200 g (8 oz) shortcrust pastry
1 lb (450 g) cooked chicken
1/2 colander freshly picked parsley
salt and pepper
2/3 cup (150 ml) 1/4 pt chicken stock
milk to glaze
pinch of nutmeg
2/3 cup (150 ml) 1/4 pt thick cream
1 lb (450 g) cooked chicken
1/2 colander freshly picked parsley
salt and pepper
2/3 cup (150 ml) 1/4 pt chicken stock
milk to glaze
pinch of nutmeg
2/3 cup (150 ml) 1/4 pt thick cream
method
1. Wash and scald the parsley in a little boiling water. Drain it, chop roughly, and season with salt and pepper and nutmeg.
2. Arrange the chicken and parsley in a deep pie dish, with the stock.
3. Roll out a pastry lid and cover the dish, putting in a pie funnel. Glaze with milk.
4. Bake at 220°C, 425°F, mark 7 for 15 minutes, and then reduce the heat to 180°C, 350°F, mark 4 for a further 45 minutes.
5. If the pastry becomes too brown, cover with foil.
6. When the pie is done, pour the cream through the funnel. Shake to mix in the cream.
2. Arrange the chicken and parsley in a deep pie dish, with the stock.
3. Roll out a pastry lid and cover the dish, putting in a pie funnel. Glaze with milk.
4. Bake at 220°C, 425°F, mark 7 for 15 minutes, and then reduce the heat to 180°C, 350°F, mark 4 for a further 45 minutes.
5. If the pastry becomes too brown, cover with foil.
6. When the pie is done, pour the cream through the funnel. Shake to mix in the cream.
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