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 traditional English chicken pot pies are creamy, flavorful and really easy to make.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 6 1x
- Category: Main Dish
- Method: Oven
- Cuisine: British
Ingredients
Scale
- 17 1/2 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
- Preheat the oven to 350 degrees F (180 degrees C) and grease 6 individual ramekins.
- Roll the pastry out on a floured board and trim it to make a 14 x 9 1/2 inch rectangle.
- Cut it in half lengthwise then cut each half into 3 squares about 5 inches along each side.
- Press each one into a prepared pot pie pan.
- Chop the chicken and combine it with the peas, corn, mustard and cream.
- Divide this mixture between the pies, then fold the tops of pastry over and press them together.
- 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
- Serving Size: 1 pie -
- Calories: 488
- Sugar: 2g
- Fat: 32g
- Saturated Fat: 13g
- Carbohydrates: 33g
- Protein: 19g
Keywords: english chicken pie recipe, english chicken pie, english chicken pot pie