Here I have used the yoghurt pastry (but with creme fraiche instead of yoghurt) as a topping but you could use the filo method here or use the chicken filling as a braise and serve it with mashed root vegetables and greens. You could make a large pie as I have or individual pies.
I actually made this whole pie gluten free, mostly for my husband who is restricting gluten at the moment due to gut issues. Anyway, I adapted the yoghurt pastry to make it gluten free. It worked but I think I would prefer it without next time! If you’re interested I will add a note at the bottom of the pastry recipe.
In the interests of food safety it pays to only heat the filling for this pie three times in total - with the third time being leftovers the next day for lunch. I poached the chicken and made the filling at the same time, then chilled it , added the pastry. You can also poach the chicken they day before.
If you were not one to make pastry (or too scared perhaps!) Do give this one a go, it’s very forgiving. If buying pastry, I would look for one made with butter. Try I Love Food Co’s Sour cream pastry.
1 onion or leek, finely chopped
1 carrot, finely chopped
1 large or 2 small sticks celery, finely chopped
2 cloves garlic, chopped or crushed
2 T flour (use a gluten free flour mix if needed)
1 1/4 cups chicken cooking liquid or chicken stock - up to half a cup more depending on the use.*
½ cup crème fraiche - use the rest in the pastry
Salt and pepper
1 tsp mustard
2-3 tsp chopped fresh tarragon or ½ tsp dried tarragon
Zest half a lemon
About 500g cooked shredded chicken from a whole chicken
120g baby spinach or a couple of large handfuls of another green such as silverbeet or kale etc…
1 recipe of the yoghurt pastry using creme fraiche instead of yoghurt - it is best to make this ahead as it needed to chill down completely.
Poach the chicken first. I did this by cutting it into four, covering it in water and then bringing it to the simmer for about 15-20 minutes or until the internal temp is 70 degrees. Cool enough so you can take all the meat off the bone. You can also roast the chicken, use a rotisserie chook or use the equivalent in boneless thighs and'/or breasts.
Meanwhile, cook the onion, carrot, celery and garlic in butter for 10 minutes until soft. Add in 2 T flour and stir to cook out for a minute (like a roux) before adding reserved cooking liquid or stock. Bring to a simmer and cook until thick. Add in remaining ingredients and stir to coat and the greens have just wilted. Season well. Add more herbs if you fancy.
Spoon into a pie dish or sided baking dish. Roll out the pastry on a piece of baking paper and top the dish with the pastry. Brush with a beaten egg and top with sesame seeds. You can freeze any extras or cut out some shapes for the top. Chill before cooking (for at leasat 30 minutes) for optimum pastry results.
Bake at 170 for 30-40 minutes or until the pastry is golden and cooked through.
*If you are making individual pies you want a thicker filling so just use 1 cup of stock.
If you are making a pot pie, I added an extra 1/4 cup of stock as it is contained in the dish.
If you are making it as a braise to have with mash, use 1.5 cups stock. Also heat the chicken until hot and then fold through the greens at the end and serve.