Chicken and Potato Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • sift together the flour and salt into a bowl.
  • Rub in the butter until the mixture resembles breadcrumbs.
  • Gradually stir in enough of the cold water to make a pliable dough.
  • Knead lightly, cover with plastic wrap and refrigerate for 1 hour.
  • Meanwhile, to make filling, bring the stock to a boil in a saucepan, reduce heat and add the chicken and potatoes and simmer for 30 minutes.
  • Remove from the heat, cool for 25 minutes, then drain off the liquid and transfer the chicken and potatoes to a bowl.
  • Stir in the remaining ingredients.
  • Preheat oven to 375*F.
  • Grease a 9 inch pie tin.
  • Remove the dough from the fridge and on a floured work surface, roll out half the pastry to a thickness of 1/4 inch and use to line the tin.
  • Spoon in the filling.
  • Roll out the remaining pastry and use to make a lid.
  • Brush the edge of the bottom crust with water and cover with the lid, trimming the edges.
  • Cut two slits in the top to vent.
  • Add decorative shapes made from the dough trimmings if you wish.
  • Brush with milk and bake for 45 minutes.
  • Serve with a selection of freshly cooked vegetables.
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