns. Add enough cold water to almost cover.
- Bring gently to a simmer. Partially cover and cook very gently for approximately 50-60 minutes, until the chicken is completely cooked.
- Lift the chicken out and allow it to cool enough to handle. Discard the skin and pull all the meat from the bird, breaking it into generous pieces.
- For an even better stock, return the stripped carcass and bones to the saucepan and simmer for another 20-30 minutes.
- Strain the stock and boil it briskly until reduced to approximately 450ml or 1 3/4 US cups plus 2 tbsp.
- Fry the bacon in the frying pan until lightly coloured. Add the butter and leeks and cook gently for 8-10 minutes. Add the garlic for the final minute.
- Stir in the flour and cook for 1 minute.
- Gradually stir in the wine followed by the reduced chicken stock. Simmer until thickened.
- Stir in the creme fraiche, mustard, parsley and tarragon. Fold through the pulled chicken. Taste and season.
- Transfer to the pie dish and cool for 30 minutes.
- Heat the oven to 210°C (190°C fan).
- Lay the puff pastry over the cold filling, seal and crimp the edges and cut a steam hole. Brush with beaten egg.
- Bake for 25-30 minutes until the pastry is deeply golden and the filling is piping hot.
Top tip
Returning the stripped bones to the chicken cooking liquor while you prepare the meat costs very little effort but produces a noticeably richer stock.
Serve with
Buttered Greens with Garlic & Lemon and Honey-Roasted Carrots & Parsnips.
Allergen note
Contains milk, wheat or gluten, egg, mustard and celery. Check the puff pastry and stock packaging for any additional allergens. Wine is used in the sauce.
Storage & reheating
Cool leftovers promptly, refrigerate within 2 hours and eat within 48 hours, or freeze. Reheat only once and until the filling is steaming hot throughout.
