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Deep Chicken Pie

Ingredients
  Boiling chicken 1
  Bacon rashers 3
  Parsley 1 Tablespoon, chopped
  Mixed herbs 1 Pinch
  Shortcrust pastry 12 Ounce
  Corn flour 1 Tablespoon, mixed with 2 tablespoons of water
  Water 2 Tablespoon
Directions

GETTING READY
1) wash the chicken and pat it dry.
2) Boil it for about 3 hours until tender.
3) Finely chop the bacon

MAKING
4) Remove flesh from the chicken bones and keep the chicken stock aside.
5) In a foil pie-dish, place the chicken flesh in layers, alternating with finely chopped bacon and parsley and a sprinkling of mixed herbs.
6) Make a gravy with the reserved chicken stock by cooking it with corn flour mixture to thicken.
7) Season lightly and cover with a gravy made from the chicken stock.
8) Let the pie cool and cover with pastry.
9) Bake at 450°F, 230°C, Gas Mark 8, for 45 minutes.
10) Let the pie cool completely.
11) Pack by putting foil dish into polythene bag.

SERVING
12) Reheat the pie, cut into pieces and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes

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