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Stir the chicken, diced vegetables, and peas into the sauce, then leave to cool. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) You need to be signed in for this feature, 36 Featherstone Street Quick to prepare, this is a perfect dish to serve as a starter, light lunch or as part of a summer buffet. This recipe has been indexed by an Eat Your Books Member. Remove the vegetables from the liquid and set aside. Leave the chicken to cool in the liquid. Mary Berry's Complete Cookbook is published by DK, £30.00. 2 waxy potatoes, peeled and cut into quarters, 1.6 oz plain flour, plus extra for dusting. Add the carrots and potatoes, cover, and simmer for about 20 minutes or until the vegetables are cooked and the chicken is just tender. You can vary the vegetables according to season and availability, and there's no need to make the pastry from scratch. Only 5 books can be added to your Bookshelf. Put the chicken, stock, onion, celery, and lemon zest into a large saucepan. Mary Berry's chicken with pesto, Taleggio, and roasted tomatoes, Do you want to comment on this article? Copyright © lovefood.com All rights reserved. EC1Y 8AE, LoveEverything.com Limited, a company registered in England and Wales. This recipe makes a great family dish, packed with tender chicken and colourful vegetables. This recipe does not currently have any reviews. We’ve helped you locate this recipe but for the full instructions you need to go to its original source. Skim the fat from the cooking liquid, then bring 600 ml (1 pint) of the liquid to a boil. … Company registration number: 07255787. Bring to a boil, cover, and simmer for 30 minutes. Doing so will remove all the Bookmarks you have created for this recipe. Keeping the cooking liquid on one side, remove the meat from the chicken, and cut into bite-sized pieces, discarding the skin and bones. Skim the fat from the cooking liquid, then bring 600 ml (1 pint) of the liquid to a boil. Find out more on DK.com. Always check the publication for a full list of ingredients. Chicken pie with chunky potato topping from Mary Berry at Home by Mary Berry and Lucy Young bay leaves carrots celery whole chicken double cream leeks thyme white wine potatoes chicken stock mature cheddar cheese And you have a search engine for ALL your recipes! Cut out the lid, cover the dish and use any spare pastry to decorate the pie. Add the lemon juice and season with salt and pepper. This recipe does not currently have any notes. Stir in the hot stock, whisking until it comes to a boil and thickens. Melt the butter in another pan, add the flour, and cook, stirring occasionally, for 1 minute. Ingredients 900g (2lb) raw minced lamb 2 onions, chopped 2 large carrots, finely diced 45g (11⁄2oz) plain flour 300ml (10fl oz) red wine 300ml (10fl oz) beef stock 1 tbsp Worcestershire sauce 1 tbsp tomato purée dash of gravy browning (optional) salt … Serve hot. At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them. Mary Berry’s brilliant new book Simple Comforts is a collection of all the delicious comfort food recipes you could wish for.. Laura Edwards Stuffed portobella mushrooms with brie and spinach. - unless called for in significant quantity. This recipe is from Mary Berry’s Complete Cookbook, published by DK. On a lightly floured work surface, roll out the pastry. Where’s the full recipe - why can I only see the ingredients? There’s no taste like home! Are you sure you want to delete this recipe from your Bookshelf? Place the filling into a 2 litre (3 ½ pint) pie dish. Bake in a preheated oven at 190°C/375°F/ gas mark 5 for 30 minutes or until the top is crisp and golden brown. If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine. Dice the vegetables. London

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