b'SEASONAL FEATUREChicken Pot PieServes 6 Skill Level - Easy Cooking Time - 1 hour - 40 minIngredients Method1 kg chicken 1. Put the chicken, stock, onion, celery, and lemon zest into a large saucepan. 1.2L chicken stock Bring to a boil, cover, and simmer for 30 minutes.1 onion, quartered 2. Add the carrots and potatoes, cover, and simmer for about 20 minutes or until the vegetables are cooked and the chicken is just tender. Remove the vegetables 1 celery stalk, thickly sliced from the liquid and set aside. Leave the chicken to cool in the liquid.1 lemon, juice and zest only 3. Keeping the cooking liquid on one side, remove the meat from the chicken, and cut into bite-sized pieces, discarding the skin and bones. Dice the vegetables.2 carrots4. Skim the fat from the cooking liquid, then bring 600ml (1 pint) of the liquid to a 2 waxy potatoes, peeled and cutboil. Melt the butter in another pan, add the flour, and cook, stirring occasionally, into quarters for 1 minute. Stir in the hot stock, whisking until it comes to a boil and thickens. Add the lemon juice and season with salt and pepper.45 g butter 5. Stir the chicken, diced vegetables, and peas into the sauce, then leave to cool.45 g plain (all-purpose) flour,Place the filling into a 2 litre (3pint) pie dish.plus extra for dusting 6. On a lightly floured work surface, roll out the pastry. Cut out the lid, cover the dish and use any spare pastry to decorate the pie.125 g frozen peas7. Bake in a preheated oven at 190C/375F/ gas mark 5 for 30 minutes or until 175 g shortcrust pastry the top is crisp and golden brown. Serve hot.1 beaten egg yolk, for glazing1 pinch salt and black pepper22 .The Networker Autumn 2023'