Country Chicken Bake

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8 oz. mashed potato
  • 6 oz. plain flour
  • 2 oz butter
  • 2 oz lard
  • 8 oz leeks
  • 8 oz. cooked chicken
  • 3 eggs
  • ¼ pint milk


    Sieve the flour, rub in the fats, add the mashed potato and mix to a fairly stiff dough. Roll out half this pastry and line a shallow dish. Roll out the remaining pastry, cut out rounds about one and three-quarter inches diameter, and place them overlapping round the top edge of the dish. Prick the base and leave in a cool place for about thirty minutes. Wash the leeks and cut into thin slices, and cook in boiling salted water for ten minutes, then drain. Slice the chicken and place in the pie shell. Add the leeks, reserving some to decorate.

    Whisk together the eggs and milk, season and pour into the pastry shell. Arrange leek slices on top. Brush the pastry with a little egg and milk. Bake at 350°F, 180°C, gas mark 4 for 35-40 minutes until set. Serve with vegetables or a salad.