Chicken Pie

Preparation info

  • Serves

    6 or 7

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

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.


  • 1 chicken, about lb. ( k.)
  • salt and pepper


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