Chicken and Pancetta Pie with Spring Onion Colcannon

Name: Chicken and Pancetta Pie with Spring Onion Colcannon
Prep time: 30 min
Cook time: 135 min
Total time: 165 min
Yield: 6
Ingredients: 1.4 kg whole chicken; 80 g pancetta, diced; 1.5 kg Maris Piper potatoes, cut into 2 cm cubes; 1 onion; 2 bunch spring onions, sliced; 2 bay leaves; 1100 ml whole milk; 1000 ml chicken stock; 200 ml dry white wine; 100 ml double cream; 70 g butter; 40 g plain flour; 1 1/2 tbsp wholegrain mustard; 30 g Gruyere or Comte, finely grated

This hearty chicken and pancetta pie is topped with creamy spring onion colcannon for the ultimate comfort-food dinner. Tender poached chicken, a silky mustard cream sauce, and a crisp golden potato topping make it ideal for family meals or make-ahead cooking.

Servings6 Portions

Prep Time30 Mins

Cook Time135 Mins

Difficulty

Intermediate

Ingredients

whole chicken
1.4 kg
pancetta, diced
80 g
Maris Piper potatoes, cut into 2 cm cubes
1.5 kg
onion
1
spring onions, sliced
2 bunch
bay leaves
2
whole milk
1100 ml
chicken stock
1000 ml
dry white wine
200 ml
double cream
100 ml
butter
70 g
plain flour
40 g
wholegrain mustard
0.5 tbsp
Gruyere or Comte, finely grated
30 g

Step-by-Step Instructions

Put the chicken in a large saucepan with the milk, stock, half the onion, and bay leaves. Bring to a gentle simmer over medium heat, cover, and cook for 1 hour 15 minutes, or until the chicken is fully cooked and reaches 70C in the thickest part. Remove from the heat and let the chicken cool in the poaching liquid for 30 minutes. Lift out the chicken, reserve 600 ml of the poaching liquid, then shred the meat and discard the skin and bones.

Finely chop the remaining half onion. In a deep frying pan over medium heat, cook the pancetta for about 5 minutes until crisp. Add the chopped onion and cook for another 8 to 10 minutes until softened. Transfer the pancetta and onion mixture to a plate with a slotted spoon.

In the same pan, melt 40 g butter. Stir in the flour and cook for 1 to 2 minutes to form a roux. Pour in the white wine and stir until smooth and slightly reduced. Gradually whisk in the reserved poaching liquid until the sauce is lump-free, then simmer for about 5 minutes until thickened. Stir in the shredded chicken, pancetta mixture, mustard, and cream. Season with salt and black pepper, then spoon the filling into a large ovenproof baking dish.

Heat the oven to 200C/180C fan/gas 6. Boil the potatoes in salted water for 15 minutes, or until tender, then drain and leave to steam-dry for 10 minutes. Meanwhile, melt the remaining 30 g butter in a frying pan and cook the spring onions for 5 minutes until softened. Mash the potatoes until smooth, then mix in the spring onions, 100 ml milk, and seasoning. Spread the mash over the chicken filling, scatter over the grated cheese, and bake for 30 to 35 minutes until bubbling and golden on top.