Description Edit


Ingredients Edit

Directions Edit

1. Pre-heat oven to 180C / 350F / Gas 4.

2.Heat the butter and oil in a frying pan, add the Onion, cover and cook over a low heat, until softened but not browned. Transfer to a 1.1 litre (2 pint) pie dish.

3. Add the Chicken and cook until evenly browned. Arrange on top of the Onion in a single layer. Stir the parsley, spring onions and milk into the pan and bring gently to the boil.

Simmer for 2–3 minutes, then pour over the Chicken. 4.Cover with foil. Bake for 30 minutes, until the Chicken is tender. Remove from the oven and leave to cool.

5.Meanwhile, roll out the pastry on a lightly floured surface until 2.5 cm (1 inch) larger all round than the pie dish. Leave the pastry to relax while filling is cooling.

6.Cut off a strip from all round the edge of the pastry. Place the strip on the rim of the pie dish, moisten with a little water, then place the pastry lid on top. Crimp the edges, make a small hole in the top.

7.Pre-heat oven to 220C / 425F / Gas 7.

8.Beat the soured cream and eggs together, then brush the top of the pie with a little of the mixture. Bake for 15–20 minutes, until a light golden brown. Reduce the temperature to 180C / 350F / Gas 4.

9.Pour in the soured cream mixture into the pie through the hole. Shake the dish to distribute the cream mixture. return the pie to the oven for 15 minutes. Remove from the oven and allow to stand in a warm place for 5–10 minutes before serving or leave to cool completely and serve cold.

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See also Edit

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