1/2 lb chicken hearts – washed

2 sticks celery thinly sliced

2 cloves garlic – crushed

1 onion sliced

2 carrots sliced

1/2 pint chicken stock

2 bay leaves


1 table-spoon butter

2-3 table-spoon plain flour

packet of ready rolled short crust or puff pastry


Sweat together in a deep-frying pan the onion,garlic, celery and carrots. Don’t colour and cook for 5 -10 mins.

Add the hearts and colour the meat.

In a separate pan make a roux with the flour and butter. Slowly add the stock to make a chicken veloute.  Now add this to the heart and veg mix and combine. Season with S&P and add a bay leaf or 2. Simmer for 5 mins then set aside.

Let the pie filling cool for 5 mins and add to either a pastry lined pie dish or a pie dish then top with pastry. Add a couple of steam release holes in the middle and with the off cuts of pastry decorate – Paul did a love heart and some leaves.

Egg wash the top and bake in a pre heated oven at 160 -180 degrees for about 25 mins ish.

We had our pie with creamy garlic mash.


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