Chicken Pie
Makes / serves: 4–6 portions
Your method, with draft quantities
Method
- Poach chicken gently in stock until cooked through; shred and reserve stock.
- Fry bacon, then soften finely diced onion, celery and carrot in butter.
- Add garlic and thyme for 1 minute, flour for 2 minutes, then stock gradually.
- Simmer to a thick sauce; add chicken, parsley, mustard and Worcestershire.
- Cool filling.
- Line a buttered 23cm pie dish with two-thirds of pastry, fill, top with remaining pastry, seal and vent.
- Egg-wash; bake on a preheated metal tray at 180°C fan for 45–55 minutes until pastry cooked and filling piping hot.
Recipe details
Pastry and assembly are new draft additions around Fraser’s filling.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Chicken Stock
About 1.2–1.5 litres. Use the amount specified in the main recipe.
- 1 roast chicken carcass.
- 1 carrot.
- 2 celery sticks.
- 1 onion.
- 2 garlic cloves.
- 1 bay leaf.
- 1 tsp peppercorns.
- about 2 litres water.
- up to 1 tsp salt, optional.
- Put ingredients in a pot with enough water to cover.
- Bring just to simmer, skim, then keep at a very gentle simmer for 3 hours.
- Strain without forcing solids, taste before salting.
- Cool quickly in smaller containers, refrigerate and use within 48 hours or freeze.