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1 chicken or 4 chicken portions 600ml chicken stock 1 carrot 1 stick of celery 1 small onion 30g butter 2 tblsp flour 125g bacon pieces 125g mushrooms, sliced |
Dairy-free Egg-free Nut-free Sugar-free |
Break the whole chicken, if used, into portions. Cook the chicken portions in plenty of boiling stock with the carrot, onion and celery until tender (about 20 minutes). Discard vegetables.
Remove flesh from the chicken portions, discarding skin and bones. Cut into smallish chunks.
Melt butter and stir in flour. Stir over the heat until the mixture resembles sand. Remove from the heat and add the stock a little at a time, beating well. Add chicken, bacon and mushrooms and pour into a large deep pie dish. Cover with short crust pastry and bake in a hot oven for 30 minutes until golden.
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