Thom Bateman x Chris Baber: Roasted Chicken & Leek Pan Pie
Time to complete
4½ hours
Serving size
8
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What You Need
Ingredients
Preparation
*This recipe originally ran in the United Kingdom on HexClad.uk.
- Roast the chicken: Preheat the oven to 350°F/180°C. Pat chicken dry and firmly stuff cavity with onion, lemon, rosemary and thyme. Rub all sides with oil and season evenly with 1 teaspoon salt. Transfer to the rack in a HexClad Small Hybrid Roasting Pan and roast until a thermometer inserted into the thickest parts of the thigh and the breasts registers 165°F/75°C, about 1 hour 30 minutes.
- Let the chicken rest until cool enough to handle; remove the meat from the bones and skin and shred into bite-sized pieces. You will have about 4 cups/565 grams. Reserve chicken drippings in bottom of roasting pan for gravy.
- While chicken roasts, prepare the leeks: Heat a HexClad 12"/30 cm Hybrid Fry Pan over medium-high, cook pancetta, tossing a few times, until browned and crisp, 6 to 8 minutes. Transfer pancetta to a plate.
- Return pan to medium-high heat and melt butter. Add leek, shallot, garlic and thyme and cook, stirring, until softened, 8 to 10 minutes. Pour in wine and simmer until pan is almost dry, about 2 minutes. Remove from heat. Stir in shredded chicken, pancetta, Dijon and parsley.
- Make the pie sauce: In a HexClad 5QT/5 L Hybrid Saucepan over medium heat, melt butter. Add flour and cook, stirring until browned and smooth, 2 to 5 minutes. Add stock a little at a time, stirring until smooth. Bring to a simmer and cook until thickened, 12 to 15 minutes, whisking occasionally. Add cream and simmer a few minutes more.
- Season pie sauce with salt and pepper and stir in chicken and leek mixture. Scrape mixture back into the hybrid fry pan and spread in an even layer
- Shape the pastry: Roll pastry on a lightly floured surface or a piece of parchment to a 13-inch/33-centimeter circle. Lay pastry circle on top of the filling in the hybrid fry pan. Cut a cross in the center to vent. Brush top of pastry with beaten egg and sprinkle with parsley. Bake until pastry is golden and filling is bubbling, 40 to 50 minutes. Let stand at least 5 minutes.
- While pie bakes, make the jus: In a HexClad 10"/25 cm Hybrid Fry Pan over medium heat, heat the oil. Add shallot, garlic, thyme and a pinch of salt. Cook, stirring occasionally, until softened and fragrant, 2 to 3 minutes. Pour in wine and bring to a boil over medium-high heat. Boil until pan is almost dry, about 2 minutes. Stir in reserved chicken drippings and the chicken stock. Return to a boil. Continue to boil until slightly thickened and reduced to a rich brown sauce, 25 to 30 minutes. Add butter and stir vigorously until melted and combined. Remove from the heat, stir in lemon juice, season with salt if needed and strain through a fine sieve into a gravy boat. (Makes a generous 1 cup/250 milliliters of sauce)
- Using a spatula or spoon, cut through the pastry and spoon the chicken pie onto plates. Top each portion with gravy and serve warm.
