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Braised Chicken Pie
A braised British chicken thigh pie with mushrooms, onion and swede, finished with gravy and malt vinegar, served over Yorkshire pudding batter.
Ingredients
Instructions
Season the chicken thighs and roast them over medium-high heat until well browned, about 9 minutes.
Add the mushrooms, onion and swede, cooking until softened, about 3 minutes.
Stir in the gravy and malt vinegar for a final minute.
Prepare the Yorkshire pudding batter separately according to package directions.
Let the chicken simmer for about 15 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the Yorkshire pudding, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
