Name: Chicken pie
Yield: To Serve Six
Cuisine: United Kingdom
Ingredients: 150 ml (¼ pint) double cream; 1 onion; 1 egg, beaten with a dessertspoon of water, for glazing; 15 g (½ oz) butter, 15 g (½ oz) flour worked together; ½ teaspoon celery seed; bunch of parsley; 4 hard-boiled eggs; 1 small chicken weighing 1.5 kg (3 lb); salt and pepper; 2 sticks of celery; 250 g (9 oz) shortcrust pastry

Preparation info

To Serve
Six

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

A creamy rich pie beneath a short golden crust

Ingredients

1 small chicken weighing 1.5 kg (3 lb)
2 sticks

Method

Put the celery, celery seed, onion, and parsley into 2.3 litres (4 pints) of water. Bring to the boil and simmer for 20 minutes. Put in the untrussed chicken, cover the pan and boil until tender, skimming from time to time. After about 50 minutes, when the meat comes away cleanly from the bones, allow the chicken to cool a little and strip off all the meat.

Fill a pie dish with the chic