“This recipe came in a book called "Comfort Food" that I got for Christmas, put out by Marks and Spencers. It's very easy to put together and delicious!”
1hr 45mins

Ingredients Nutrition


  1. sift together the flour and salt into a bowl.
  2. Rub in the butter until the mixture resembles breadcrumbs.
  3. Gradually stir in enough of the cold water to make a pliable dough.
  4. Knead lightly, cover with plastic wrap and refrigerate for 1 hour.
  5. Meanwhile, to make filling, bring the stock to a boil in a saucepan, reduce heat and add the chicken and potatoes and simmer for 30 minutes.
  6. Remove from the heat, cool for 25 minutes, then drain off the liquid and transfer the chicken and potatoes to a bowl.
  7. Stir in the remaining ingredients.
  8. Preheat oven to 375*F.
  9. Grease a 9 inch pie tin.
  10. Remove the dough from the fridge and on a floured work surface, roll out half the pastry to a thickness of 1/4 inch and use to line the tin.
  11. Spoon in the filling.
  12. Roll out the remaining pastry and use to make a lid.
  13. Brush the edge of the bottom crust with water and cover with the lid, trimming the edges.
  14. Cut two slits in the top to vent.
  15. Add decorative shapes made from the dough trimmings if you wish.
  16. Brush with milk and bake for 45 minutes.
  17. Serve with a selection of freshly cooked vegetables.

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