Chicken Pie with Lemon and Thyme

For Roasting the Chicken:

• 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

For the Chicken Pie Filling:

• 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

For the Pie Crust: (Double the recipe for a large dish)

• 125ml oil
• 125ml milk
• 200ml flour (selfraising) or flour with added 2tsps baking powder
• 1 large egg beaten with a little water

Method:

• Roasting the Chicken:
• Boneless Chicken Breasts: Preheat the oven to 180°C (350°F). Bake for 25–30 minutes, ensuring the chicken reaches an internal temperature of 165°F (75°C) when tested with a meat thermometer. Whole Chicken: Preheat the oven to 180°C (350°F). Roast for approximately 1 hour 30 minutes, depending on the size of the chicken. Check that the thickest part of the chicken (usually the thigh) also reaches an internal temperature of 165°F (75°C).
• 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.
• Tips for Success Foil Use: Ensure the foil is tightly sealed to lock in moisture. Non-stick foil or lightly greased regular foil prevents sticking. Juices: Collect any juices from the foil packets to use in the pie filling for added flavour.
• Season and Prepare Chicken: For a whole chicken: Stuff halved lemons in the cavity. Rub butter under the skin and all over the chicken. Drizzle lemon juice, season with salt, pepper, and herbs. For chicken breasts: Top each piece with butter, lemon juice, salt, pepper, and herbs.
• 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.
• Assemble the Dish: Place shredded chicken in a greased casserole dish. Stir-fry mushrooms in butter and layer over the chicken. Add thyme and defrosted vegetables. Pour the prepared broth mixture over the chicken and vegetables.
• Preparing the Pie Crust: Mix Ingredients: In a bowl, whisk oil, milk, flour (and baking powder, if using), and beaten egg until smooth and slightly runny. Adjust with more egg or milk if too thick. Spread Crust: Pour the crust mixture evenly over the chicken filling.
• 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.

Serve warm as a hearty main dish. Pair with a fresh green salad or crusty bread for a complete meal. Enjoy!

For Roasting the Chicken:

• 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

For the Chicken Pie Filling:

• 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

For the Pie Crust: (Double the recipe for a large dish)

• 125ml oil
• 125ml milk
• 200ml flour (selfraising) or flour with added 2tsps baking powder
• 1 large egg beaten with a little water

Method:

• Roasting the Chicken:
• Boneless Chicken Breasts: Preheat the oven to 180°C (350°F). Bake for 25–30 minutes, ensuring the chicken reaches an internal temperature of 165°F (75°C) when tested with a meat thermometer. Whole Chicken: Preheat the oven to 180°C (350°F). Roast for approximately 1 hour 30 minutes, depending on the size of the chicken. Check that the thickest part of the chicken (usually the thigh) also reaches an internal temperature of 165°F (75°C).
• 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.
• Tips for Success Foil Use: Ensure the foil is tightly sealed to lock in moisture. Non-stick foil or lightly greased regular foil prevents sticking. Juices: Collect any juices from the foil packets to use in the pie filling for added flavour.
• Season and Prepare Chicken: For a whole chicken: Stuff halved lemons in the cavity. Rub butter under the skin and all over the chicken. Drizzle lemon juice, season with salt, pepper, and herbs. For chicken breasts: Top each piece with butter, lemon juice, salt, pepper, and herbs.
• 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.
• Assemble the Dish: Place shredded chicken in a greased casserole dish. Stir-fry mushrooms in butter and layer over the chicken. Add thyme and defrosted vegetables. Pour the prepared broth mixture over the chicken and vegetables.
• Preparing the Pie Crust: Mix Ingredients: In a bowl, whisk oil, milk, flour (and baking powder, if using), and beaten egg until smooth and slightly runny. Adjust with more egg or milk if too thick. Spread Crust: Pour the crust mixture evenly over the chicken filling.
• 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.

Serve warm as a hearty main dish. Pair with a fresh green salad or crusty bread for a complete meal. Enjoy!