Introduction

Hey guys! Who doesn't love a good, hearty chicken pie? Especially one that uses up all that delicious leftover roast chicken. Today, we're diving into the ultimate roast chicken pie recipe inspired by BBC Good Food. This isn't just any pie; it’s a comforting, flavorful dish perfect for a cozy night in or a family gathering. We’re going to break down each step, ensuring you create a pie that’s packed with flavor and has that perfect golden crust. So, grab your aprons, and let’s get started!

Why This Recipe Rocks

This recipe is fantastic because it transforms simple ingredients into something truly special. Using leftover roast chicken not only saves time but also adds a depth of flavor you just can't get with regular cooked chicken. Plus, it’s super versatile. You can customize the vegetables, herbs, and even the type of pastry to suit your taste. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and guarantees a crowd-pleasing result. The combination of tender chicken, savory vegetables, and a rich, creamy sauce, all encased in a flaky crust, is simply irresistible. Trust me; this will become a staple in your recipe collection!

Ingredients You'll Need

Before we start, let’s gather all the necessary ingredients. Having everything prepped and ready to go will make the cooking process smooth and enjoyable. Here’s what you’ll need for your ultimate roast chicken pie:

• Cooked Roast Chicken: About 500g, shredded or diced. This is the star of our pie, so make sure it's flavorful!
• Vegetables:
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup of frozen peas
  • 1 cup of sliced mushrooms (optional, but adds a lovely earthy flavor)
• For the Sauce:
  • 50g butter
  • 50g plain flour
  • 600ml chicken stock
  • 150ml double cream
  • 2 tablespoons of chopped fresh herbs (such as thyme, parsley, or sage)
  • 1 teaspoon Dijon mustard (for that extra zing)
  • Salt and pepper to taste
• For the Pastry:
  • 320g ready-made puff pastry (or shortcrust pastry, if you prefer)
  • 1 egg, beaten (for glazing)

Ingredient Substitutions

One of the great things about this recipe is how flexible it is. Don't have all the exact ingredients? No problem! Here are some easy substitutions:

• Chicken: If you don’t have leftover roast chicken, you can use cooked chicken thighs or breasts. Just make sure to season them well.
• Vegetables: Feel free to swap out the vegetables based on what you have on hand. Leeks, parsnips, or even sweet potatoes would work beautifully.
• Herbs: Fresh herbs are best, but if you only have dried herbs, use about 1 teaspoon per 2 tablespoons of fresh herbs.
• Cream: If you’re looking to cut back on calories, you can use crème fraîche or even milk thickened with a little cornstarch.
• Pastry: If you’re feeling ambitious, you can make your own puff pastry or shortcrust pastry from scratch. Otherwise, store-bought works perfectly fine!

Step-by-Step Instructions

Alright, let's get cooking! Follow these simple steps to create your ultimate roast chicken pie. Don't worry; it's easier than it looks!

1. Prepare the Vegetables

First, melt the butter in a large pan over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, until the vegetables start to soften. Stir occasionally to prevent them from burning. This step is crucial for building a flavorful base for your pie filling. We want those veggies to be nice and tender, releasing all their deliciousness into the butter.

2. Make the Sauce

Next, stir in the flour and cook for 1-2 minutes, creating a roux. This helps to thicken the sauce. Gradually pour in the chicken stock, stirring constantly to avoid any lumps. Bring the mixture to a simmer and let it thicken slightly. Once it’s thickened, stir in the double cream, fresh herbs, and Dijon mustard. Season with salt and pepper to taste. This creamy sauce is what brings everything together, so make sure it’s seasoned just right!

3. Combine the Filling

Now, add the shredded or diced roast chicken and frozen peas to the sauce. If you’re using mushrooms, add them as well. Stir everything together until well combined. Cook for another 2-3 minutes, until the chicken is heated through and the peas are tender. Give it a taste and adjust the seasoning if needed. This is your chance to make sure the filling is absolutely perfect before we move on to the pastry.

4. Assemble the Pie

Preheat your oven to 200°C (180°C fan/Gas Mark 6). Pour the chicken mixture into a 23cm pie dish. On a lightly floured surface, roll out the puff pastry to a size slightly larger than the pie dish. Carefully place the pastry over the filling, pressing the edges down to seal. Trim off any excess pastry and crimp the edges with a fork or your fingers to create a decorative border.

5. Bake the Pie

Brush the top of the pastry with the beaten egg. This will give it a beautiful golden-brown color. Cut a couple of slits in the top of the pastry to allow steam to escape. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed up. Keep an eye on it to make sure it doesn’t burn. The aroma wafting through your kitchen will be absolutely divine!

6. Let it Rest

Once the pie is done, remove it from the oven and let it rest for about 5-10 minutes before serving. This allows the filling to settle and the pastry to cool slightly, making it easier to slice and serve. Serve hot and enjoy every delicious bite!

Tips and Tricks for the Perfect Pie

To ensure your ultimate roast chicken pie turns out perfectly every time, here are some extra tips and tricks:

• Use High-Quality Ingredients: The better the ingredients, the better the pie. Splurge on good quality chicken stock and fresh herbs.
• Don’t Overfill the Pie: Overfilling can cause the pastry to burst and the filling to spill out. Leave a little room at the top.
• Blind Bake the Pastry: If you’re using shortcrust pastry, consider blind baking the base for about 10 minutes before adding the filling. This will prevent the bottom from becoming soggy.
• Get Creative with the Pastry: Use cookie cutters to create decorative shapes on the pastry or try a lattice top for a more visually appealing pie.
• Make Ahead: You can prepare the filling a day in advance and store it in the refrigerator. Just make sure to let it cool completely before adding it to the pastry.

Serving Suggestions

Your ultimate roast chicken pie is a complete meal in itself, but here are some serving suggestions to elevate your dining experience:

• Sides: Serve with a side of steamed green beans, buttered peas, or a fresh green salad.
• Potatoes: Mashed potatoes, roasted potatoes, or even dauphinoise potatoes make a fantastic accompaniment.
• Gravy: If you want an extra rich and savory experience, serve with a side of homemade gravy.
• Bread: A crusty loaf of bread is perfect for soaking up all that delicious sauce.

Variations to Try

Want to mix things up? Here are some fun variations to try with your ultimate roast chicken pie:

• Add Bacon: Crispy bacon bits add a smoky flavor that complements the chicken beautifully.
• Spicy Kick: Add a pinch of chili flakes or a dash of hot sauce to the filling for a spicy twist.
• Vegetarian Option: Replace the chicken with roasted vegetables such as butternut squash, zucchini, and bell peppers for a vegetarian version.
• Different Cheeses: Sprinkle some grated cheese, such as cheddar or Gruyère, over the filling before adding the pastry for a cheesy delight.

Conclusion

There you have it, guys! The ultimate roast chicken pie recipe that's sure to impress. With its flavorful filling, flaky crust, and customizable options, this pie is perfect for any occasion. Whether you’re using up leftover roast chicken or just craving a comforting meal, this recipe is a winner. So, go ahead and give it a try. You won’t be disappointed! Happy baking!