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Roast Chicken, Leek and Grain Mustard Pie

Prep Time
10 mins
Cook Time
50 mins
Total Time
60 mins

Learn how to bake in a wood-fired oven this sensational chicken, leek and grain mustard pie with leftovers from a roast chicken dinner. The chicken and leeks are slowly cooked in Chablis before adding crème fraiche, grain mustard and baking it in a roaring fire until the pastry is golden and crisp.


  • 2 large roasted chicken legs and thighs
  • 2 large banana shallots, finely chopped
  • 1 garlic clove, finely chopped
  • 1 leek (white only), cut into thick rings
  • 2 tbsp olive oil
  • 25g unsalted butter
  • 100ml Chablis or dry white wine
  • 200ml chicken stock
  • 2 tbsp of grain mustard
  • 200ml crème fraiche
  • 2 tbsp flat-leaf parsley, finely chopped
  • 500g all butter puff pastry
  • 1 egg yolk for glazing
  • Salt and pepper to taste


  1. Pre-heat your wood-fired oven to 200°C.
  2. Heat the butter and oil in a large casserole dish over a low to medium heat. Add the chopped shallots and garlic and cook for 8 minutes or until soft.
  3. Meanwhile, using your fingers, pull the chicken meat apart into thumb-sized chunks and set aside.
  4. Add the wine to the casserole dish and on a moderate heat reduce by half, add the chicken stock and reduce by one third, add the chopped leeks and cook for a couple minutes on a low heat until wilted.
  5. Allow the mixture to cool down for a few minutes off the heat, before adding the crème fraiche, grain mustard, roast chicken and chopped parsley. Check the seasoning, then spoon the mixture into your pie dish to cool slightly.
  6. Roll out the pastry on a lightly dusted work surface to the thickness of a £1 coin. Brush all edges of the pie dish with the egg wash. Lift the pastry on top of the pie, trim the edges and crimp them with your fingers or a fork and decorate with the word ‘pie’ using any excess pastry. Brush the top of the pie with egg wash and cut a steam hole in the middle.
  7. Put the dish on a baking sheet and cook in the wood-fired oven for 30 minutes until the pastry is risen and golden. Some of the filling will have bubbled up through the steam hole.

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Joe Botham, Owner of Baratxuri Restaurant (Ramsbottom)

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