Is there anything more satisfying than a proper chicken pie? The kind with golden pastry, a rich savoury filling and enough buttery comfort to justify a second helping. Chef Ollie Swart’s rotisserie chicken pie delivers on all fronts, transforming a humble supermarket roast chicken into something deeply luxurious.
Designed to pair with a glass of FAT Bastard Chardonnay, the recipe layers slow-cooked leeks, homemade chicken stock, cream and Dijon mustard into a velvety filling, brightened with lemon zest and fresh parsley. The clever addition? Crispy chicken skin blended directly into the sauce, creating extra richness, depth and body without feeling overly heavy.
Baked in a springform tin and wrapped in flaky puff pastry, the pie feels generous in every sense. It is equally suited to a casual family dinner as it is to a relaxed weekend lunch with friends gathered around the table. Served alongside buttery mashed potatoes and green peas, it leans unapologetically into classic comfort food territory.
The process begins with a quick homemade stock using the rotisserie chicken carcass, onion, carrot, celery, bay leaves and parsley simmered until deeply flavourful. The filling itself combines softened leeks, celery leaves, thyme and garlic with flour and stock to create a glossy sauce folded through shredded chicken meat. Cream, mustard and a few splashes of Maggi seasoning round everything out, while the lemon zest cuts through the richness beautifully.
Once assembled, the pie is baked first at a high heat to achieve maximum puff and colour before finishing at a lower temperature until deeply golden and cooked through. The result is exactly what winter cooking should be: generous, nostalgic and deeply comforting.
Chef Ollie Swart’s Big Rotisserie Chicken Pie Recipe
Serves
4
You Will Need
- 1 large rotisserie chicken, meat picked
- Reserved chicken skin
- 2 sheets puff pastry
- Butter
- Leeks
- Garlic
- Dijon mustard
- Cream
- Homemade chicken stock
- Lemon zest
- Fresh parsley
To Serve
Buttery mashed potatoes, green peas and a chilled glass of FAT bastard Chardonnay.
