Mary Berry’s pot pie recipe is filled with “tender hen”, and ideal for your entire household.
Mary Berry’s hen pot pie with ‘tender hen’ is ‘nice’ for all of the household (Picture: Getty)
Mary Berry has shared a plethora of recipes over time, together with in a number of cookbooks. Her Full Cookbook, first revealed in 1995 and up to date in 2012, is packed filled with candy and savoury recipes, all utilizing scrumptious components.
The recipe, from Mary Berry’s Full Cookbook, has an enormous variety of easy, scrumptious household recipes. The notes from the hen pot pie learn: “This recipe makes an amazing household dish, filled with tender hen and vibrant greens. You’ll be able to differ the greens in keeping with season and availability. The pie can be an amazing success at any time of the yr.” The recipe serves six folks, and also you’ll want a two-litre pie dish to cook dinner it in.
Elements:
1.5kg hen
1.25 litres of hen inventory
One onion, quartered
One celery stalk, thickly sliced
Pared zest and juice of 1 lemon
Two carrots
Two waxy potatoes, peeled and lower into quarters
45g butter
45g plain flour
Salt and black pepper
125g frozen peas
175g shortcrust pastry
Overwhelmed egg yolk for glazing
Methodology:
Put the hen, inventory, onion, celery, and lemon zest into a big saucepan, then boil, cowl, and simmer for half-hour.
Subsequent, add the carrots and potatoes, cowl and simmer for about 20 minutes or till the greens are cooked and the hen is simply tender.
Take away the greens from the liquid and put aside. Go away the hen to chill within the liquid.
You should use prepared made pastry (Picture: Getty)
Take away the meat from the hen and lower it into bite-sized items, discarding the pores and skin and bones. Cube the greens.
Skim the fats from the cooking liquid, then deliver 600ml to a boil. Soften the butter in one other pan, add the flour and cook dinner, stirring sometimes, for one minute.
Stir within the scorching inventory, whisking till it involves a boil and thickens. Add the lemon juice and season nicely with salt and pepper.
Stir within the hen, diced greens and peas into the sauce, then depart to chill.
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On a frivolously floured floor, roll out the pastry, then lower out the lid, fill, cowl and beautify the pie.
Bake in a preheated oven at 190°C/170°C Fan for half-hour or till the highest is crisp and golden brown. Serve instantly.
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