Appledore Chicken Pie

We haven't yet tried this recipe. But we'd love to hear about it if you do.

Appledore Chicken Pie

The inland village of Appledore is situated on the edge of the Romney Marshes. In the 13^th Century it was on the coast, where the River Rother reached the sea.

Serves 4

200g diced dark & white chicken

25g seasoned flour

5g mixed herbs

50g back bacon

2g pepper

250ml water

2 hard boiled eggs

Shortcrust pastry

200g plain flour

50g wholemeal flour

125g margarine

ice cold water to mix

Toss chicken in seasoned flour and herbs and put in pie dish.

Add sufficient water to come to the surface of the meat.

Cover with a lid and cook in the oven at Reg 8, 450°F or 230°C for 45 minutes.

Skim and check seasoning.

Add the chopped bacon and sliced hard boiled eggs.

Make the pastry and roll to cover the filling in the pie dish.

Brush with egg wash or milk. Cut steam vents.

Bake in the oven at Regulo 8, 450°F or 230°C for approximately 30 minutes until pastry is golden

brown and crisp