Roast chicken, parsley & mustard pie

Roast chicken, parsley & mustard pie

Winter

A roast chicken should always get a second chance – it deserves it. So, after you’ve finished eating (and while the chicken is still warm) take all the meat off the bone, then tear up the carcass and make a stock. The next day you’ll have a small bowl of chicken and a jug of flavoursome stock in the fridge. The possibilities are infinite. The pie is the jewel in the leftover roast chicken’s crown, and well worth the time it takes to make. I like to serve these individual pies warm with mashed potatoes and some buttered greens, but they are also good cold, with some pickles and a good cheese.

Makes 2 individual pies (or 1 large one)

Ingredients

  • 50g (1¾oz) butter, plus extra for greasing
  • 50g (1¾oz) plain flour
  • 250ml (9fl oz) chicken stock
  • 100ml (3½fl oz) double cream
  • 1 small leek, sliced into 1cm (½in) thick rounds
  • about 200g (7oz) leftover roast chicken, torn into small chunks and shreds
  • small bunch of parsley, leaves picked and finely chopped
  • 2 heaped teaspoons of wholegrain or Dijon mustard
  • 20g (¾oz) Cheddar or Parmesan cheese
  • about 400g (14oz) short crust pastry
  • 1 egg, beaten
  • salt and freshly ground black pepper

For the rye short crust

  • 100g (3½oz) rye flour
  • 200g (7oz) plain flour, plus extra for serving
  • 150g (5½oz) butter, cubed and chilled
  • pinch of fine salt

Method

First, make the rye short crust. Place the flours, butter and salt in a food processor and pulse until you have a breadcrumb consistency. Then, with the motor turning, gradually add 2–4 tablespoons of water until everything begins to come together. Stop the machine, remove the pastry, and knead it a couple of times before wrapping it in cling film and chilling it in the fridge for at least 30 minutes.

Heat the oven to 180°C/350°F/gas mark 4.

Set a large, heavy-based pan over a medium heat. Add the butter and when it’s bubbling, stir in the flour. Cook for 1–2 minutes, stirring regularly. Pour in the chicken stock, stir well and bring to a simmer. Reduce the heat and allow to simmer for 3–4 minutes, then stir in the cream, followed by the leek, chicken, chopped parsley, mustard and cheese. Stir everything together over a low heat and season well with salt and pepper to taste.

To make two individual pies, grease two 400ml (14fl oz) pudding basins with butter. Roll out four discs of pastry, two of which are about 20cm (8in) wide, and two of which are about 15cm (6in) wide. Line the two pudding basins with the larger pieces of pastry, allowing 2–3cm (¾–1¼in) of overhang. Divide the filling equally between the two lined basins and level off. Brush the pastry rims with a little beaten egg, then carefully lay over the pastry lids. Use the tip of your finger to crimp the pastry lid to the base. Then take a sharp knife and trim off the overhang. Make a little slit in the top of each pie to allow the steam to escape as each cooks. Use the remaining beaten egg to brush the top of each pie, and place the pies into the hot oven for 45–50 minutes, until the tops are crisp and golden. Allow the pies to stand for 10–15 minutes before serving.

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