Chicken Parsley Pie

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 chicken
  • 1-pint basin full of washed parsley
  • 1 pint milk
  • Stock made from chicken giblets
  • 8 oz shortcrust or puff pastry
  • ¼ pint double cream
  • Salt and pepper


    Joint the chicken and place the pieces in a pie dish. Scald the parsley in milk. Season and add to the chicken with the stock. Cover with pastry, leaving an air hole in the middle and bake for one and a half hours, starting at 425°F, 220°C, gas mark 7 but reducing to 350°F, 180°C, gas mark 4 when the pastry has risen. Cover the pastry with foil if it begins to get too brown. When baked, pour the cream through the air hole and shake gently to mix with the other liquid inside the pie.