Ingredients
Scale
For the Chicken Filling
- 4½ pounds whole chicken, preferably free-range
- Small bunch fresh thyme
- 1 lemon, pierced with a skewer
- 4 bay leaves
- 3 tablespoons unsalted butter, divided
- 1 large onion, halved and sliced
- 2 cups mushrooms, cleaned and sliced
- 2 cups leeks, trimmed and sliced
- 5 cups chicken stock (preferably homemade)
- 1½ cups cooked turkey or chicken strips (as a substitute for ham)
- 1 cup green peas, thawed if frozen
- 2 tablespoons chopped fresh parsley
- ¾ cup all-purpose flour
- 1–2 tablespoons heavy cream
- 1 large egg yolk
- Salt and freshly ground black pepper, to taste
For the Quick Flaky Pastry
- 2 sticks (1 cup) cold unsalted butter, plus extra for greasing
- 2¾ cups all-purpose flour, plus extra for dusting
- ¾ teaspoon fine sea salt
- 9–10 tablespoons ice-cold water
Instructions
- Preheat oven to 400°F (200°C). Remove giblets and pat chicken dry. Stuff cavity with thyme, lemon, and bay leaves; rub 2 tablespoons butter over the skin. Season with salt and pepper. Scatter onions in roasting pan, place chicken on top, cover with foil, and roast for 1 hour 20 minutes. Uncover and roast for 25–30 minutes more until golden and cooked. Set aside to cool; reserve onions and drippings.
- While chicken roasts, prepare pastry. Freeze butter 1 hour. Combine flour and salt; grate butter into flour and toss. Gradually add ice water, mix gently into soft dough. Shape into ball, wrap, refrigerate 1 hour.
- Melt 1 tablespoon butter in skillet, sauté leeks and mushrooms for 5–6 minutes until tender and lightly browned. Set aside to cool.
- Remove chicken meat in bite-sized chunks. Place bones, skin, and herbs in pot with stock; simmer 30 minutes. Strain and skim fat.
- Discard excess fat from roasting pan; cook onions until golden if needed. Whisk in flour, gradually add strained stock, simmer until thickened (~2½ cups). Stir in cream, season. Pour over chicken, mushrooms, leeks, peas, and parsley; mix and refrigerate until cooled.
- Preheat oven to 375°F (190°C). Roll out 2/3 pastry to 12-inch circle; line buttered 9-inch pie dish. Spoon in filling, press gently. Brush edges with egg yolk. Roll remaining dough to 10-inch circle; place on top, seal edges, trim excess, crimp, brush with egg yolk, cut slit for steam.
- Bake 50–60 minutes, tent with foil if browning too fast. Rest 10 minutes before slicing.
- Serve warm with tender chicken, mushrooms, and creamy sauce encased in flaky pastry.
Notes
- For best results, keep pastry and filling chilled before assembling.
- Can be made ahead; filling can be refrigerated overnight.
- Store leftovers in airtight container in fridge up to 3 days.
- Freeze unbaked assembled pie for up to 2 months.
- Prep Time: 45 minutes
- Cook Time: 1 hour 50 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American