Ingredients
- 3 OXO Chicken Cubes
- 8 drumsticks, skins removed
- 1 medium onion, peeled and chopped
- 2 medium carrots, peeled and chopped
- 500ml water
- 70g frozen peas
- 2 tbsp cornflour
- worcester sauce
- ground black pepper
- 1 sheet pre-rolled shortcrust pastry
- 1 egg, whisked up for brushing pastry
Details
servings 6
Level of difficulty Average
Preparation time 15mins
Cooking time 90mins
Cost Average budget
Preparation
Step 1
Preheat the oven to 170°C.
Step 2
Place the drumsticks in a pan with the carrots, onions and water. Bring to the boil and crumble in the OXO cubes.
Step 3
Reduce to a low simmer and cook for 50-60 minutes.
Step 4
Remove the drumsticks and allow to cool. Once they are cool enough to handle,
strip the meat from the drumsticks, leaving it in large chunks and discard the bones.
Step 5
Add a dash of worcester sauce and lots of ground pepper to the remaining stock. Mix the cornflour with 2 tbsp of cold water and mix into a paste.
Step 6
Add to the stock and bring to the boil. Once it has thickened, return to a low simmer and add the peas and the chicken.
Step 7
Bring to the boil, remove from the heat and allow to cool a little. Spread the mixture evenly into a large dish.
Step 8
Cut the pastry so that it can cover the top of the pie with plenty of overlap.
Step 9
Brush the pastry with the egg and place on top of the pie, pressing down the edges.
Step 10
Place into the oven for 20-25 minutes until the pastry is golden brown and everything is cooked through and piping hot.
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Chef Tips and Tricks
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