Whole chicken pie

It is easy, yet delicious and very 16th Century!
recipe, chicken, pie
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Recipe from: 2 November 2015
Preparation time: 20 min
Cooking time: 1h 15 min


  • 1
    whole chicken, 1.3 kg
  • 250
    mushrooms, finely chopped
  • 30
  • 125
    bacon, chopped
  • 1.25
    ground cloves
  • 10
    fresh thyme
  • salt and pepper
  • 15
    olive oil
  • a pack puff pastry, thawed
  • 1
    egg, beaten
  • String
  • Aluminium foil
Servings: Change Serving


Preheat the oven to 190 ° C.

Fry the mushrooms on high heat in butter until brown. Remove from the heat and add the chopped raw bacon, cloves and thyme. Season with salt and pepper.

Loosen the chicken skin with your fingers – also the skin of the thighs and wings. Insert the mushroom and bacon mixture everywhere under the skin of the chicken. Rub olive oil all over the chicken. Season the outside with salt and pepper. Cover the wings with foil. String the wings and thighs together.

Bake in oven for 35 minutes. Remove the foil and string and let the chicken cool for 15 minutes.

Place the puff pastry over the chicken. Press and softly close the pastry on the sides. Brush with egg yolk and bake for another 40 minutes until golden brown.

Rest for 10 minutes and then let the Tudor festivities begin.

Recipe reprinted with permission of Life is a Zoo Biscuit. To see more recipes, please click here.

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