Chicken pie

Name: Chicken pie
Prep time: 45 min
Cook time: 1 h 35 min
Total time: 2 h 50 min
Yield: Serves 4–6
Ingredients: 1 egg, beaten; 250 ml (8 fl oz) chicken stock; 60 g (2 oz) unsalted butter; 250 g (8 oz) ready-made puff pastry; good pinch of chopped fresh herbs, such as parsley, tarragon or chervil; 100 g (3¼ oz) button mushrooms, quartered; 1 hard-boiled egg, roughly chopped; 60 ml (2 fl oz) white wine; 1 chicken, weighing 1.5 kg (3 lb); 8 slices pancetta, about 185 g (6 oz), rind removed; 1 onion, finely chopped

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
3 hr

Appears in

Chicken

By Le Cordon Bleu

Published 1997

About

Serve this delicious pie with simple boiled or creamed potatoes to mop up the chicken juices. Brussels sprouts or spinach would also be delicious accompaniments. Alternatively, for a crisper bite, serve with a mixed green side salad.

Ingredients

1 chicken, weighing 1.5 kg (3 lb)
8 slices

Main course
Pie

Method

Cut the chicken into eight pieces, following the method in the Chef’s techniques, and remove the bones and skin. Season with salt and pepper, then wrap each piece of chicken in a slice of pancetta and secure with cocktail sticks or string.
Heat half the butter in a frying pan over medium heat and lightly brown the chicken