Put the celery, onion and parsley into 4 pints (2.3 Litres) of water. Bring to the boil and simmer for 20 minutes. Put in the chicken (untrussed), cover the pan and boil until tender, skimming from time to time. After about 50 minutes, when the meat comes away cleanly from the bones. Allow the chicken to cool a little and remove all the meat.
Fill a pie dish with the chicken pieces, cut into manageable chunks, the ham and the hard boiled eggs, coarsely chopped. Put a pie funnel in the centre. Strain the chicken's cooking liquid, reduce it to about 1/2 pint (275ml) by boiling. Drop in the butter and flour in little bits, and whisk it in with the cream. Season, and pour it over the chicken and allow to get cold. Preheat the oven to 425f / 220c / mark 7.
Cover the pie dish with the shortcrust pastry, decorate, glaze with the beaten egg and bake in the hot oven for 12 minutes, then turn down the heat to 350f / 180c / mark 4 and cook for a further 15 to 20 minutes. Serve either hot or cold.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (360g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 565 (65%)|
|Amt Per Serving||% DV|
|Total Fat 62.8g||84 %|
|Saturated Fat 22.4g||112 %|
|Monounsaturated Fat 24.7g|
|Polyunsanturated Fat 10.2g|
|Cholesterol 373.7mg||115 %|
|Sodium 533.5mg||18 %|
|Potassium 600.5mg||16 %|
|Total Carbohydrate 23.5g||7 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 22.3g|
|Protein 49.2g||70 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 865
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