Chicken and Mushroom Pie
|Chicken and giblets||3 Pound|
|Onion||1 Small, quartered|
|Butter||1 Ounce (25 Gram)|
|Leeks||2 , thinly sliced|
|Button mushrooms||4 Ounce, sliced (125 Gram)|
|Plain flour||1 Teaspoon|
|Full fat soft cheese||4 Ounce (125 Gram)|
|Chopped parsley||2 Tablespoon|
|Potatoes||1 Pound, cut into chunks (500 Gram)|
|Carrots||8 Ounce, sliced (250 Gram)|
|Egg||1 , beaten|
|Ground nutmeg||1 Pinch|
Put the chicken and giblets into a large saucepan with the bouquet garni, onion, black peppercorns and a little salt.
Cover with water, bring to the boil, and skim any fat from the surface.
Cover the pan and simmer for about 1 hour or until the chicken is cooked.
Remove the chicken and set aside.
When it is cool enough to handle, cut the meat from the bones, place it in an ovenproof dish and set aside.
Melt the butter in a small pan and fry the leeks and mushrooms over a moderate heat for 3 minutes, stirring.
Stir in the flour, then the soft cheese and chopped parsley.
Simmer for 3 minutes, then spread the vegetables over the pieces of chicken.
Cook the potatoes and carrots separately in large saucepans of lightly salted boiling water for about 20 minutes or until tender.
Drain well then mash them together, using a potato masher or fork, and beat in the butter and egg.
Season to taste with nutmeg, salt and pepper.
Spread the potato and carrot topping evenly over the chicken and vegetables, then fork it up into peaks.
Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 20-25 minutes or until the topping is browned.