Main Meal Recipes > Chicken Pie
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)
- 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.
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Comment Script
How to make chicken pie:
A really good stand by dish and a nice change from plain roast chicken.
Ingredients
enough shortcrust pastry to cover chosen pie dish3 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)
Method
- 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.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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