150 - 200 g (6 - 8 oz) shortcrust pastry
150 - 200 g (6 - 8 oz) cooked chicken
300 g (12 oz) potatoes, sliced very thinly
salt and pepper
1 2/3 cup (200 g) 7 oz apples peeled, cored and sliced
1 1/4 cup (300 ml) 1/2 pint chicken stock
150 - 200 g (6 - 8 oz) cooked chicken
300 g (12 oz) potatoes, sliced very thinly
salt and pepper
1 2/3 cup (200 g) 7 oz apples peeled, cored and sliced
1 1/4 cup (300 ml) 1/2 pint chicken stock
method
1. Arrange the chicken, potatoes and apples in layers in a deep, buttered pie dish.
2. Season and pour over the stock.
3. Roll out the pastry and cut a strip to fit around the pie dish. Affix the lid to this.
4. Glaze and bake at 180°C, 350°F, mark 4 for 1 hour.
2. Season and pour over the stock.
3. Roll out the pastry and cut a strip to fit around the pie dish. Affix the lid to this.
4. Glaze and bake at 180°C, 350°F, mark 4 for 1 hour.
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