Delish Chicken Pies

 Short crust or puff pastry sheets, whichever you prefer
 500g chicken mince
 1 clove of garlic
 1/2 onion, diced (or you can use a leek instead)
 1 TBSP flour
 1/2 cup of chicken stock
 1/2 cup of cream
 1/2 cup corn kernels
 1 carrot, diced
 1 tsp dijon mustard
 1 egg, beaten

Preheat the oven to 180C.


In a frying pan fry the onion until transparent. Add the garlic and chicken mince & fry until the chicken is cooked. Add the flour, chicken stock, cream, corn, carrot and mustard and simmer gently for about 15 - 20 minutes until the carrot is tender. Let the mix cool.


Taken out your pastry sheets - depending on if you'd like to make standard pies or pillows, cut your pastry accordingly! We'll make pillows here - so cut the pastry in half. When the mixture has cooled (& has thickened), place about 3 tablespoons onto each half of your pastry sheets.


Brush the sides of the pastry with the beaten egg, fold the tops over and seal the sides with a fork. Brush the top of the pies with some egg and bake them in the oven for about 25 - 30 minutes, until golden.

Recipe Info

Recipe Info

Yields1 Serving

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