Deep Chicken Pie Recipe
Ingredients
| Chicken | 1 | |
| Bacon rashers | 3 | |
| Parsley | 1 Tablespoon, chopped | |
| Mixed herbs - a pinch | ||
| Short crust pastry - 12 oz | ||
| Corn flour - 1 tablespoon, mixed with 2 tablespoons of water | ||
| Salt | To Taste | |
| Pepper | To Taste | |
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.
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.
Chef
