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Chicken Pie (Boiling Chicken)

Preparation time 25 minutes,
Cooking time 2 hours 50 minutes,
Oven temperature 190°C, 375°F, gas 5,
Calories 675 per portion

ingredients

serves 4
1 small boiling chicken
2 onions
salt and pepper
225 g (8 oz) mushrooms
25 g (1 oz) butter
298 g (10 1/2 oz) can condensed mushroom soup
1 tablespoon lemon juice
1/2 teaspoon tarragon
368 g (13 oz) packet frozen puff pastry, defrosted
beaten egg to glaze

method

2. Chop the remaining onion and slice the mushrooms. Cook the vegetables in the butter for a few minutes.

3. Dice the chicken meat. Mix together the filling ingredients with 150 ml (1/4 pint) of the reserved stock and season to taste. Pour into an oval pie dish.

4. Roll out the pastry to 5 mm (1/4 in) thick. Dampen the rim of the pie dish and cover with a strip of pastry.

5. Brush the strip with water and cover with the remaining pastry to make a lid. Press the edges together, knock up and flute.

6. Brush with beaten egg and decorate with any pastry trimmings made into leaves. Glaze the decorations and bake in a moderately hot oven for 35 - 40 minutes. Serve with courgettes or a vegetable of your choice.

Cook's Tip
Knock up the edges of pies to seal the join. Press the edge of the pastry outwards with the side of your index finger, while knocking it inwards with the blunt edge of a round-bladed knife at a slight angle.

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