When I showed my friend Michelle  The Simple Things magazine, I knew she wouldn’t be able to resist it.  So, when she texted so say she’d made the Chicken Pot Pie “…and it was delicious…”, I was determined to give it a go.

The only problem is,  if I served this to Mr T I was sure we’d have the “pie lie” discussion (a “pie lie” is  a perfectly acceptable thing – often served in pubs – it’s casserole with a disc of puff pastry on top . Often delicious but for an old fashioned Northerner like Mr T, there has to be a crisp pastry base or he feels cheated).

So, here’s my version. Just the same filling as The Simple Things version but served as a plate pie, with fluffy baked potatoes and fresh veg.

It was delicious and we’ll have it again.

Chicken Plate Pie

For the pastry

125g butter and 75 g lard

250g plain flour

pinch of salt

cold water to bind

Yes, I know lard isn’t fashionable, but it does make the best, crispest, tastiest pastry and it is worth the effort

For the filling

You’ll to dash out and buy the mag for that bit!

Method

Make the pastry, by hand or in a food processor. What do you mean you don’t know how to make pastry? It’s the easiest thing in the world. Find a video on youtube,  check out Delia, or better still get a friend to show you! Roll half the pastry out on a floured board and place on a floured plate. Place a dish on top and cut around the dish to form the pastry base. Top with the filling. Roll out the rest of the pastry, cut to size and top the pie. make a couple of slits to let out the steam and brush with beaten egg  to give a crisp, brown topping. bake in the oven.

I bake mine at gas mark 5 for 35 minutes, but every oven is different. It should be golden and crisp on the top.

Serve hot and enjoy.

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