Victorian Chicken Pie Recipe

Victorian Chicken Pie picture


Main IngredientInterest Group


 Butter2 Ounce (50 Gram)
 Mushrooms2 Ounce, sliced (50 Gram)
 Green pepper1 , cored, seeded and sliced
 Plain flour2 Ounce (50 Gram)
 Soured cream5 Fluid Ounce (142 Milliliter)
 Chicken stock1⁄4 Pint (150 Milliliter)
 Sherry2 Tablespoon
 Chili powder1⁄2 Teaspoon
 Cooked chicken2 Pound, cubed (1 Kilogram)
 Frozen puff pastry7 1⁄2 Ounce, thawed (1 Packet, 215 Gram)
 Beaten egg1⁄2 Cup (8 tbs) (To Glaze)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 4351 Calories from Fat 2552

% Daily Value*

Total Fat 285 g438.8%

Saturated Fat 102.9 g514.5%

Trans Fat 0 g

Cholesterol 1417.5 mg

Sodium 2225.3 mg92.7%

Total Carbohydrates 166 g55.4%

Dietary Fiber 8.6 g34.2%

Sugars 14.4 g

Protein 268 g535.6%

Vitamin A 109.6% Vitamin C 208.3%

Calcium 41.2% Iron 111.3%

*Based on a 2000 Calorie diet


Melt the butter in a saucepan, add the mushrooms and green pepper and fry gently until soft.
Stir in the flour, then gradually add the soured cream, stock, sherry and chilli powder, stirring constantly.
Bring to the boil, stirring, then fold in the chicken.
Season to taste with salt and pepper and transfer to a 1.5 litre (2 1/2 pint) pie dish.
Roll out the pastry thinly to 5 cm (2 inches) larger than the dish.
Cut off a narrow strip all round and use to cover the dampened rim of the dish; brush with water.
Cover the dish with the lid, sealing the edges well.
Trim and flute the edges, make a hole in the centre and decorate with leaves cut from trimmings.
Brush with beaten egg and bake in a preheated moderately hot oven, 200°C (400°F), Gas Mark 6, for 25 to 30 minutes, until golden brown.
Serve hot.