No Ordinary Chicken Pie

No Ordinary Chicken Pie

  • 1 chicken (1.8 kg / 4 lb)
  • 100g (4 oz) mushrooms, washed and sliced
  • 100g (4 oz) liver pâté
  • 3 egg yolks
  • 80g (3 oz) butter
  • 2 tbsp plain flour
  • 3 cloves
  • pinch thyme
  • 2 bay leaves
  • 225g (8 oz) flaky pastry
  • 3 tbsp sherry
  1. Put the chicken in a saucepan with sufficient water to cover it, add herbs and seasoning then simmer for 30-50 minutes or until flesh comes easily off the bone. Remove from the heat. While chicken is cooling sauté mushroom in half the butter. Strain the stock from the chicken pot into a jug. Bone chicken and remove the skin, cutting the flesh into small pieces and placing in a pie dish.
  2. Make sauce by heating 750ml (1 ½ pint) stock with the rest of the butter, mixing in the flour. Bring to the boil then remove from heat and stir in sherry. Tip a little of the stock onto the egg yolks in a bowl and mix thoroughly. When the stock has cooled a little stir in the egg yolks together with the mushrooms and pâté. Add seasoning and pour over chicken. Allow to chill overnight in fridge.
  3. Next day cover with pastry and bake in the oven at 180C/350F/Gas Mark 4 for about 30 minutes, until the pastry is nicely brown on top.

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