Mary Berry’s classics

The queen of baking shares some of her favourite home-cooked recipes

CHICKEN POT PIE

Serves: 6 Prep: 20 mins Cook: 1 hour 20 mins

1kg (2lb) chicken 1.25 litres (2pt) 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 45g (1½oz) butter 45g (1½oz) plain flour, plus extra for dusting Salt and black pepper 125g (4oz) frozen peas 175g (6oz) shortcrust pastry Beaten egg yolk, for glazing 2 litre (3½pt) pie dish 1. Put the whole chicken, stock, onion, celery, and lemon zest into a large saucepan. Bring to a boil, cover, and simmer for 30 mins. 2. Add the carrots and potatoes, cover, and simmer for 20 mins 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. Discard the skin and bones. Dice the vegetables. 4. skim the fat from the cooking liquid, then bring 600ml (1pt) of the liquid to a boil. melt the butter in another pan, add the flour, and cook, stirring occasionally, for 1 min. stir in the hot stock, whisking until it comes to a boil and thickens. Add the lemon juice and season to taste. 5. stir the chicken, diced vegetables, and peas into the sauce. Leave to cool. 6. on a lightly floured work surface, roll out the pastry. Cut out the lid, then fill, cover, and decorate the pie. 7. Bake in a preheated oven at 190°C/375°F/Gas mark 5 for 30 mins or until the top is crisp and golden brown.

Per serving: 508 cals, 1.5g sugar, 21g fat (9g sat fat)