You really cannot beat a good Chicken Pie. Has to be one of my favourite types of pie. Here is what I think is the best Chicken Pie Recipe.

Ingredients

For the pastry

o 6 oz (170 g) of plain flour

o 4 oz (115 g) of lard or vegetable fat

o 2-3 tbsp of iced water

o pinch of salt

For the filling

o 12 oz (340 g) of cooked chicken cut into chunks or small pieces

o 12 fl oz (340 ml) of chicken stock

o 6 fl oz (170 ml) of whipping cream

o 3 fl oz (85 ml) of dry white wine

o 3 fl oz (85 ml) of medium sherry

o 3½ oz (100 g) of frozen peas

o 2 oz (55 g) of butter

o 3 diced carrots

o 1 diced parsnip

o 1 medium chopped onion

o 3 tbsp of plain flour

o 1 tbsp of freshly chopped parsley

o 1 tsp of dried thyme

o salt and pepper

To glaze

o 1 beaten egg

o 2 tbsp of milk

Method

1. First of all start off by making the pastry. In a large mixing bowl sift the flour and salt. Cut the fat into chunks and add to the flour. With a knife or pastry blender, cut the fat into smaller pieces to mix with the flour at the same time. Rub the small pieces of fat into the flour with your fingertips until the mixture resembles breadcrumbs. Sprinkle 1 tbsp of water at a time onto the flour and begin to gather the mixture together with the knife and finally with your hands until a soft ball of dough has formed. Wrap the dough in cling film and refrigerate for at least 30 minutes. (For more detailed instructions see our guide to shortcrust pastry).

2. Preheat the oven to a temperature of 400°F/200°C.

3. In a large saucepan, heat 1 oz (30 g) of the butter, add the onion, parsnip and carrots and fry gently until the vegetables have softened. Remove the vegetables and set aside.

4. Remove the pastry dough from the refrigerator and allow to warm up to room temperature.

5. In the same saucepan, melt the remainder of the butter, add the 3 tbsp of flour and stir constantly. Cook for 2 minutes and then add the chicken stock, sherry and the white wine.

6. Stir the liquids into the flour and butter mixture continuously and bring to the boil. A thick sauce will form. Once the sauce begins to bubble, boil for 1 minute further, stirring constantly.

7. Reduce the heat to a simmer and add the chicken pieces, peas, thyme and parsley and mix well. Carefully stir in the cream and season with salt and pepper.

8. Remove the sauce from the heat and stir in the carrots, onion and parsnip.

9. Roll out the pastry using the inverted pie dish as a guide.

10. Transfer the sauce mixture to a 3½ pint pie dish, spreading the mixture evenly over the base of the dish.

11. Cover the pie dish with the pastry (see our section on pastry techniques: covering a pie dish) and cut two slits in the top of the pastry lid to allow the steam to escape.

12. Seal the rim of the pastry to the dish by pressing the back of a fork down onto the pastry all the way around the edge. This will also make a nice decorative pattern.

13. With the remaining pastry cut out several shapes using a sharp knife and position them on top of the pastry cover.

14. Lightly beat the egg together with the milk and brush the mixture over the pastry cover.

15. Place the pie dish into the preheated oven and bake for 35 - 40 minutes or until the pastry is golden brown in colour.