OVERVIEW
I do like to be inventive, but I also love the classics. There’s nothing like making a proper crowd-pleaser that ticks all the boxes. This is one of those pies – chicken, bacon, leeks, herbs. It’s always important to focus on the quality of ingredients, particularly with a combination as simple as this. We roasted the chicken first, and it was literally perfect – it brings so much flavour into the filling. Good quality ingredients, nothing overcomplicated. Everything you want from a pie.
If you cook this using the EGGspander System, you can avoid having to switch the setup multiple times.
ROAST THE CHICKEN
Set up your EGG for indirect cooking, with the ConvEGGtor in a legs-up position, topped by a Stainless Steel Grid. The target temperature is 180°C.
Pat the chicken dry and coat in rapeseed oil. Season liberally with sea salt and pepper. Place the chicken on the grid and roast for around 1 hour, until the internal temperature between the thigh and the cavity of the chicken reaches 75°C.
Once cooked, remove the chicken and leave it to cool. Save the resting juices for later.
MAKE THE FILLING
Change your setup to direct heat by removing the ConvEGGtor. Reinstall the grid and bring the temperature up to 220°C.
Get a pan nice and hot, then use it to render the fat from the bacon. Scoop out the bacon and set it aside. Sweat the onion, celery, leek and garlic in the bacon fat along with the bouquet garni. Remove once fully softened and set aside with the bacon.
In the same pan use the butter and flour to make a roux – you may need to lift the pan off the heat to ensure it doesn’t burn. Slowly add in the chicken stock and the resting juices from the chicken, whisking constantly to prevent lumps developing.
Add the chicken, bacon and veg back into the sauce, then finish with the chopped tarragon, lemon juice, creme fraiche and Dijon mustard. Season with salt and pepper.
ASSEMBLE THE PIE
Change the setup again by reinstalling the ConvEGGtor below the grid and bringing the temperature down to 180°C.
Cut the pastry into two sheets – one big enough to line the bottom and side of the dish with a little overhang at the top, one big enough to create a top.
Grease the pie tin with butter then line it with the larger sheet of pastry. Add the filling, then use brush the edges of the pastry with the beaten egg to wash.
Cover with the pie top and press the overhanging edges together firmly then fold down so that the filling is completely sealed. Brush the top with more of the egg wash and season with a little salt.
BAKE THE PIE
Use a fork to pierce a couple of holes in the centre of the pie lid. Place the pie dish on the grid and bake for 40-45 minutes, until piping hot and golden brown.
