Chicken & Potato Pies

I love pies of all shapes and sizes. So it’s not surprising I make them both big as a dinner or small for picnics, parties, and quick lunch snacks from the freezer. You can make this recipe in muffin trays if you prefer that type of small pie which is great for a garden party. The mixture also goes well in a large dinner pie. However here I am going with a pastie-style half-moon shape. Generally, I make a batch and pop them in the freezer till needed.

Ingredients:

  • 1-2tbsp olive oil
  • 1 large chicken fillet chopped in small bite size cubes.
  • half cup frozen corn & peas
  • 1 shallot or small onion finely chopped
  • 2 medium potatoes, part boiled
  • 1 carrot finely diced
  • A splash of white wine
  • Quarter tsp corn flour
  • half cup of chicken or veg stock
  • 4 chestnut mushrooms diced – optional
  • 2 sheets (about 500g) of premade shortcrust or puff pastry. (I prefer shortcrust)
  • 1 bayleaf, pinch of thyme & rosemary or sage
  • Salt & pepper to season
  • 1tbsp dijon mustard

Method:

  • Part boil your potato so it is tender but not soft and put to one side to cool as it is easier to chop.
  • Sweat off the onions in a little oil for about 3 minutes.
  • Add the chicken and carrots to the pan and brown off the chicken. If you find its sticking add a splash of water. cook for about 5 minutes.
  • Add in the remaing veg aswell as the stock liquid, dijon mustard and corn flour and turn the heat down to low. Keep stiring to dissolve the cornflour. Have on a gently simmer for about 5 minutes. Remember it will be cooking in the oven, so the veg al dente is not a problem. Set aside to cool in a bowl.
  • While the mix is cooling, peel and chop upir potatos into small pieces and add to the mix.
  • Roll out your pastry and cut into large circles. I use a breakfast bowl to get a decent size. But you can use whatever size you want.
  • Brush the surround of the pasty with either milk, melted butter or an egg wash. I prefer an egg wash. (Beaten egg with a drop of water)
  • Take 2-3 tablespoons of mixture and place on one half of your circle, leaving about 1cm around the edge. Fold over the other half obtop and crimp the edges wither by hand or with a fork. Brush with the egg wash or some milk. repeat the process until all the mixture is gone.
  • To freeze your pies, lay them on grease proof paperand cover with a second sheet of parchment or greaseproof paper. Pop in the freeze until you need them.
  • If cooking from frozen allow 35 – 40 minutes in a 200 C Fan oven. Make sure to put a knife into the centre to ensure its cooked through.
  • If cooking straight away. Then place in a preheated oven 200C for 25 minutes until golden.

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