Traditional Pub-Style Chicken & Stout Pie

Traditional Pub-Style Chicken & Stout Pie (1 Litre Dish)

This method focuses on building deep layers of flavour for your gravy.

Shortcrust Pastry

For this type of dish, using shortcrust pastry gives a sturdier, crunchier crust compared to the lightness of puff pastry.

Best Method for Pastry: Lid Only (Pot Pie)

For a large, deep dish like yours, the best and simplest method is to use the pastry as a lid only.

Why not line the dish?

1. Stoneware is deep: Lining a deep dish uses a lot of pastry and the bottom crust often turns out pale and doughy (“soggy bottom”) because the heat struggle to penetrate the thick stoneware.
2. Simplicity: A lid-only approach is quicker, uses less pastry, and avoids the soggy bottom problem entirely.

Pastry Steps

1. Prep the Dish Rim: Once the filling is completely cool in the dish, lightly brush the rim of your stoneware casserole dish with water or an egg wash. This helps the pastry stick and seal.
2. Roll and Place: Roll your ready-made shortcrust pastry just large enough to overlap the rim of the dish slightly. Lay the pastry over the filling and press the edges firmly onto the moistened rim to seal.
3. Vent and Finish: Cut a small steam vent (a cross shape) into the centre of the pastry. Brush the surface with a beaten egg (egg wash) for a golden, glossy finish.
4. Bake: Bake in a preheated oven at 200°C (400°F or Gas Mark 6) for approximately 25–30 minutes, or until the pastry is puffed and a deep golden brown.

Ingredients Checklist (Approximate quantities for 1 Litre)

• Chicken: 350g chicken breast, diced into 1 inch chunks
• Aromatics: 1 medium onion, diced
• Meat: 100g streaky bacon (or lardons), diced
• Vegetables (Mirepoix): 1 large carrot and 1 stick of celery, diced small
• Mushrooms: 150g chestnut or white button mushrooms, sliced
• Garlic: 2 cloves, minced
• Liquid: 250ml stout (e.g., Guinness or similar dark beer) and 250ml chicken stock
• Thickening/Fats: 30g butter, 30g plain flour
• Seasoning: Bay leaf, sprig of thyme, salt, pepper, a dash of Worcestershire sauce.

Cooking Method

The order of cooking is crucial for developing the rich, brown colour and deep flavour.

1. Brown the Bacon: In your casserole dish (or a large pan), fry the diced bacon over medium-high heat until it is crispy and the fat is rendered. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pan.
2. Sear the Chicken: Pat the diced chicken breast dry, season well with salt and pepper, and add it to the hot pan with the bacon fat. Brown the chicken lightly on all sides (it doesn’t need to be cooked through). Remove the chicken and set it aside with the bacon.
3. Sauté the Mirepoix and Mushrooms: Reduce the heat to medium. Add the diced onion, carrot, and celery to the pan. Sauté for about 5-7 minutes until the onions are soft and translucent. Add the mushrooms and cook until they release their liquid and it evaporates.
4. Add Garlic and Roux:
   1. Add Garlic: Stir in the minced garlic and cook for just 30-60 seconds until fragrant. Do not let it brown or burn.
   2. Add Roux: Push the vegetables and garlic to one side, then add the butter to the pan. Once melted, stir in the flour to create a paste (a roux). Cook the roux for 1-2 minutes, stirring constantly.
5. Deglaze with Stout: Pour in the stout slowly, stirring vigorously to incorporate the roux and scrape up any flavourful brown bits (fond) from the bottom of the pan. Bring it to a simmer and let it reduce slightly for 2-3 minutes. This cooks off the raw alcohol flavour.
6. Simmer the Gravy: Add the chicken stock, bay leaf, thyme, and a dash of Worcestershire sauce. Bring the gravy to a gentle simmer, then reduce the heat, and cook for 10-15 minutes until the sauce has thickened to your desired consistency.
7. Combine and Cool: Stir the seared chicken and crispy bacon back into the gravy. Taste and adjust the seasoning (salt, pepper). Transfer the filling to a bowl and allow it to cool completely before topping with pastry. (If you use a hot filling, the pastry will struggle to puff and may become soggy.)