A Sunday Roast Chicken is just one of my favourite roasts these days, not only for the delicious roast with all the trimmings but it is just the ultimate roast for leftovers. I always make sure I buy a bigger chicken than what we need, not only because I know I'm going to overeat but because what better way to follow a roast than with a pie. Chicken, ham and leek pie is my favourite too, so adding the stuffing in just felt like the next step. I've added my stock recipe at the top also as it really is so easy and makes it that extra bit more. The pastry is a rich thin shortcrust pastry, but again can just be brought to make it a quicker.

Serves: 3 - 4

Cooking time: 1 hour 30 minutes

Ingredients:

For the Homemade Chicken Stock:

• Chicken Carcass
• 1 Onion
• 3 Garlic Cloves
• 1 Carrot
• Half Lemon
• Handful of Thyme
• Sprig of Rosemary
• 1 Star Anise
• 4 Cloves
• 2 Litres of Water (or as much as can fit in the pan)
• S&P

For the Pie Filling:

• 200g Roast Chicken
• 100g Stuffing (recommended: Caramelised Onion Sausage Stuffing)
• 4 Rashers of Smoked Streaky Bacon
• 3 Garlic Cloves
• 1 Leek
• 50g Butter
• 2 tbsp Plain Flour
• 250 ml Chicken Stock
• 100 ml White Wine
• 1 tsp Chopped Thyme
• 100 ml Double Cream

For the Pastry:

• 70g Butter
• 150g Plain Flour
• Salt & Pepper
• 50 ml Cold Water
• Egg (for glazing; alternatively, you can use store-bought shortcrust pastry)

Instructions:

1. For the Homemade Stock: Combine all stock ingredients in a large saucepan, with onion skin on. Simmer on low heat with the lid on. Check periodically and add water if necessary. After approximately 3 hours, strain the stock and set aside.
2. For the Homemade Pastry: Rub butter into the flour until the mixture resembles breadcrumbs.
3. Season generously, then add cold water.
4. Whisk the egg and mix in two-thirds of it, reserving the rest for glazing. If the dough is too dry, add a bit more water; if too wet, add a bit more flour.
5. Once a dough ball forms, wrap in clingfilm and chill.
6. For the Pie: Preheat the oven to 180℃.
7. Cut the chicken and stuffing into sizable chunks. Dice the bacon and fry until it starts to crisp.
8. Remove and combine with the chicken and stuffing.
9. Sauté the leek and garlic in the bacon fat until softened, then add to the chicken mixture.
10. Melt butter in the pan and add flour to form a roux. Gradually stir in chicken stock, wine, and seasoning.
11. Stir in the cream and thyme, then remove from heat when the mixture simmers. Combine with the chicken mixture.
12. Roll out two-thirds of the pastry to line a pie dish. Add the filling, then roll out the remaining pastry to cover.
13. Seal the edges with a fork, make a couple of vents in the top, and glaze with the remaining egg.
14. Bake for 30-35 minutes or until golden brown. Serve with green vegetables.

Serving note: Enjoy with sides of choice, even with some left over roasties and veg from the roast to minimise the effort and waste further. Enjoy with a big glass of wine and some John Mayer.