Chicken Pies and Stock

Serving Size: 6 pies

Cooking time: 1 Hour 15 Minutes

You can use good quality chicken stock instead of beer)


Oil, for frying

4 chicken breast fillets, diced

Salt and milled pepper

3 sticks celery, chopped

2 leeks, rinsed and sliced

½ packet (4 oz) mushrooms, sliced

1 tbsp butter

2 tbsp flour

½ cup beer

½ cup cream

1 roll (1 Lb) shortcrust pastry, defrosted

1 roll (1 Lb) puff pastry, defrosted

1 egg, lightly beaten


1. Heat oil in a large pot.

2. Add chicken, season and fry until golden.

3. Add celery, leeks and mushrooms and fry.

4. Add butter to pot to melt.

5. Sprinkle flour over and stir to coat meat and vegetable fry for 2 minutes.

6. Stir in beer and cream and simmer for 7-10 minutes, until slightly


7. Cool.

8. Get a pie tray with six cups in it. Line each cup with a roll out shortcrust


9. Divide chicken mixture among dishes and cover with circles of puff pastry.

10. Crimp side using a for and refrigerate for 15 minutes.

11. Brush with egg and bake at 390ºF for 20-25 minutes until pastry is


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