zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Raised Chicken Pie with Apple and Stem Ginger Chutney

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Raised Chicken Pie with Apple and Stem Ginger Chutney

    "After my wedding last year," writes Anne Redwood by email, "my family went to Winchester's Wykeham Arms for lunch. It's long been a joke among us that my nuptials would be celebrated with a pie and pint and that was just what I had: a chicken and thyme pie with a wonderful apple chutney. I would love the recipes for both." Head chef Alex Jones kindly obliged.

    • Preparation time: 60 minutes
    • Cooking time: 2½ hours for pie, 1½ hours for chutney, plus cooling
    • Total time: 5 hours, plus cooling 5 minutes

    Serves: 12 - 16

    Ingredients

    • Chutney
    • ½ x 440g jar stem ginger, sliced
    • 3 onions, chopped
    • 5 cooking apples, peeled, cored and chopped
    • 5 cloves garlic, chopped
    • 300ml white wine vinegar
    • 500g dark brown sugar
    • Filling
    • 900g sausagemeat
    • 1 bunch salad onions, chopped
    • 75g sundried tomatoes, chopped
    • ½ bunch fresh basil, chopped
    • ½ bunch fresh thyme, chopped
    • 1kg skinless chicken breast, diced
    • Pastry
    • 350g plain flour
    • Salt and freshly ground pepper
    • 200g cold butter, cubed
    • 3 medium eggs

    Method

    1. Put all the chutney ingredients in a heavy pan, bring to a simmer and cook gently, stirring often, for about 1½ hours until thick. Cool, then pot in 4 x 454g sterilised jars.
    2. Meanwhile, make the pastry: Season the flour then rub in the butter until the mix resembles crumbs. Add 2 eggs and 50ml cold water and mix to a smooth dough. Chill for 1 hour. Preheat the oven to 170ºC, gas mark 3.
    3. Roll out 2/3 of the pastry and line a greased deep, 20cm springform tin. Roll out the remaining pasty for a lid.
    4. Mix the sausagemeat, onions, tomatoes and herbs. Season. Pack half the mix into the pastry. Add half the chicken, season, then the remaining sausagemeat, then the rest of the chicken. Beat the remaining egg and use to brush the pastry edge. Put on the pastry lid, seal the edges and trim. Brush with more egg, cut a slash in the lid. Put on a baking tray and cook for 2½ hours. Use a meat thermometer to check the middle of the pie has reached 65ºC. Cool completely. The pie is best when made a day ahead.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars