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Golden-topped Chicken Pie made with Wilson's Butter Flavoured Oil pastry

Chicken Pie

A proper chicken pie with shredded chicken, leek, pancetta and mushroom in a creamy sauce, under a crumbly pastry lid made richer with Wilson's Butter Flavoured Oil. This version swaps the classic rubbed-in, hand-crumbled pastry method and a straightforward stock-based sauce in place of a cider reduction, for something a little simpler to pull off on a weeknight.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: British, South African
Ingredients Method Notes

Ingredients
  

For the pastry:
  • 500 g plain flour
  • Pinch of salt
  • 250 g cold butter cubed
  • 60 ml Wilson's Butter Flavoured Oil
  • 1 egg beaten (for egg wash)
  • Iced water as needed
For the filling:
  • 30 ml Wilson's Butter Flavoured Oil
  • 1 leek sliced
  • 150 g pancetta or streaky bacon diced
  • 250 g mushrooms sliced
  • 700 g cooked chicken shredded
  • 40 g flour
  • 400 ml chicken stock
  • 100 ml cream
  • 1 tablespoon Dijon mustard
  • Fresh thyme leaves
  • Salt and black pepper

Method
 

  1. Make the pastry: rub the cold butter and Wilson's Butter Flavoured Oil into the flour and salt with your fingertips until it looks like coarse crumbs with a few larger buttery flecks still visible. Add iced water a tablespoon at a time until it just comes together. Wrap and chill for 30 minutes.
  2. Heat the Wilson's Butter Flavoured Oil in a large pot over medium heat. Cook the pancetta until golden, then remove and set aside.
  3. In the same pot, cook the leek until soft, then add the mushrooms and cook until they release their liquid and start to brown.
  4. Stir in the flour and cook for 1 minute. Gradually add the stock, stirring constantly to avoid lumps.
  5. Simmer until thickened, then stir in the cream, mustard and thyme.
  6. Add the shredded chicken and pancetta back into the pot, season with salt and pepper, and let the filling cool slightly.
  7. Pour the filling into a pie dish. Roll out the pastry, cover the dish, crimp the edges, brush with egg wash, and cut a few steam vents in the lid.
  8. Bake at 200C for 35-40 minutes, until the pastry is golden. Rest for 10 minutes before serving.

Notes

The filling can be made a day ahead and kept in the fridge until you're ready to assemble and bake.
The pastry can be made ahead and frozen, well wrapped, for up to a month.
The whole pie freezes well either assembled unbaked, or baked and cooled. Bake from frozen with extra time rather than defrosting first.
Reheat leftovers in the oven rather than the microwave, so the pastry lid crisps back up instead of going soft.