CHICKEN PIE

Chicken Pie image

Provided by Moira Hodgson

Time 1h40m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 3- to 4-pound chicken
1 onion, sliced
2 carrots, sliced
2 stalks celery, sliced (with leaves)
4 sprigs parsley
1 bay leaf
Herb bouquet
Coarse salt and freshly ground pepper to taste
10 small white onions, peeled
1/2 pound baby carrots, trimmed and left whole
3 tablespoons unsalted butter
4 tablespoons flour
1/2 cup heavy cream
4 ounces cooked tongue, sliced in strips
Short-crust pastry made with 6 ounces flour
1 egg, beaten

Steps:

Put the chicken in a large saucepan with the onion, carrots, celery, parsley, bay leaf and herb bouquet. Simmer in water to cover for 30 minutes, skimming off any foam. Season with salt and pepper and cook for a further 15 minutes. Cool and reserve the stock. Remove the meat from the bones.
Meanwhile, cook the onions and carrots in water to cover until barely tender. Drain and set aside.
Preheat oven to 400 degrees.
In a small saucepan, melt the butter and add the flour. Cook, stirring, for two minutes without browning. Add two cups chicken stock and bring to boil. Turn down heat and simmer until thick (about 10 minutes). Season to taste with salt and pepper.
Place the chicken pieces and strips of tongue in a deep pie dish. Halve the onions and carrots. Place a pie funnel in the center of the dish to prevent the pastry from sagging in the middle. pour in the sauce.
Roll out the pastry and cover the pie dish. Seal down the edges and decorate the center with pastry leaves. Make a few slits in the lid with a knife so that the steam can escape while the pie cooks. Brush the lid with beaten egg. Bake for 15 minutes, then turn down heat and bake for 15 to 20 minutes at 350 degrees.

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