
Coronation chicken pie
https://www.coop.co.uk/recipes/coronation-chicken-pie
A London cookery school created coronation chicken for Queen Elizabeth II in 1953. Our take is crowned with a flaky, golden puff pastry topping for a tasty pie
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 39g
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Ingredients
- 1kg (about 6 medium) Co-op British chicken thighs, skin removed
- 2 bay leaves
- 1 tsp black peppercorns
- 2 garlic cloves, bashed
- 400ml Co-op coconut milk
- 1 tbsp Co-op olive oil
- 25g Co-op unsalted butter
- 3cm ginger, grated
- 1 large leek, sliced
- 1 large onion, roughly chopped
- 1 red chilli, deseeded and finely chopped
- 2 tbsp mild curry powder
- 4 tbsp Co-op plain flour
- 2 tbsp Co-op mango chutney
- 8 Co-op soft apricots, chopped
- Zest and juice of 1 lemon
- 375g pack Co-op ready rolled puff pastry
- 1 Co-op British free range egg, beaten
- Steamed greens, to serve (optional)
Method
- Put the chicken in a large saucepan with the bay leaves, peppercorns, garlic and coconut milk, plus 300ml water
- Bring to the boil, cover and simmer for 30 mins
- Take off the heat and allow to cool
- Strain the cooking liquid and reserve, then shred the meat, discarding the bones
- Heat the oil and butter in a large pan over a medium heat
- Add the ginger, leek and onion, then fry for 8-10 mins, until soft but not coloured
- Add the chilli, curry powder and flour, then cook for 1 minute
- Gradually stir in the reserved chicken liquid, then bring to the boil, stirring until thickened
- Add the chutney, apricot, lemon zest and juice, and the chicken
- Transfer to a 20cm x 26cm pie dish and allow to cool completely
- Preheat the oven to 200°C/fan 180°C/gas 6
- Cut a lid roughly the size of the pie dish out of the pastry sheet and reserve the scraps
- Wet the edge of the pie dish and lay the pastry on it, trimming any excess
- Press the rim lightly with the back of a fork to seal, then make a hole in the middle
- Decorate with the scraps, brush all over with the egg and cook for 30 mins, until golden
- Serve with steamed mixed greens, if you like