This isn't meant to be a food or cooking blog, but various people have asked me for the recipe for this so here it is:
1. Have yourself a delicious roast chicken. Oh, how tasty it is. But wait! What's that? There's some left you say?
2. Take all the chicken off the bone. Reserve any leftover gravy. THERE! The first two tasks are done. You may as well go away and do something else now. The pie is for another day.
3. Right, it's now the next day. You are thinking of how to make your pie. Mmm, you think, chicken pie. Firstly, you need to chop some BACON into lardons and fry them up. Also chop a few cloves of GARLIC but hold off on adding them yet, you mad keen chef, you!
4. When your bacon is looking done then add the chicken which - remember? - you took off the bone yesterday, and hopefully shredded or at least sort of did that rough chopping thing to. Fry all this up together. Did I need to tell you to put some oil in the pan first? Hopefully not. If that isn't automatic then you may well struggle with the rest of this recipe involving, as it does, techniques that require you to have cooked at least one thing before in your entire life. What I'm saying is there's a certain degree of skill assumed here on your part. Don't let me down, now.
5. Anyway, now is a good time to add your garlic and some sliced PORTABELLO MUSHROOMS. You may well have sliced them the same time you sliced the garlic. If not, I don't care. I'm not a chef. Do it your own way. Fry all this up with a little salt and pepper.
6. It's now time to add all the ingredients that make this pie so popular with both friends and family. In no particular order, add CAPERS, THE JUICE OF ONE LEMON, A CHICKEN STOCKPOT THINGY, THE LEFTOVER GRAVY, DOUBLE CREAM, HALF A BOTTLE OF WHITE WINE (or a half bottle, like I said, I'm not bothered, it's your dinner), and SOME DRIED THYME OR FRESH THYME IF YOU HAVE IT THOUGH NO-ONE EVER DOES.
7. Simmer and stir, simmer and stir. It should be pretty thick but if not then reduce it or add a bit of arrow root.
8. Put your delicious mixture in an oven-friendly dish. Top with a sheet of JUS ROLL PUFF PASTRY, glaze it with whatever you use to glaze things in your house, and pop in the oven for an amount of time at a temperature.
9. Serve and enjoy! (Note I haven't said to remove from the oven before serving. This is because, as I said, I'm assuming that you have a basic knowledge of what a kitchen does, and that you're not a moron. If you are, then you're going to spend quite a long time in front of your oven, your confused gaze shifting from the recipe to the burny-foody-hot-box and back again before abandoning the entire enterprise and slinking sadly off the fridge to see if you have any cheese, which you will gnaw directly off the block like the mouse you barely outclass. But I'm sure YOU will be fine. Enjoy your pie! (Or your cheese, you numbnut).
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It's good with creme fraiche too, as I recall.
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