Chicken Pie with Lemon and Thyme

Name: Chicken Pie with Lemon and Thyme
Total time: 120 min
Ingredients: 1 whole chicken or chicken breasts; freshly ground salt and pepper; butter (as needed); 2 lemons (halved); 1 Juice of lemon; 2 tsps herbs; foil (enough to wrap the chicken); 2 tins creamy mushroom soup; 2 tbsp flour; 1 tbsp large butter; 200g mushrooms (sliced); 15ml fresh thyme (or dried); 1 cup mixed frozen vegetables; reserved chicken juices from roasting; additional chiken broth (to make 2 cups in total); 125ml oil; 125ml milk; 200ml flour (selfraising) (or flour with added 2tsps baking powder); 1 large egg (beaten with a little water); Roasting the Chicken:; Prepare Foil Packets: Tear foil sheets large enough to seal the chicken and ingredients. Lightly spray or oil the foil to prevent sticking. Use non-stick foil if available.; Seal and Bake: Wrap the chicken in foil to form packets. Bake until the internal temperature reaches 165°F. Use a meat thermometer to check doneness.; Cool and Shred: Allow to cool slightly, then shred the chicken, reserving the cooking juices.; Prepare Sauce: In a medium saucepan, combine 2 cups of broth (reserved juices plus extra chicken broth), butter, and flour. Bring to a boil, stirring until slightly thickened.; Bake the Pie: Bake for 15 minutes for a single crust or 30 minutes if using a double crust. Bake until the crust is golden brown and cooked through.

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It’s one of those recipes where the leftovers are every bit as good as the first time round. A slice of cold leftover creamy Chicken Pie lurking is the ultimate fridge find!

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Ingredients

1 whole chicken or chicken breasts
freshly ground salt and pepper
butter (as needed)
2 lemons (halved)
1 Juice of lemon
2 tsps herbs
foil (enough to wrap the chicken)
2 tins creamy mushroom soup
2 tbsp flour
1 tbsp large butter
200g mushrooms (sliced)
15ml fresh thyme (or dried)
1 cup mixed frozen vegetables
reserved chicken juices from roasting
additional chiken broth (to make 2 cups in total)
125ml oil
125ml milk
200ml flour (selfraising) (or flour with added 2tsps baking powder)
1 large egg (beaten with a little water)
Roasting the Chicken:
Prepare Foil Packets: Tear foil sheets large enough to seal the chicken and ingredients. Lightly spray or oil the foil to prevent sticking. Use non-stick foil if available.
Seal and Bake: Wrap the chicken in foil to form packets. Bake until the internal temperature reaches 165°F. Use a meat thermometer to check doneness.
Cool and Shred: Allow to cool slightly, then shred the chicken, reserving the cooking juices.
Prepare Sauce: In a medium saucepan, combine 2 cups of broth (reserved juices plus extra chicken broth), butter, and flour. Bring to a boil, stirring until slightly thickened.
Bake the Pie: Bake for 15 minutes for a single crust or 30 minutes if using a double crust. Bake until the crust is golden brown and cooked through.