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HomeFOODChicken pie: traditional and tasty recipe

Chicken pie: traditional and tasty recipe

  • Place the chicken in a large pan. Squeeze the onion with cloves and add it to the pan with the carrots, bay leaves, stock cube and peppers. Cover with cold water and bring to a boil, then reduce the heat and simmer until the chicken is cooked through. This will take around 45 minutes to 4/11 hours depending on the size of the chicken.

  • Meanwhile, make the dough. Sift the flour and salt together in a large bowl. Mince the cold butter and vegetable shortening and rub them into the flour until the mixture resembles fine crumbs. Mix just enough cold water to form a stiff dough. Turn this out onto a lightly floured surface and gently knead to form a smooth ball of dough. Wrap in cling film or place in a plastic bag and cool for at least 30 minutes.

  • When the chicken is cooked, remove the pan from the heat. Remove the chicken and place it on a plate. Return the pan to the heat and reduce the cooking liquid to about 250ml/9fl oz. Strain the reduced liquid into a pitcher and let it cool, then drain the fat and discard it.

  • When the chicken is cool enough to handle, cut the meat into pieces and discard the skin and bones.

  • For the sauce, remove the cloves from the onion. Place the onion in a food processor with the stock reserved. Mix until smooth, then add the milk and set aside.

  • Melt the butter in a pan and stir in the flour. Gradually add broth and milk, then bring to a boil, stirring continuously. Reduce the heat and simmer for 4-5 minutes to cook the flour flavor. Season, to taste, with salt and freshly ground black pepper, then fold the meat gently into the sauce. Reserve the mixture to cool.

  • Preheat oven to 220C/210C Fan/Gas 7. Roll two thirds of the dough and use it to line a 20-25cm/8-10in pie plate and add the cooled chicken mixture.

  • Pass the remaining dough to make a lid for the pie, brush the edge with beaten egg and press the edges together to seal.

  • Decorate the top of the pie with sheets made from pastry ornaments and brush everything with beaten egg. Punch a hole in the top of the pie to allow steam to escape, then bake in the preheated oven for about 45 minutes, or until the crust is golden brown.

  • To freeze, let the sauce cool completely before adding the chicken, peppers, and mushrooms (You won’t need to reheat the chicken before freezing, either). Place the stuffed pie on an oven-safe plate or a foil tin. Roll up the dough, place on top of the pie and freeze before baking.
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