Traditional English Chicken Pot Pies

Pot pies make a great meal and, being English, I have tried lots of British pot pie recipes. Although some people claim pot pies are not English, I beg to disagree. English chicken pot pies are not only ‘a thing’ but they are yummy! In the UK if you eat ‘pub grub’ or a simple meal in a pub, you can expect at least one kind of pie on the menu. My own favorite is beef and ale pie, although chicken makes a nice change, either paired with corn or with mushrooms. I like either mashed potatoes or fries with mine, along with baked beans or some kind of vegetable.

Although large pies which you can cut into wedges are nice, individual ones are just as easy to make and they look attractive on the plate. You can make English chicken pot pies any size you want.

Ingredients for English Chicken Pot Pies

In the following recipe we are using chicken breast but you can use chicken thigh if you prefer the richer flavor. You can also swap the peas and corn for mushrooms and leek, or tweak the filling, perhaps adding black pepper, a little honey and maybe even some white wine if you want.

This English chicken pot pies recipe is wonderful for every member of the family, but if you’re feeding young kids make sure the pies stand at room temperature for 10 to 15 minutes before serving because they will be piping hot from the oven. This makes a great weeknight dinner and if anyone gets home late, you can warm the pies back up in the oven or in the microwave.

Traditional English Chicken Pot Pies
A hot pie makes a wonderful meal, especially when paired with mashed potatoes or fries, accompanied by peas or another vegetable. These chicken pies are creamy, flavorful and really easy to make.
Author:
Cuisine: British
Recipe type: Entree
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 17½ oz (500g) puff pastry
  • 1 teaspoon Dijon mustard
  • 1 beaten egg
  • 2 skinless cooked chicken breasts
  • 3 tablespoons thawed peas
  • 6 tablespoons heavy cream (or double cream)
  • 3 tablespoons canned or thawed corn kernels
  • Flour, for dusting
  • Oil, for brushing
Instructions
  1. Preheat the oven to 350 degrees F (180 degrees C) and grease 6 individual ramekins.
  2. Roll the pastry out on a floured board and trim it to make a 14 x 9½ inch rectangle.
  3. Cut it in half lengthwise then cut each half into 3 squares about 5 inches along each side.
  4. Press each one into a prepared pot pie pan.
  5. Chop the chicken and combine it with the peas, corn, mustard and cream.
  6. Divide this mixture between the pies, then fold the tops of pastry over and press them together.
  7. Brush some beaten egg over the top and then bake for 35 minutes or until golden brown.
Notes
The easiest way to make the lids is to simply pull the sides up and press them together but if you want to press half the pastry into the ramekin then arrange a lid on top, you can, and you can even flute the edges or use a fork to make a pattern. It's OK if the edges don't seal when adding the lid.
Nutrition Information
Serving size: 1 pie - Calories: 488 Fat: 32 Saturated fat: 13 Carbohydrates: 33 Sugar: 2 Protein: 19

 

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