chicken pie with jus

This pie is actually a Maggie Beer recipe i saw on Masterchef few months ago. I tried it out, and it turned out to be awesome. The light flaky pie crust with the really yummy chicken and mushroom filling makes it a wonderful dish. Beautiful for a weekend dinner meal with your family. 


Recipe:


marinade
1                              whole chicken
1/2 cup                    olive oil
1                              orange, zested and juiced
8                              sprigs of thyme
4                              bay leaf
1 tbsp                       juniper berries 


pie crust
200 gm                     room temperature butter
250 gm                     plain flour
135 gm                     sour cream


filling
250 ml                      chicken stock
60 gm                       butter
2                              garlic cloves, chopped
1 tbsp                       rosemary, chopped
350 gm                     portabella mushroom
30 gm                       plain flour
40 gm                       creme
40 gm                       walnuts, chopped coarsely
1                              lemon, zested
2 tbsp                       oregano, chopped


egg wash
1                              egg yolk
2 tsp                         milk


Method:

1. To prepare the chicken, place all the marinade together in a bowl and rub thoroughly over the chicken and keep refrigerated for at least 2 hours. Best over night.
2. Preheat oven to 220'c. 
3. To make the filling, first roast your chicken whole, in the oven for 30-40 minutes or until juice runs clear when a knife is pierced through. Save the juice from the oven pan for jus later.
4. Remove the chicken from the oven once its done, and let it rest for 10 minutes. Let the chicken sit on the kitchen counter until its at room temperature, or at a temperature that you can start pilling off the meat with your bare hands. 
5. Remove all meat from the chicken and place in a bowl. This could be a dirty job, but the end result is worth it.
6. To make the filling now, place butter into a frying pan, and add garlic, rosemary and then mushroom. Saute the mushrooms until soft or half the size. Add in some olive oil to moisten the mixture up. Add the flour in and cook for 3-4 minutes. This will thicken up the mushroom mixture. 
7. Then pour in the chicken stock and let it simmer for 15 minutes. Stir in the cream, and add the rest of the ingredients in. Season it with salt and pepper and remove from heat once the cream is cooked through and filling looks thick and creamy. 
8. Place filling into the refrigerator and let it cool to room temperature. 
9. To make the pie crust, simply just put all the ingredients into a food processor, or blender and blend until nicely incorporated. 
10. Roll out the pastry with a rolling pin and place over a pie mold. Pierce holes on the bottom of the pie and bake for 10-15 minutes until its golden brown. 
11. Remove the pie and let it cool down. Once its cooled down, put in the filling. Roll out another pie crust and place over the filling to create the top. 
12. Brush with egg wash and bake in the oven until the pie its golden brown. 
13. To make the jus, heat up the remaining juice from the roast chicken on the stove. Add in some flour to thicken it up and pour in some chicken stock. Let it reduce till thick and stir in a cub of butter to make it shiny. 
14. Serve with the pie.