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Chicken Pie

by North Ayrshire Council

Makes 20 portions

 

Ingredients

  • 1.2kg Organic or free range chicken
  • 85g Butter 
  • 85g Plain flour
  • 500ml Semi-skimmed milk
  • 500ml Water
  • 15g Chicken bouillon 

Pastry

  • 250 Plain flour
  • 200 Wholemeal flour
  • 250g Butter
  • pinch Salt

Method

  1. Disolve boullion in hot water to make stock, gently poach the fresh chicken in the stock, retain the cooking liquid for the sauce.
  2. Melt butter and add flour, cook until a sandy texture, gradually add warm milk and the reserved cooking liquid to form a sauce.
  3. Add the gently poached chicken, taste then adjust seasoning if required.
  4. Rub butter into flour and salt, a small amount of cold water may be added to bind pastry.
  5. Roll pastry and place on top of pie, glaze with egg wash, bake in moderate oven for 35 – 40 mins. 

Tips and variations

Try adding leeks or parsley to this dish for extra colour, flavour an nutrition. 

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