Chicken Pie with Parmesan Pastry
For the chicken:
1 whole chicken, cut in half
2 carrots, roughly chopped
1 onion, roughly chopped
4 sprigs thyme
2 bay leaves
Handful of parsley stalks
2 tsp salt
1 tsp peppercorns
For the filling:
¼ cup butter
¼ cup flour
2 Tbs Chopped parsley
For the pastry:
225g Cake Flour
125g cold butter, chopped
½ tsp salt
½ cup grated parmesan
3 egg yolks
1 Tbs ice cold water
Beaten egg for glazing
Bring to the boil, then turn down to a simmer. Cover the pot then leave chicken to poach for 30 minutes.
Remove the chicken from the stock, then set aside to cool, reserving the stock.
While the chicken cools, make the pastry – Place flour and salt into a bowl, then rub in the butter until the mixture resembles breadcrumbs.
Mix in the parmesan.
Add the egg yolks, then mix together to form a dough – if the mixture id too dry, add a little cold water until the pastry comes together into a ball.
Wrap pastry in cling film and leave to rest in the fridge for 30 minutes.
Melt the butter in a large saucepan, then stir in the flour and cook for 2 minutes over low heat.
Whisk in 3 cups of the strained, reserved stock, then add the milk. Leave to simmer for 10 minutes.
Shred the chicken into large chunks, discarding any bones and skin then stir into the sauce along with the chopped parsley, season with salt and pepper to taste.
Transfer mixture to a pie dish.
Preheat the oven to 180C
Roll pastry out then cut a few holes into the pastry before placing onto the filling.
Brush with egg wash, then bake for 30 minutes, or until the pastry is golden brown and crisp.