Chicken and Steak 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 West Country recipe from a nineteenth-century collection.


  • 1 lb. (½ k.) short pastry
  • 1 roasting chicken, about 3½<


Joint the chicken (or buy chicken joints) and fry in the butter, browning them on both sides. Cut the steak into small pieces, removing all fat, skin and gristle. Dust with seasoned flour and brown these also. Put the chicken and steak into a stewpan; just cover with cold water, add salt and pepper, simmer until quite tender, about 1 hour.

Thicken the stock with