Currently on the menu at the Cadogan Arms in Chelsea, London, the dish takes around 1 hour and 15 minutes to prepare and around 2 hours and 20 minutes to cook plus cooling time.
It can be batched prepped and baked to order, with a shelf life of five days chilled and up to one month frozen, baked or unbaked.
The dish should be reheated at 180°C until its core temperature reaches 75°C, JKS said.
Costing around £25 to produce a batch of six pies, equating to £4.17 per portion, JKS sells the dish for a minimum of £16.95 per plate, offering a gross profit margin of 75%.
The Cadogan Arms currently offers its slow roasted chicken pie at £19.95 with sides and sells around 100 portions per week.
JKS, which was a finalist in Publican Awards 2025 Best Drinks Offer category, advised the pie is best served alongside buttery mash, wilted greens or root vegetables.
In addition, the pubco suggested it pairs well with a Chardonnay, Viognier, or golden ale, garnished with herb oil or crispy chicken skin.
A spokesperson for JKS Pubs told the Morning Advertiser (The MA): “[This is] premium comfort food designed for high-volume execution, with a balanced rich flavour and fresh herb lift.
“Juicy whole-roast chicken is cooked to temperature, hand-pulled and folded through a rich cream sauce of tarragon, chervil, caramelised onions and leeks.
“Finished in Staub ramekins with a puff pastry lattice lid, this dish offers high perceived value with excellent portion control and gross profit margins.”
Slow roasted chicken pie
Ingredients:
For the Sauce:
- 250g leeks, finely sliced
- 300g onions, finely sliced
- 100ml dry white wine
- 250ml chicken stock
- 200ml double cream
- 20g fresh tarragon, finely chopped
- 10g fresh chervil (or parsley), chopped
- Salt and pepper to taste
- 1 whole chicken (approx. 1.2kg raw weight - yields 600g cooked meat shredded)
- Ready-rolled puff pastry
- 1 egg, beaten
- 6 x Staub individual pie dishes (180g filling per portion)
Method:
1. Cook the Chicken
- Roast the whole bird at 100–120°C fan, monitoring internal temperature
- Remove when thickest part reaches 74°C core temp
- Rest and cool slightly, then pick meat from bones
2. Make the Sauce
- Sweat leeks gently (no colour), then remove
- Caramelise onions until deep golden
- Deglaze with wine, reduce by 2/3
- Add stock, reduce by half
- Add cream, bring to boil, reduce by half again
- Return leeks to pan, season, and finish with herbs
3. Combine and portion
- Fold the sauce into chicken—should yield 1.1kg mix
- Portion 180g per Staub dish (6 portions total)
4. Lattice Lid
- Roll puff pastry and cut into shape of staub
- Roll and cut some puff pastry using a lattice roller
- Lay cut lattice onto previously cut puff
- Lay over filling, crimp edges, and egg wash
5. Bake
- Bake at 200°C for 20 minutes, until golden and 75°C+ core temp
To take part in The MA’s Dish Deconstructed series please contact rebecca.weller@wrbm.com. Check out the previous Dish Deconstructed here.
