SERVES 4-6 PEOPLE

EGG setup: Indirect then direct, then indirect

Recommended charcoal:

EGG target temperature: 180°C then 220°C, then 180°C

Cooking time: 2 hours

FOR THE ROAST CHICKEN

1 whole-free range chicken

Rapeseed oil

Sea salt and black pepper

FOR THE FILLING

300g bacon lardons

2 small onions, finely chopped

4 stalks of celery, finely chopped

1 medium-sized leek, finely chopped

4 cloves of garlic

1 bouquet garni of rosemary and thyme

150g flour

150g butter

1 litre chicken stock

300g creme fraiche

1½ tbsp Dijon mustard

A handful of tarragon, leaves chopped

Juice of 1 lemon

Sea salt and black pepper

FOR THE PASTRY

2 rolls of high-quality all-butter puff pastry

1 large egg, beaten

Butter, for greasing

 

ROAST THE CHICKEN

Set up your EGG for indirect cooking, with the ConvEGGtor in a legs-up position, topped by a Stainless Steel Grid. The target temperature is 180°C.

Pat the chicken dry and coat in rapeseed oil. Season liberally with sea salt and pepper.

Place the chicken on the grid and roast for around 1 hour, until the internal temperature between the thigh and the cavity of the chicken reaches 75°C.

Once cooked, remove the chicken and leave it to cool. Save the resting juices for later.

MAKE THE FILLING

Change your setup to direct heat by removing the ConvEGGtor. Reinstall the grid and bring the temperature up to 220°C.

Get a pan nice and hot, then use it to render the fat from the bacon. Scoop out the bacon and set it aside. Sweat the onion, celery, leek and garlic in the bacon fat along with the bouquet garni. Remove once fully softened and set aside with the bacon.

In the same pan use the butter and flour to make a roux – you may need to lift the pan off the heat to ensure it doesn’t burn. Slowly add in the chicken stock and the resting juices from the chicken, whisking constantly to prevent lumps developing.

Add the chicken, bacon and veg back into the sauce, then finish with the chopped tarragon, lemon juice, creme fraiche and Dijon mustard. Season with salt and pepper.

ASSEMBLE THE PIE

Change the setup again by reinstalling the ConvEGGtor below the grid and bringing the temperature down to 180°C.

Cut the pastry into two sheets – one big enough to line the bottom and side of the dish with a little overhang at the top, one

Grease the pie tin with butter then line it with the larger sheet of pastry.

Add the filling, then use brush the edges of the pastry with the beaten egg to wash. Cover with the pie top and press the overhanging edges together firmly then fold down so that the filling is completely sealed. Brush the top with more of the egg wash and season with a little salt.

Pierce a couple of holes in the centre of the pie lid. Place the pie dish on the grid and bake for 40-45 minutes, until piping hot and golden brown.

BAKE THE PIE

Use a fork to pierce a couple of holes in the centre of the pie lid. Place the pie dish on the grid and bake for 40-45 minutes, until piping hot and golden brown.