For the shortcrust pastry:
500g plain white flour, plus extra for dusting
A generous pinch of sea salt
250g unsalted butter, well chilled, cut into little cubes
1 large egg yolk
2-3 tbs cool water
1 egg, lightly beaten, to glaze
For the filling:
1 chicken, about 1.5kg
2 celery sticks, roughly chopped
6 carrots, peeled and chopped
10 black peppercorns
3 bay leaves
Small bunch of thyme
Small bunch of parsley
2 tbs unsalted butter
2 tbs plain flour
150ml crème fraîche
Sea salt, freshly ground black pepper
Flat-leaf parsley, roughly chopped
METHOD
To make the pastry, sift the flour and salt into a bowl and rub in the butter lightly and evenly until the mixture resembles breadcrumbs. Lightly beat the yolk with the water, then sprinkle over the flour.
Work gently with your fingertips to form a dough, adding a little more water if necessary. Form into a ball and knead lightly on a floured surface. Wrap in baking parchment and rest in the fridge for an hour, or until needed.
Wash and pat dry the chicken, removing any giblets inside the cavity. Place the chicken in a large pot and add the celery, two of the carrots, the peppercorns and herbs.
Pour on enough water to cover the chicken and place over a medium heat. Bring to the boil, then immediately lower to a simmer and poach for an hour. Remove from the heat and leave the chicken to cool in its liquor.
Now simmer the rest of the carrots in salted water until just tender, about seven to 10 minutes; drain and set aside. Once the chicken is cooled, lift it out on to a board.
Strain the liquor and reserve 500ml for the pie (keep the rest for stock). Tear into generous pieces, discarding the skin. Set aside.
Melt the butter in a saucepan, stir in the flour and cook over very low heat for a minute or so; slowly stir in the reserved liquor and cook, stirring, for five minutes, or until the sauce has thickened.
Add the crème fraîche, season generously and take off the heat. If the sauce is at all lumpy, pass through a sieve.
Stir through the chopped parsley and leave to cool. Divide the pastry in two, making one portion slightly bigger than the other. Re-wrap the smaller one (for the lid) and return to the fridge.
Roll out the other portion on a floured surface to a round, large enough to line a 20cm fluted pie tin, about 3cm deep and at least 28cm in diameter.
Press the pastry into the flutes of the tin, being careful not to stretch it (using your thumbs). Then, using a sharp knife, cut away the excess pastry so the pastry is level with the rim of the tin.
Always prick the pastry base gently with a fork after lining the tin to prevent air bubbles. Chill the pastry for 15 minutes and preheat the oven to 180°C.
Bake the pastry case blind on the middle shelf for 15 minutes, then remove the paper and beans and bake for 5 minutes to slightly dry out the base. Allow to cool.
Roll out the other piece of pastry thinly to a round, 5mm thick, for the pie lid. Spoon the chicken mixture into the case, then, using a rolling pin, lift the second pastry over the top to cover. Press the edges together to seal and mark a cross in the centre.
Brush generously with beaten egg and bake for 30 minutes until golden-brown and bubbling.
Leave to stand on a wire rack for five minutes before serving.