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British   -   Chicken Cider Pie   adapted from Great New British Cooking by Jane Garmey

  • 2 Teaspoons Olive Oil
  • 2 Medium Onion -- finely chopped
  • 2 Pounds Chicken -- cubed
  • 3 Large Carrots -- grated
  • 2 Teaspoons Coriander -- ground
  • 1 Teaspoon Sage
  • 2 1/2 Tablespoons Flour
  • 2 Cups Country Cider
  • 1 Teaspoon French Mustard
  • 1 Lemon Lemon Juice
  • Salt And Pepper -- to taste
  • 16 Ounces Mushrooms -- sliced
  • 1/4 Cup Half And Half
  • 2 Medium Pie Crust
  • 1 Medium Egg -- beaten with water
Directions Preheat oven to 300 degrees. Heat oil in ovenproof casserole. Saute onions and chicken until the chicken is well browned on all sides. Add carrots, coriander and sage. Stir in flour and cook for 1 minute. Gradually add cider, stirring constantly. Add mustard, lemon juice, salt and pepper. Cover the dish and place in oven for 30 minutes. Add mushrooms and half and half. Cook for 10 minutes. Allow mixture to cool slightly. Place pie crust into a pie pan and all meat mixture, cover with other pie crust. Make holes in the crust to allow steam to escape. Brush the top with the beaten egg and bake for 30 minutes. Serve.
Serves 6
Time to Make 0:00

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