Economical Chicken Pie
|Shortcrust pastry||8 Ounce|
|Condensed cream of chicken soup/1/2 pint thick chicken stock||1 Can (10 oz)|
|Cooked chicken||4 Ounce|
|Lemon juice||1 Teaspoon|
|Hard boiled egg||1|
Line an 8 inch flan ring or sandwich tin with 2/3 of the pastry.
Mix the cream of chicken soup with cooked chicken, seasoning and lemon juice.
Spread the mixture in pastry case.
Arrange sliced hard boiled egg on top.
Cover with remaining pastry, seal edges and flute.
Brush with milk and bake in a moderately hot oven (400° F.€”Gas Mark 5) for 30-35 minutes.