Pancetta, Leek & Chicken Pie

Recipe by Charlie Redel. Charlie is a home foodie passionate about crafting delicious recipes with high-quality produce. 

With Tallow Pastry & Mushroom-Reishi Bone Broth

Prep Time: 40 minutes
Cook Time: 1 hr 40 mins (includes roasting time & baking)
Resting Time: 15 mins

Ingredients

For the Filling

• 800g chicken thighs, bone-in, skin-on
• 1 tbsp olive oil
• Salt & black pepper
• 1 cup pancetta, finely chopped
• 2 large leeks, washed and sliced
• 1 cup celery chopped
• 3 cloves garlic, minced
• 2 tbsp plain flour
• 1 ½ cups Organic Mushroom, Lion’s Mane & Reishi Bone Broth
• ½ cup cream or whole milk
• 1 tbsp fresh thyme (or 1 tsp dried)
• 1 tbsp fresh parsley, chopped

For the Pastry

• 250g plain flour
• 100g cold butter, cubed
• 50g beef tallow (solid, not melted)
• Pinch of salt
• 3–4 tbsp cold water
• 1 egg, beaten (for brushing)

Method

1. Roast the Chicken

• Preheat oven to 200°C (390°F).
• Rub boneless chicken thighs with olive oil, salt, and pepper. Place on a baking tray.
• Roast for 35–40 minutes until skin is golden and meat is cooked through.
• Let cool slightly and shred meat into chunks.

2. Make the Pastry

• In a large bowl (or food processor), mix flour and salt. Add cold butter and tallow.
• Rub fats into flour with fingertips until it resembles breadcrumbs.
• Add cold water, 1 tbsp at a time, until dough comes together.
• Flatten into a disc, wrap in cling film, and chill for 30 minutes.

3. Prepare the Filling

• In a large skillet, cook pancetta over medium heat until lightly crispy. Remove and set aside.
• Add leeks & celery to the rendered fat and sauté 8–10 minutes until soft. Add garlic and cook 1 more minute.
• Sprinkle in flour, stir to coat, and cook for 1–2 minutes.
• Slowly stir in bone broth, then add cream and stir until smooth.
• Simmer for 5 minutes until slightly thickened.
• Return pancetta to the pan. Stir in shredded chicken, thyme, parsley, mustard, and season to taste.
• Cool filling completely before assembling pie.

4. Assemble the Pie

• Preheat oven to 180°C (350°F).
• Roll out pastry on floured surface to fit a medium pie dish.
• Line the dish with two-thirds of the pastry, pressing into edges.
• Spoon in the cooled filling.
• Roll out remaining pastry for the lid, place over the top, and crimp edges to seal. (I made some cute shapes with cookie cutters but rolling it out works just as well and is a little faster!)
• Cut a few slits for steam, brush with beaten egg.

5. Bake the Pie

• Bake for 40–45 minutes, until the pastry is golden and crisp.
• Let rest for 10–15 minutes before serving.