Who doesn’t love a pie? Especially a savoury one. This chicken pot pie is my answer to the age-old dilemma: how do we make a rich, creamy, comforting pie that fits within kosher laws—without losing any of its indulgent flavour?

The secret to a good chicken pie is the béchamel. Traditionally made with butter, flour, and milk or cream, my version uses olive oil and hot chicken stock to create a perfectly creamy, indulgent sauce that holds all the other ingredients suspended just beneath the pastry.

The recipe starts by roasting two chickens and the vegetables—this part alone is a winner, and you can stop here if you like. But do carry on. The next step is to remove the chicken from the bones, make the sauce, and combine the roasted chicken and vegetables with the sauce. Divide the mixture between your pie dishes, top with ready-made parve puff pastry, and bake until the pastry is deep golden brown and the filling is bubbling away.

Over the years, my family have requested this dish time and time again. To us, this is what comfort food looks like. Another reason I love this recipe is that it makes two generous pies—one for now and one for later. So while there may be quite a few steps involved, the payoff is absolutely worth it!

INGREDIENTS:

For the roast chicken and vegetables:

• 2 whole chickens, cleaned and trimmed
• 6 tablespoons olive oil, divided
• Salt and pepper, to taste
• Rind of 1 lemon, plus the lemon itself cut in half
• 4 cloves garlic, skin on
• 4 cloves garlic, minced
• 4 onions, peeled and cut into 1–2 cm cubes
• 4 carrots, peeled and cut into 1–2 cm cubes
• 6 medium potatoes, peeled and cut into 1–2 cm cubes
• 2 tablespoons parsley, finely chopped

For the pies:

• 4 tablespoons olive oil, or schmaltz
• 4 tablespoons plain flour
• 1 litre chicken stock
• 1 cup frozen peas
• 1 teaspoon mustard powder
• Salt and pepper, to taste
• Ready-rolled frozen parve puff pastry, defrosted
• 1 egg, beaten (for brushing)

METHOD:

Roast the chicken and vegetables:

1. Preheat the oven: To 200 °C (400 °F).
2. Prepare the chickens: Place the chickens breast-side up in a very large roasting tin. Drizzle each with 1 tablespoon of olive oil and season generously with salt and pepper. Place two garlic cloves and half a lemon inside each cavity.
3. Prepare the vegetables: In a large bowl, combine the onions, carrots, potatoes, minced garlic, lemon rind, and remaining 4 tablespoons of olive oil. Season well with salt and pepper and toss to coat evenly.
4. Roast: Spread the vegetables around the chickens and roast for 60-70 minutes, or until the chicken juices run clear and the vegetables are tender, if the chicken is cooked through, but the vegetables aren’t; remove the chickens from the tin, and return the vegetables to the oven and cook for a further 10-15 minutes until cooked through. Set aside until cool enough to handle.

Assemble the filling:

1. Shred the chicken: Remove all the meat from the bones and shred any large pieces. Combine the chicken with the roasted vegetables and set aside.
2. Make the sauce: In a very large soup pot, heat the fat over medium–high heat. Add the flour and stir until a smooth paste (roux) forms and comes away cleanly from the sides of the pan. Cook for at least 2 minutes to remove the raw flour taste.
3. Add the stock: Pour in a small amount of chicken stock and allow it to bubble without stirring. Then stir vigorously until smooth. Gradually add the remaining stock, a little at a time, beating well after each addition, until you have a silky smooth sauce. This step takes some patience but is well worth it.
4. Combine: Turn off the heat and stir in the shredded chicken and roasted vegetables. Add the peas, mustard powder, and adjust seasoning with salt and pepper.

Assemble and bake:

1. Prepare the pies: Divide the chicken mixture between two medium roasting dishes or one very large one. Cover with puff pastry, tucking the edges inside the dish. Use a small knife to cut a few slits in the top to let steam escape.
2. Bake: Brush the top with beaten egg and bake at 180 °C (350 °F) for 40–45 minutes, until the pastry is puffed and golden and the filling is bubbling.

MAKE AHEAD:

• This recipe is ideal for preparing in stages. You can roast the chickens and vegetables up to two days in advance—just cover and refrigerate until you’re ready to make the sauce and assemble the pies.
• Once baked, the pies keep beautifully. Let them cool completely, then cover tightly with foil and freeze for up to two months. To serve, defrost thoroughly in the fridge and reheat, uncovered, at 180 °C (350 °F) until piping hot and the pastry is crisp again.
• If baking fresh before Shabbat, assemble the pies earlier in the week and refrigerate (unbaked) for up to 24 hours. Add the pastry just before baking and follow the steps above. If baking straight from the fridge, allow an extra 10–15 minutes in the oven. If the top begins to brown too quickly, lightly cover with aluminium foil.