Save to your scrapbook
Tamasin's chicken and vegetable pie
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This is the ultimate savoury pie, worth serenading for its homeliness and hidden depths – its golden crust, jewels of veg and chicken, and creamy sauce. I often start from scratch by gently poaching a chicken first with stock veg and herbs. Or you can use leftover roast chicken.
A raw 1.5kg bird will yield about 600-700g boneless, skinless cooked meat.
Typical values per serving:
This recipe was first published in Thu Oct 01 01:00:00 BST 2009.