Chicken pie with rich pastry from Sift: The Elements of Great Baking (page 173) by Nicola Lamb

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Tessvssr on January 03, 2026

    Absolutely loved this. A bit of effort but totally worth it. I did use a bit more chicken than the recipe specifies but that is personal preference.

  • EatinSnax on December 29, 2025

    This was bonkers. Absolutely delicious. The pastry crust especially was next-level good. I doubled everything for my 10” round pan and that worked well. I did feel the filling needed a little more seasoning, but there is plenty of opportunity to adjust seasoning to taste since the filling is fully cooked before it goes in the pastry. Excellent recipe.

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