Stewed chicken and chicken pies

By admin
15 July 2011

Makes about 7 litres stewed meat

Preparation time: 10 min

Cooking time: 1¼ hours

Large chicken pieces aren’t ideal for freezing because they’re inclined to be dry when cooked. Rather cook a few whole chickens and shred the meat to make a variety of dishes.

3 whole fresh chickens

1 litre (4 c) chicken stock

250 ml (1 c) white wine

4 onions, peeled and chopped

6 carrots, scraped and chopped

6-8 peppercorns

3 whole cloves

6-8 cloves garlic, crushed

rind of 1-2 lemons, cut into strips

3-4 sprigs parsley

3 bay leaves

2 sprigs fresh rosemary

salt and freshly ground black pepper

125 ml (½ c) sago, soaked in water

Remove most of the cavity fat and put the chickens and remaining ingredients except the sago in a large saucepan or pressure cooker.

Bring to the boil and cook for about 15 minutes. Remove from the heat and remove the skin to make the meat less fatty.

Return the chickens to the saucepan and cook for about 1 hour or until the meat falls off the bone.

Remove the bones and add the soaked sago.

Bring to the boil and cook until the sago is transparent.

Stir continuously to prevent the sago burning.

Divide the mixture in two and leave to cool.

Make chicken pies or lasagne.


Cover with clingfilm and freeze.


Phyllo pastry makes light pies.

Makes 12

Baking time: 15 min

1 roll (250 g) phyllo pastry, defrosted

melted butter or nonstick cooking spray

1 half basic chicken mixture

Brush four sheets phyllo pastry with butter or spray with nonstick cooking spray and stack on top of one another.

Cut out 12 large squares and line 12 hollows of deep muffin tins.

Divide the chicken mixture among the hollows and fold over the pastry to cover the filling.


Cover the muffin tins lightly with clingfilm and freeze until firm.

Pack the pies in a dish or sturdy plastic bag. Freeze until needed.


Defrost the pies slightly at room temperature.

Put on a baking sheet, folded side down.

Bake at 190 °C until the filling is heated and the pastry is golden brown.

TIP: If you buy chickens with giblets don’t discard the livers; fry and add to the chicken mixture.

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