Ingredients

1 whole chicken

1 medium brown onion, roughly chopped

2 bay leaves

3 sprigs thyme

1 medium carrot, peeled and roughly chopped

4 whole cloves

Sea salt, to taste

Ground pepper, to taste

50 grams butter

1 medium brown onion, finely chopped

3 sprigs thyme

2 small-medium leeks, sliced

1 medium carrot, peeled and chopped

2 tablespoons white wine

2 tablespoons plain flour

1/4 cup cream

1-2 teaspoons Dijon mustard, to taste

1/4 cup grated parmesan

1/3 cup finely chopped parsley

500 grams butter puff pastry

1 whisked egg

Instructions

Step 1: Lightly spray or brush a 25cm pie dish with cooking oil spray. In a large pot, combine the whole chicken, roughly chopped onion, bay leaves, thyme sprigs, roughly chopped carrot, and whole cloves. Season with salt and pepper, cover with water, and bring to a boil.

Step 2: Reduce heat and simmer for 1 hour until the chicken is tender and falling apart. Once cooled, carefully shred the chicken, set aside, and refrigerate. Return the carcass and stock to the pot, simmer for another hour, then strain the stock. Refrigerate the stock for at least 3 hours.

Step 3: In a large pot, melt butter over medium heat. Add finely chopped onion, thyme, sliced leeks, and chopped carrot. Season and sauté for about 20 minutes until vegetables are soft and translucent.

Step 4: Whisk together white wine, flour, and cream. Add this mixture to the sautéed vegetables, stirring well. Pour in 1 cup of reserved chicken stock, bring to a boil, then simmer gently.

Step 5: Stir in Dijon mustard and grated parmesan until combined. Fold in shredded chicken and chill the filling in the refrigerator for at least 30 minutes.

Step 6: Cut two circles of puff pastry: one large enough to line the pie dish base and sides, another for the lid. Mix chopped parsley into the chilled filling and pour it into the pastry-lined dish.

Step 7: Brush the exposed pastry edges with whisked egg for sealing. Place the pastry lid on top, trim excess pastry, and decorate the edges. Brush the lid with egg and cut several slits to allow steam to escape.

Step 8: Chill the assembled pie in the refrigerator for 30 minutes to 6 hours before baking.

Step 9: Preheat oven to 180°C (350°F). Bake the pie for 55-60 minutes until the pastry is golden and the filling bubbles.

Step 10: Allow the pie to cool for 5 minutes before serving.

Tips & Variations

Use homemade or high-quality store-bought chicken stock to boost flavor depth.

For extra richness, add a handful of sautéed mushrooms to the filling.

Substitute Dijon mustard with whole grain mustard for a different tangy profile.

Let the pie cool fully before slicing to maintain clean, neat servings.

Serve with a fresh green salad to balance the richness of the pie.

FAQs

Can I use leftover cooked chicken for this recipe?

Yes, leftover cooked chicken can be used, but using a whole chicken to make fresh stock adds much more flavor and depth to the pie filling.

Can I freeze the pie before baking?

You can freeze the assembled pie before baking. Wrap it well and freeze for up to one month. Thaw overnight in the refrigerator before baking as directed.