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Chicken Pot Pies

  • Serves: 6
  • Preparation time: 1 Hour


Chicken pies are the perfect winter warmer and these little pies contain plenty of nutrient-rich ingredients to keep colds and flu at bay

1. Preheat the oven to 200°C/Gas 6. To make the pastry, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Add the salt and enough cold water to form a soft dough. Wrap in cling film and chill in the fridge for 30 minutes.

2. For the filling, bring the stock to the boil in a large saucepan. Add the carrots, potatoes, and celery, and simmer for three minutes. Add the peas and simmer for a further five minutes until all the vegetables are tender. Strain, reserving the stock. Cut the chicken into slivers and put in a bowl. Add the vegetables.

3. Melt the butter in a small pan over a medium heat. Add the onion and cook for 3-5 minutes until softened, but not browned. Sprinkle the flour over the onions and cook for 1-2 minutes, stirring. Gradually add 500ml of the stock, whisking all the time, and heat until the sauce comes to the boil and thickens.

4. Reduce the heat and simmer the sauce for two minutes, add the cream and a grating of nutmeg, then season. Now pour the sauce over the chicken and vegetables, add the parsley, and mix gently. Divide the filling evenly among six 7.5cm round pie dishes.

5. Roll the pastry out on a well-floured surface to 5mm thick. Cut out six circles using a 7.5cm round cutter. Brush the edge of each pie dish with water and place the pastry lids on top, pressing down firmly to secure in place. Place the pies on a baking tray and brush with the beaten egg. Cut a slit in the top of each pie and bake for 15-20 minutes.

This dish is safe in pregnancy.

This recipe is from Family Kitchen Cookbook, by Caroline Bretherton (DK, £25).




Once the pies are cooked, blend the chicken and vegetable mixture until desired consistency.

Finger Food

Allow the pie to cool then serve up slices of chicken and vegetable and break the pastry lid into pieces.
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