SERVES 6
Ingredients
2lb (1kg) chicken
5¼ cups chicken stock
1 onion, quartered
1 celery stalk, thickly sliced
peeled zest and juice of 1
lemon
2 carrots
2 waxy potatoes, peeled and
cut into quarters
3 tbsp butter
â…“ cup all-purpose flour, plus
extra for dusting
salt and black pepper
4oz (125g) frozen peas
6oz (175g) pie dough
beaten egg yolk for glazing
Special equipment
1-quart (1-liter) pie dish
508 CALS PER SERVING
1 Put the chicken, stock, onion, celery, and
lemon zest into a large saucepan. Bring to a boil,
cover, and simmer for 30 minutes.
2 Add the carrots and potatoes, cover, and
simmer for about 20 minutes or until the
vegetables are cooked and the chicken is just
tender. Remove the vegetables from the liquid
and set aside. Let the chicken cool in the liquid.
3 Remove the meat from the chicken and cut
into bite-sized pieces, discarding the skin and
bones. Dice the vegetables.
4 Skim the fat from the cooking liquid, then
bring 2½ cups to a boil. Melt the butter in
another pan, add the flour, and cook, stirring
occasionally, for 1 minute. Stir in the hot stock,
whisking until it comes to a boil and thickens.
Add the lemon juice and season with salt and
pepper.
5 Stir the chicken, diced vegetables, and peas
into the sauce, then let cool. Preheat the oven to
375°F (190°C).
6 On a lightly floured work surface, roll out the
dough. Invert the pie dish onto the dough and use
