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Chicken Pie
Preparation info
Serves
6 or 7
Difficulty
Medium
Appears in
The Cookery of England
Published 1975
This is a recipe from a Somersetshire manor house and goes back to the eighteenth century and probably earlier. It is sometimes made there with double quantities in a very large dish or in two dishes for a luncheon party.
Ingredients
1 3½ lb. 1¾ k. - salt and pepper
Method
Cut the chicken into 8 or 10 small joints, or buy joints of roasting chicken and divide the larger ones. Season these with salt and pepper. Cut the hard-boiled eggs in quarters. Slice the mushrooms, and peel and slice the onion. Chop the bacon and the parsley. Roll out the pastry and lay a thin strip round the edge of the pie dish. Fill the dish with layers of the prepared ingredients, then pou