Serves 4; Preparation time 01:05:00

225 g cooked chicken

225g. cooked chicken 225g. cooked boiled bacon 25g. butter 55g. mushrooms, sliced 25g. flour 1/8 litre water 0.5 chicken stock cube 1/8 litre milk 2 tablespoons cooked peas For the pastry: 225g. plain flour + level teaspoon salt 55g. butter 55g. lard a little milk Cut the chicken and bacon in chunks of about 3/4 inch. Melt butter in a pan, add mushrooms and cook gently for 2 minutes. Stir in flour and cook for another minute. Slowly blend in water, crumbled stock cube and milk, stirring until smooth. Bring the sauce to boiling point and stir until it thickens. Turn into a bowl. Add peas, chicken and bacon, leave to cool. Make short crust pastry and divide in two. Roll each piece into a 9-inch circle. Lift one of these on to an 8-inch ovenproof plate and spread meat mixture in centre. Moisten edge of pastry with water, place second circle on top of first and gently press the edges of both circles to seal together. Trim edges and press with a fork. Decorate with a plait made from pastry trimmings. Brush pie with milk, make two slits in the top and bake in a very hot 240 C oven for 25 minutes, then in a moderately hot 195 C oven for 15 minutes.
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Entered	2020-12-23

Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19