set aside. Leave the chicken to cool in the liquid.
Remove the meat from the chicken, and cut into bite-sized pieces, discarding the skin and bones. Dice the vegetables.
Skim the fat from the cooking liquid, then bring 600 ml (1 pint) of the liquid to a boil. Melt the butter in another pan, add the flour, and cook, stirring occasionally, for 1 minute. Stir in the hot stock, whisking until it comes to a boil and thickens. Add the lemon juice and season with salt and pepper.
Stir the chicken, diced vegetables, and peas into the sauce, then leave to cool.
On a lightly floured work surface, roll out the pastry and cut out the lid, then fill, cover, and decorate the pie.
Bake in a preheated oven at 190°C (170°C fan, Gas 5) for 30 minutes or until the top is crisp and golden brown. Serve hot. F YOU are missing national treasure Mary Berry on this year’s Great British Bake Off, you might like to whip up some of her signature bakes instead.
The 82-year-old has just published her biggest ever cookbook containing more than 650 recipes.
Mary Berry’s Complete Cookbook is an update of her million-selling recipe book, with stunning photography.
It offers endless inspiration from classics like Beef Wellington and Bakewell Tart to simple family suppers like three cheese macaroni, plus plenty of delicious cakes and bakes from Best Ever Brownies to pink almond macarons.
Mary says the book has been updated to reflect our changing lifestyles: “We lead busier lives, fulfilling greater dreams. We entertain less formally than in the past, but so much more comfortably, often in the warmth of a cosy kitchen where guests can chat with the cook and enjoy the fun of preparing a meal together.
“Travel has broadened our horizons, and given us a taste for different foods.”
Each page is packed with Mary’s easy to follow instructions as well as calorie counts alongside each recipe.
Marys adds: “Now, we know what it means to eat well in the modern sense, downplaying butter and sugar and rich sauces, preparing healthier meals using natural ingredients, and letting their flavour and freshness shine through.”
Here are three great recipes to try at home.