Flavour, flavour, flavour! Chef Ollie Swart has gone all out with this showstopping, golden chicken pie made with store-bought rotisserie chicken, buttery leeks and a rich homemade gravy with extra body and depth. It’s the ultimate culinary cheat code for chilly nights. Pour a glass of voluptuous FAT bastard Chardonnay to pair with this warm, hearty dish and you will be collecting compliments as the ultimate host for the rest of the evening.
READ MORE: Hosting This Winter? Make These Easy Lamb Dishes
The Supper Club Is Having A Moment
If your social media feed has started to look less like restaurant reviews and more like candlelit dinner tables set for eight, you are not imagining it. The supper club has made a serious comeback, with hosts leaning into the idea of curated, unplugged evenings as an antidote to an era of endless digital noise. Research from Oxford University suggests that eating together socially makes us happier and more connected, which might explain why the supper club is having such a cultural moment. People are actively seeking intimate, real-world experiences over doomscrolling and the dinner table has become one of the most powerful places to find that connection. Enter this recipe.
Chicken Pie With Creamy Gravy And Leeks Recipe
Golden Rotisserie Chicken & Leek Pie
Equipment
- 1 Springform Pan 20 – 24cm
Ingredients
Chicken
- 1 large rotisserie chicken meat picked
- Skin from the chicken reserved
- 2 sheets good-quality puff pastry
Quick Stock
- Rotisserie chicken carcass
- 1 onion halved
- 1 carrot chopped
- 1 celery stick chopped
- 2 bay leaves
- 1 tsp whole black peppercorns
- 3 parsley sprigs
- Stock or Water to cover
Filling
- 80 g butter
- 3 leeks, finely sliced
- Celery leaves from 1 bunch
- 4 cloves garlic chopped
- Few thyme sprigs
- 80 g flour
- ±700 ml quick chicken stock
- 50 ml cream
- 1-2 tsp Dijon mustard
- Few splashes Maggi seasoning
- Handful parsley, chopped
- 1 Zest of lemon
- Salt and black pepper
Instructions
Make the stock
- In a pot place the chicken carcass, onion, carrot, celery, bay leaves, peppercorns and parsley into a pot. Just barely cover with water and boil for at least 2 hours, or simmer for 8 hours if you have time.Strain and reserve the stock.
Make the filling
- In a large pan, melt the butter over medium heat.
- Add the leeks, celery leaves and thyme and cook slowly until soft and sweet, about 10–15 minutes. Add the garlic and cook for another minute.
- Stir in the flour and cook for 2 minutes.
- Gradually add the chicken stock, stirring continuously until smooth and thickened.
- Add the cream, Dijon mustard and a few splashes of Maggi seasoning.
Blend the chicken skin
- Crisp the reserved chicken skin in a pan or oven until deeply golden.
- Blend the crispy skin with a ladle of the sauce until it forms a rich paste.
- Stir this back into the filling. It adds massive flavour, richness and body.
- Season well with salt and black pepper.
- Fold through the chicken meat, parsley and lemon zest.
Notes
READ MORE: These Zesty Grilled Lamb Skewers Are Perfect For Entertaining
