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Slow-Cooked Chicken Pie
A slow-cooked British chicken pie with onion, brussels sprouts and swede, finished with thyme and malt vinegar, served over Yorkshire pudding batter.
Ingredients
Instructions
Season the chicken thighs and simmer them over medium-high heat until well browned, about 10 minutes.
Add the onion, brussels sprouts and swede, cooking until softened, about 4 minutes.
Stir in the thyme and malt vinegar for 2 minutes.
Prepare the Yorkshire pudding batter separately according to package directions.
Let the chicken simmer for about 19 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.
