#1 Chicken Puff Pie
1. Preheat the oven to 200ºC. Rub the chicken with the oil and season generously with salt and pepper. Place the chicken onto a baking tray and roast in the oven for 1 hour and 15 minutes.
2. Put a medium saucepan over a medium heat. Add the butter, let it melt and bubble before adding the flour. Cook for a minute so that it thickens to a roux. Pour in the stock a little at a time, stirring until smooth each time before adding more. Simmer for 5 minutes then season with salt and pepper to taste.
3. Peel the carrot and wash the leeks. Push them both through the thin slicing disc on a Multipro Compact Food Processor. Put a large saucepan over a medium-high heat, add the oil and fry the sliced leeks and carrot for 5 minutes, until softened. Peel and mince the garlic then add it to the pan. Cook for another minute then splash in the white wine and allow to reduce until the liquid has almost disappeared.
4. Pour the chicken sauce and the cream into the pan and simmer for 10 minutes. Strip all of the cooked meat from the roasted chicken legs and breast and add it the sauce along with the chopped tarragon and mustard. Season to taste and leave the pie filling to cool.
5. Roll the puff pastry out on a floured surface and scatter with the chopped rosemary and sea salt. Fill your individual pie dishes almost to the top with your cooled mixture and brush around the edges with beaten egg. Cut pastry pieces to fit the pie dishes you’re using. Lay the pastry lids on top and crimp down around the edges. Brush over the pastry with more beaten egg and bake for 20 minutes until golden and the filling beneath is bubbling.
#2 Classic Chicken Pie
1. Tip the flour into a Compact Food Processor and add the chilled, cubed butter. Blitz until the mix resembles breadcrumbs. Add the egg, milk and the leaves of the herbs. Season with a little salt and pulse to bring it together into a dough. Wrap the dough in Cling Film and chill in the fridge for at least an hour to relax.
2. Preheat the oven to 200ºC. Rub the chicken with the oil and season generously with salt and pepper. Place the chicken onto a baking tray and roast in the oven for 1 hour and 15 minutes.
3. Slice the rested dough into two parts. Roll one part of dough on a lightly floured surface to 0.5cm thickness. Lay over a 20cm tart case and gently press into the edges and right down into the corners, trim off any excessive pastry. Line the inside of the tart case with baking parchment and fill with dried beans. Then chill again for 15 mins. Bake the case for 15 mins, then remove the beans and brush with beaten egg. Bake again for 5 minutes before allowing to cool.
4. Peel the carrot and wash the leeks. Push them both through the thin slicing disc of a Compact Food Processor. Put a large saucepan over a medium-high heat, add the butter and fry the sliced leeks and carrot for 5 minutes, until softened. Strip all of the cooked meat from the chicken legs and breast. Add it to the pan with the thyme leaves and cook for 5 minutes, stirring regularly. Add the flour and coat everything in it before adding a little chicken stock at a time, letting it thicken up and go smooth before adding more.
5. Once all of the chicken stock has been added pour in the double cream and mix well. The mixture should mostly be filling and not be too liquid. Pour the mixture into the blind baked tart case. Roll out the second piece of dough to the same thickness as before and cut out a circle just bigger than the top of the tart case. Brush around the edge of the dough with the beaten egg. Roll the dough over the tart, egg side down. Press the edges of the dough gently into the top of the tart case, crimping to seal. Brush the top of the dough with the egg and sprinkle over the sea salt with a little fresh thyme.
6. Bake the pie for another 20 minutes, until the top is golden brown. Carefully remove the pie from the case and serve!
Makes 1 pie
# 3 Microwave Chicken Pie
1. Prick the potatoes with fork then microwave the potatoes in a bowl on full power for 10 minutes, until they’re soft all the way through. Carefully scrape the flesh out of the skins and into a bowl. Add the milk and butter and mash well.
2. Wash the leek and roughly chop. Peel and roughly chop the carrot. Add the veg to a Quad Blade Mini Chopper with the garlic and the herbs. Divide the butter, wine and veg between two individual microwavable pie dishes or mugs. Microwave on high for 5 minutes.
3. Add the chicken, mustard, double cream to the dishes and stir. Carefully layer the potato on top of the chicken. Microwave for another 5 minutes, until everything is piping hot. Use oven gloves or a towel to remove the dishes, scatter over some extra herbs and serve on cold plates so that you can hold them.