Ed Smith’s Chicken, Potato and Comté Pillow Pie
CHICKEN, POTATO AND COMTÉ PILLOW PIE
In Ed Smith’s brand new recipe book, Peckish, he showcases over 80 straightforward chicken recipes that will have you coming back for more. Arranged by the different cuts of chicken (drumstick, thighs, breast, wings, etc), as well the whole bird, recipes include midweek meals and dishes that are worthy of weekend gatherings. Ed has kindly shared this recipe with us to celebrate the launch of Peckish.
CHICKEN, POTATO AND COMTÉ PILLOW PIE
FOR 6
When I’m in a ‘pie from scratch’ mood I use poached chicken, as to my mind this makes a superior pie – in this case, a freeform, pillow-shaped one that houses a serious quantity of succulent meat, waxy potatoes, and loads of nutty cheesy and silken cream. So a humble title, but actually quietly luxurious. As with most pies, this is best made in stages and requires some chilling time.
Ingredients:
1 small–medium chicken (1.35–1.6kg/3lb 1oz–3lb 8oz)
1 bulb of garlic
2 bay leaves
10g/¼oz thyme sprigs
1 large carrot, roughly chopped
2 sticks celery, roughly chopped 25g (1oz) butter
1 large onion (200g/7oz), finely sliced
400g (14oz) potatoes, peeled and cut into
1½–2cm (5⁄8–¾ in) cubes
300ml (10½fl oz) double (heavy) cream
80g (2¾ oz) Comté cheese, coarsely grated
2 x 320g (11¼oz) ready-rolled puff pastry sheets
3–4 tbsp whole milk (or 1 egg, beaten)
Flaky sea salt
Method
Put the chicken into a large pot and cover completely with cold water, leaving 5cm (2in) clearance at the top of the pot. Push the chicken down to fill the cavity and keep it submerged. Cut the garlic in half, remove 6 clove halves and set aside. Put the rest of the garlic in the pot, along with the bay leaves, one third of the thyme, the carrot and celery. Place over a high heat. When the water begins to bubble, reduce the heat so it very gently simmers (not boils) for 30 minutes. From time to time, skim off any foam.
Remove the pot from the heat. Leave it for 15 minutes, then transfer the chicken to a plate to cool for 30 minutes (reserving the poaching liquor). Strip the meat from the carcass with your hands, tearing into large, thumb-sized pieces.
Meanwhile, add the butter, onion and a big pinch of salt to a large, wide sauté pan set over a moderate heat. Cook gently for 10 minutes until the onions soften and become sweet. Thinly slice the reserved garlic, then add it to the pan along with the potatoes and remaining thyme (leaves stripped). Cook for 5 minutes, stirring occasionally, then add a generous ladleful of the poaching liquor and simmer for 5 minutes. Pour in the cream and simmer for 10–12 minutes more, until the potatoes are just tender and cream much reduced. Remove from the heat, fold in the cheese and chicken pieces, then leave to cool and stiffen (refrigerate, if that suits your timings).
To assemble the pie, line a baking sheet with baking paper or a silicon mat. Unroll one of the pastry sheets onto it. Use the blunt edge of a knife to score a 2cm (¾in) margin, then spoon and spread the filling in the middle, up to the lines. Ensure it is level (2½–3cm/1–1¼in high). If it is cool, it should not spread.
On a floured surface or between two sheets of non-stick baking paper, use a rolling pin to lightly press the second pastry sheet so it’s about 1cm (½in) larger in each direction. Brush the uncovered margins of the pastry with a little water, then drape the second sheet over the top of the first, pushing the edges together. Use a fork to crimp and seal the edges. Make two small holes in the top of the pastry, then use the blunt edge of a knife to score a pattern over the top. Refrigerate, uncovered, for 30 minutes or up to 6 hours.
Heat the oven to 210°C/190°C fan/400°F. Use around half of the milk (or beaten egg) to generously brush the pastry. Cook for 25 minutes, then remove the pie and brush a second time. Return to the oven and cook for a further 10–15 minutes until the pie is golden. Allow to cool for 5–10 minutes before portioning.
Enjoy with a bitter leaf salad, or a big pile of seasonal greens, perhaps some celeriac (celery root) or parsnip mash.
ALSO CONSIDER
Using meat stripped from a roast whole chicken or 8 thighs (600–750g/1lb 5oz–1lb 10ozcooked meat).
Tarragon instead of thyme.
You can buy Ed’s cookbook here and follow him on Instagram here.
ED SMITH (@rocketandsquash) is an award-winning food and recipe writer. After leaving a career as a lawyer for a life in food, he trained as a chef, worked briefly in restaurants and pop-ups, and now cooks, consults, develops recipes, writes and creates. Ed’s acclaimed cookbooks include Good Eggs, Crave, On the Side and The Borough Market Cookbook. He regularly contributes recipes to Waitrose Weekend and Waitrose Food magazine, and has written for all major UK recipe supplements, magazines and online food platforms.