Serves: 6, Calories: 799, Time: 4 hrs

Ingredients

Pastry:

• 350g plain flour.  1368
• 175g butter.  1502
• 2-3 tbsp cold water
• Salt and Pepper

Filling:

• 3 chicken breasts, diced.  750
• 400g floury potatoes, peel, cubed.  324
• 1 large carrot (200g), sliced.  82
• 1 large onion, diced.  75
• 2 celery sticks, halved.  12
• 100ml port.  146
• 100g red currant jelly.  260
• 750ml Chicken Stock (2 Knorr stock pots).  120
• Salt and Pepper
• 45g plain flour - slurry.  154

Method

1. Filling: In sauté pan; Brown chicken. 15 mins.
2. Add onion, carrot, celery, stock, port and jelly. Boil. Lower heat. Cover.
3. Simmer. Reduce for 40 mins. Season.
4. Meanwhile, In large saucepan; Boil potatoes for 15 mins until firm tender. Drain.
5. Stir slurry into chicken pan. Simmer for 2-3 mins until thickened. Remove celery.
6. Add potatoes to chicken, plus additional boiled water to level required. Cool a little.
7. Preheat oven to 200°C Fan/Gas Mark 7.
8. Pastry: In large mixing bowl; Rub flour and butter to breadcrumbs. Bring together with water.
9. Divide into two balls, one slightly larger.
10. Flatten and wrap in plastic, chill for 30 mins minimum.
11. Roll large ball to 3mm. Line 9" pie dish. Trim a little.
12. Roll smaller ball to 3mm. Add filling to dish (saving some gravy for serving), milk wash edge, cover with pie top.
13. Crimp, cut vents, wash with milk.
14. Bake for 20 mins then turn oven to 180°C. Bake for 30 mins covered with foil. Remove foil and bake for approx 30 mins more until filling bubbles through vents.
15. Remove. Cool for 1 hour. Serve with peas.

Calories = 4793

• 4793 / 6 = 799 (less when accounting for pastry offcuts)

Alternatively: Halve pastry to make lid only, reducing cals by 239 per portion = 560 cals.

Tip: To make sure pie is cooked, allow 10 mins more baking time, after filling starts to bubble through vents.