Main Meal Recipes > Chicken Pie

How to make chicken pie:
A really good stand by dish and a nice change from plain roast chicken.


enough shortcrust pastry to cover chosen pie dish
3 chicken joints boned
1 onion peeled and sliced
1 carrot peeled and sliced
6 peppercorns
1 bouquet garni
2 tablespoons dry vermouth
1 cup button mushrooms, wiped and sliced
salt and black pepper
2 tablespoons butter
1 heaped tablespoon plain flour
chicken stock (as needed)
(see measure conversions for more information)


- Put the chicken and vegetables into a suitable ovenproof dish.
- Pour the vermouth over the meat and season well.
- Put the bouquet garni in with the chicken.
- Cover the dish tightly with a piece of foil. Bake at 180 degrees C. (see temperature conversions) for 1 hour.
- Remove the chicken, discard skin and cut meat into bite size pieces.
- Be very careful that all bones have been removed.
- Return meat to the pie dish.
- Pour off half pint of the liquid from the chicken and vegetables and use to make a white sauce with the flour and butter (if there is not enough, make up the amount with extra stock).
- Pour this over the meat and vegetables.
- Check seasoning and adjust if necessary.
- Roll out the pastry and cover the top of the pie dish with it.
- Make a hole with a sharp knife in the top and bake at 200 degrees C. for about 20 minutes.
- Cover the pie with some foil and cook for a further 10 minutes.
- Serve hot or cold.