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Creamy chicken pie
Fruit and vegetables
1
carrot
, peeled and cut in half
1
celery
stick, cut in half
1
shallot
, peeled and cut in half
1
garlic
bulb, cut in half
bunch fresh flatleaf
parsley
stalks, plus 2 tbsp finely chopped fresh flatleaf
parsley
bunch
spring onions
, finely chopped
Tins, packets and jars
100g/3½oz
plain flour
½ tbsp
Dijon mustard
1 tbsp
yeast extract
Cooking ingredients
400g/14oz
strong white flour
, plus extra for dusting
1½ tsp fine
salt
1 tsp
caster sugar
1
bay leaf
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
300g/10½oz unsalted
butter
, cold and cut into cubes
100g/3½oz unsalted
butter
100g/3½oz
crème fraîche
Meat, fish and poultry
1kg/2lb 4oz
chicken thighs
, bone in and skin removed
Other
130ml/4fl oz ice-cold water
1 free-range egg, beaten, for the
egg wash
wilted greens
Back to recipe
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