Christmas pie

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• Louise

  16 December 2008

  Louise rated and commented on this recipe

  

  Just made this and intend to freeze it and defrost ready to serve cold.

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• janice

  17 December 2008

  janice rated and commented on this recipe

  

  used this seveal times last year with great succes about to make it again

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• susans file

  19 December 2008

  susans file commented on this recipe

  made it alovley and difrent i also froze some

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• Anna

  19 December 2008

  Anna commented on this recipe

  Having read other comments, I know this pie freezes well, but is is possible to re-heat, and if so what temp and for how long?

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• clarrie

  20 December 2008

  clarrie commented on this recipe

  I MADE THIS PIE LAST NIGHT (THOUGHT IT MIGHT BE A BIT TOO AMBITIOUS FOR ME - BUT IT WAS A PIECE OF CAKE (OOPS!!!!)) - I DIDN'T HAVE CHESTNUTS SO OMITTED THEM BUT DON'T THINK THEY WERE MISSED -AND BY LUNCHTIME TODAY THERE WAS ONLY ONE SMALL PIECE LEFT - ABSOLUTELY DELICIOUS AND AN ADDITION TO MY CHRISTMAS REPERTOIRE. PLEASE TRY IT IT - ITS DIVINE.

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• josoaps

  21 December 2008

  josoaps commented on this recipe

  I cant wait to make this!! I've been looking all morning for something to put on the table at my sisters Christmas Buffet!! Perfect.

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• clair

  24 December 2008

  clair commented on this recipe

  Ive just seen this recipe and I have taken note of the ingredients and Im off to the shops in a bit. Will make for tomorrow evening and serve it with pickles and nibbles. Will let you knwo how i get on as im not the best of cooks.

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• Bookworm

  24 December 2008

  Bookworm rated and commented on this recipe

  

  This is a great pie and I use left over turkey rather than chicken breasts. I freeze it and bring it out for a New Year buffet. It disappears in seconds.

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• Deborah38

  26 December 2008

  Deborah38 rated and commented on this recipe

  

  Well I have made this tonight for a cold buffet tomorrow, looks great hope its a winner. I did add a few olives to mine instead of the apricots, shall serve with my christmas chutney.

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• LouiseWalker

  27 December 2008

  LouiseWalker commented on this recipe

  I made this as part of a Boxing Day buffet and it was loved by everyone - even the usually fussy eaters. Much simpler to make than it sounds. I will make this again. Perhaps a summer picnic version adapted with summer flavours - a layer of spinach perhaps?

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• Judi

  27 December 2008

  Judi commented on this recipe

  I'm so glad I found this recipe. It was a pleasure to make and I liked the shortcrust pastry instead of hot water crust. Freezing worked beautifully. I shall increase the seasoning slightly when I make this again.

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• suet

  30 December 2008

  suet rated and commented on this recipe

  

  Wonderful recipe, I made it to take to my sister's for Christmas this year. Everyone loved it and said I must make it every Christmas from now on.

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• Alison

  03 January 2009

  Alison commented on this recipe

  All I can say is WOW! This is my husbands piece de resistance and has been for the last 3 years. He makes it for home and wherever we are invited to at Christmas he is always asked to make and bring one! To die for!

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• Maureen

  04 January 2009

  Maureen rated and commented on this recipe

  

  I have to say I was a little disappointed with this pie. There were good comments from some our guests but I feel it would have tasted a lot better without the cranberries.

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• sarah's den

  06 January 2009

  sarah's den rated and commented on this recipe

  

  This was a wonderful pie, son-in-laws, brother-in-laws ,daughters ,and sister-in-laws all loved it I made 2 of them and have passed the recipe around my large family this has got to be the best Like Jeanathan said a must for every xmas ,But why stop there it is an any time pie for family gatherings

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• Goldenboots

  06 January 2009

  Goldenboots commented on this recipe

  I love the sound of this pie and am thinking of making it for a buffet on 17th Jan. What do you think it would be like if I used no onions? One of our guests cannot eat any thing from the onion family? Will it be too bland? Shall I just up the seasoning? Would be glad of advice; above comments already very useful.

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• Earthling

  09 January 2009

  Earthling rated and commented on this recipe

  

  My first attempt.........it went down very well. It froze, defrosted and travelled brilliantly. It actually made me look a better cook than I am!

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• Ptrish

  11 January 2009

  Ptrish rated and commented on this recipe

  

  What a winner. Everyone loved it. Iwill certainly be making it again

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• Wanstead Paul

  13 January 2009

  Wanstead Paul commented on this recipe

  Carrie's version on Christmas Eve was sensationally succulent, a gourmet orgiastic explosion of culinary brilliance. Make it now, make it often.

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• Rachel

  20 January 2009

  Rachel commented on this recipe

  Made this for our family meal on christmas day, it lasted to have cold on boxing day too and was delicious!! I was really impressed with this pie and it tasted and good as it looked. We had it with spiced red cabbage, peas and gravy.

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http://www.bbcgoodfood.com/recipes/2793/

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Ingredients

• 2 tbsp olive oil
• knob butter
• 1 onion , finely chopped
• 500g sausagemeat or skinned sausages
• grated zest of 1 lemon
• 100g fresh white breadcrumbs
• 85g ready-to-eat dried apricots , chopped
• 50g chestnuts , canned or vacuum-packed, chopped
• 2 tsp chopped fresh or 1tsp dried thyme
• 100g cranberries , fresh or frozen
• 500g boneless, skinless chicken breasts
• 500g pack ready-made shortcrust pastry
• beaten egg , to glaze

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Difficulty and servings

Cuts into 10-12 slices

Preparation and cooking times

Prep 30 mins

Cook 1 hr 15 mins

Ingredients

• 2 tbsp olive oil
• knob butter
• 1 onion , finely chopped
• 500g sausagemeat or skinned sausages
• grated zest of 1 lemon
• 100g fresh white breadcrumbs
• 85g ready-to-eat dried apricots , chopped
• 50g chestnuts , canned or vacuum-packed, chopped
• 2 tsp chopped fresh or 1tsp dried thyme
• 100g cranberries , fresh or frozen
• 500g boneless, skinless chicken breasts
• 500g pack ready-made shortcrust pastry
• beaten egg , to glaze

Per serving

488 kcalories, protein 23g, carbohydrate 39g, fat 28 g, saturated fat 12g, fibre 2g, salt 1.4 g

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