Wild Mushroom and Roast Chicken Pie

Roasting the Chickens Rinse the chickens under cold water and pat dry (you never know who’s been playing with your meat.) Rub all over with olive oil, salt, pepper and Thyme (including the inside of the bird). Place both birds in your baking dish and roast the chicken at 180˚C for 1 to 1½ hours until the chicken is tender and the juices run clear when it is poked with a skewer. If the juice is pink – the chicken needs to cook for a while longer.

Once the chicken is cooked, let it cool down, then, de-bone both whole chickens, breaking up all the meat into small pieces and place in your pie dish. If you’re watching your diet, feed the skin to your dogs – if not, chop it up finely and add to the chicken pieces for extra flavour. Chuck all bones and leftover bits and bobs into your compost bin (or make chicken stock).