INGREDIENTS:
Yields 6 servings
929 calories per serving
Prep Time: 20m
Cook Time With Rotisserie Chicken: 1h 20m
Cook Time With Roasting Chicken: 40m
1 whole raw chicken (or rotisserie)
1 cup chicken stock
1 cup Campbell’s Rich and Thick Stock
1 cup sliced mushrooms
2 bay leaves
2 medium white onions diced
2 carrots diced
8 cloves garlic minced
1 tbsp thyme leaves
5 tbsp unsalted butter
Salt and pepper to taste
1/2 cup all-purpose flour
2 cups heavy cream
1 1/4 cup frozen peas
196 grams puff pastry (I use 1/2 the Tenderflake box)
PREPARATION:
Roasting chicken:
Step 1:
We are going to start by spatchcocking the chicken. Place the chicken breast side down on a cutting board. Cut along one side of the backbone from the tail to the neck using a pair of kitchen shears. Repeat the cut on the other side of the backbone. Remove the spine from the chicken and save it for making stock.
Step 2:
Turn the chicken over and press down on the breastbone until the chicken is flattened. Tuck the wings behind the chicken so they don’t burn during cooking. Place chicken on a wire rack with a lined baking tray underneath. Rub the chicken with some oil and season with salt and pepper. Roast the chicken at 425 for 40 mins.
Step 3:
Let your chicken cool completely before removing the meat. Add the bones to the same freezer bag as the backbone and store them for stock-making. Transfer the chicken to a bowl and shred.
Rotisserie Chicken:
Step 1:
Let the chicken cool, and remove the meat from the bone. Save the chicken bones in your freezer for stock-making. Transfer the chicken to a bowl and shred.
Pot Pie Filling:
Step 1:
Prehead oven to 375. Add unsalted butter to a deep frying pan on medium heat and let it melt. Add onions, carrots, garlic and mushrooms—season with salt and pepper. Stir and cook for about 5 mins.
Step 2:
Mix in your flour and continue stirring. After about 1 min, add heavy cream, chicken stock and the rich and thick stock. Stir continuously to prevent any flour clumps, about 5 mins. Add in peas and chicken, and mix until combined.
Step 3:
Transfer your filling to a cast iron pan and roll out your puffed pastry. Cover your pan with the puffed pastry, trimming any excess. Score the middle of your pie to release the steam, and using a splash of heavy cream, brush the top of the pastry.
Step 4:
Bake at 375 for 40 mins. Remove from the oven and let rest for 10 mins before serving.
Spatchcocking is a technique for preparing poultry, such as chicken, in which the bird’s backbone is removed so it can be flattened and cooked more quickly and evenly. Spatchcocking a chicken can reduce cooking time and is also an excellent technique for grilling or roasting a chicken, as the flattened bird is easier to cook over direct heat.
