Chicken pie

Chicken pie

By
From
Encyclopedia of Food and Cookery
Serves
4-6

This recipe is not only good for family meals, but also for winter entertaining.

Ingredients

Quantity Ingredient
1 large roasting chicken
1 carrot, sliced
1 onion, sliced
1 bay leaf
1 teaspoon salt
6 black peppercorns
90g butter
6 mushrooms, halved or quartered
2 tablespoons plain flour
125ml cream
salt and freshly ground black pepper
375g puff pastry, thawed
egg yolk, beaten, to glaze

Method

  1. Put chicken in a large pan. Add carrot, onion, bay leaf, salt and peppercorns. Cover with hot water to top of thighs and bring to the boil, skimming occasionally. Simmer gently for 20 minutes. Allow chicken to cool in stock for about 1 hour, then remove to a dish. Joint chicken and remove all flesh from bones. Skin and cut into large chunky pieces.
  2. Place chicken meat in pie dish and cover with a little stock to keep flesh moist. Return bones to stock and boil for 10–15 minutes to reduce it. Strain and leave to cool. Measure 500 ml of stock and chill so that fat will rise to the surface and settle for easy removal. (The remaining stock can be used as a base for soups or sauces.)
  3. Melt 1 tablespoon butter in a small frying pan and fry mushrooms over high heat for a few minutes. Remove and add to chicken. Melt remaining butter in a saucepan and blend in flour. Add reserved 500 ml stock, stirring to make a smooth sauce. Stir in cream and season with salt and pepper. Spoon sauce over chicken and mushrooms and mix gently.
  4. If you have a pie funnel, place it in centre. Roll out pastry to size which fits pie dish. From remaining pastry, make strip long enough to go around top rim of pie dish. Moisten rim of dish and attach strip to it. Moisten strip and firmly press lid of pastry into place. Cut small leaves of pastry from trimmings and arrange on top. Brush top with beaten egg yolk.
  5. Bake in a preheated hot oven for 10 minutes, then reduce heat to moderate and bake for a further 20 minutes. Serve with green vegetables or salad.
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