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British Hearty Chicken Pie
A hearty British chicken thigh pie with mushrooms, parsnips and brussels sprouts, finished with thyme, HP sauce and wholegrain mustard, served over Yorkshire pudding batter.
Ingredients
Instructions
Season the chicken thighs and bake them over medium-high heat until well browned, about 4 minutes.
Add the mushrooms, parsnips and brussels sprouts, cooking until softened, about 6 minutes.
Stir in the thyme, HP sauce, malt vinegar and wholegrain mustard for a final minute.
Prepare the Yorkshire pudding batter separately according to package directions.
Let the chicken simmer for about 6 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.
