SLICE OF THE PIE

CHICKEN POT PIE (SERVES 6)

THIS recipe makes a great family dish, packed with tender chicken and colourful vegetables. You can vary the veg according to season and availability. The pie will be a great success any time of the year.

INGREDIENTS

(508 calories per serving) 1 kg (2 lb) chicken 1.25 litres (2 pints) chicken stock 1 onion, quartered 1 celery stalk, thickly sliced Pared zest and juice of 1 lemon 2 carrots 2 waxy potatoes, peeled and cut into quarters 45 g (1½ oz) butter 45 g (1½ oz) plain flour, plus extra for dusting Salt and black pepper 125 g (4 oz) frozen peas 175 g (6 oz) shortcrust pastry Beaten egg yolk, for glazing

REQUIRED EQUIPMENT

2 litre (3 ½ pint) pie dish

METHOD

1. Put the chicken, stock, onion, celery, and lemon zest into a large saucepan. Bring to a boil, cover, and simmer for 30 minutes.

2. Add the carrots and potatoes, cover, and simmer for about 20 minutes or until the vegetables are cooked and the chicken is just tender. Remove the vegetables from the liquid and set aside. Leave the chicken to cool in the liquid.

3. Remove the meat from the chicken, and cut into bite-sized pieces, discarding the skin and bones. Dice the vegetables.

4. 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.

5. Stir the chicken, diced vegetables, and peas into the sauce, then leave to cool.

6. On a lightly floured work surface, roll out the pastry and cut out the lid, then fill, cover, and decorate the pie.

7. 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.