Golden Rotisserie Chicken & Leek Pie
A showstopping, winter pie packed with shredded rotisserie chicken, buttery leeks, and a rich crispy-skin gravy.
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
The filling should be rich, glossy and deeply savoury with a fresh lift from the lemon.