This pie has no pastry base, and a flaky pastry crust. You can make it deep or shallow, depending on how high you want the pastry to filling ratio to be. If you prefer a bottom crust, I would suggest shortcrust, precooked before the filling is added. There is no need for gravy, but go ahead if you like it.
Tag: chicken
Cup a soup
My sister's cooker went off the other day . She went out and for the first time ever bought one of those soup packets that you can rehydrate with boiling water. I waited until I knew she had proper food again before pot roasting a chicken - just couldn't have eaten it eat it knowing she only had a soup packet. But a whole chicken poses problems for someone living alone. After the first night, and sandwiches, what to do? I made soup.
Chicken soup
When the vegetables have started to cook, put the chicken back in and cover with boiling water. When the soup comes to the boil turn down to a simmer, cover and leave for 1-2 hours, stirring occasionally. If using barley, at least 2 hours. Then turn off the heat, take out the chicken, mash the vegetables somewhat, remove the meat from the bones and return the meat to the soup. Throw in a handful of green beans and simmer until they are tender. Skim off any undesirable flotsam/grease. Check the seasoning and it's ready to go.
Chicken fajitas
Cooking for one outdoors can be satisfying. There is enough space on the grill, no rush and lovely as it always is to have guests I don't have to keep stopping to attend to something else. The kitchen does get quite messy though - perhaps BBQ for two is ideal, with one person devoting themselves …
Chicken and Bean Stew with Peppers, John
This recipe was by way of a maiden voyage for the beautiful flame coloured cast iron casserole dish bought for my birthday this year. I did have a ceramic one before but it cracked after only about three outings and I now use it to house my collection of unusual stones and bricks sculpted by …
Mrs McCulloch’s baked chicken with sea salt – Mary
42 years ago at our wedding one of my uncles gave a speech, during the course of which, as a resident of Golders Green, he presented my husband with a copy of what must have been one of the early versions of a community recipe book, The Hampstead Cookery Book. There, along with Dame Peggy Ashcroft’s Boo-Loo-Gai and Miss Judi Dench’s Carrot and Orange soup (chilled) was his contribution
Cooking for one 