Chicken pot pies

Chicken pot pie recipe

These dainty pies are ideal for a light lunch. If you are feeling extra hungry you may have room for two!

Serves: 12 muffin sized pies

Our tip: Improvise with the pie fillings based on what you have in the fridge.


  • 25 g/1 oz salted butter, plus extra for greasing
  • 1 teaspoon olive oil
  • 500 g/1 lb 2 oz boneless, skinless chicken breasts, cut into 1 cm/. inch cubes
  • 1 leek, about 175 g/6 oz, thinly sliced, white and green slices kept separate
  • 2 teaspoon plain flour, plus extra for dusting
  • 450 ml/16 fl oz chicken stock
  • 4 tbsp Noilly Pratt or dry white wine
  • 2 teaspoon roughly chopped fresh tarragon
  • 2 teaspoon roughly chopped fresh parsley
  • 1 teaspoon chopped capers
  • 1 quantity savoury shortcrust pastry or 650 g/1 lb 7 oz ready-made plain shortcrust pastry, chilled
  • 1 egg yolk mixed with 1 teaspoon water, to glaze
  • Blanched asparagus, to serve


  • Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly grease a 12-section muffin tin
  • Heat the butter and oil in a frying pan over a medium heat. Add the chicken and white sliced leeks and fry, stirring, for 10 minutes, or until the chicken is golden brown and the leeks are softened
  • Sprinkle the flour over the top, mix together, then add the stock, Noilly Pratt and a little salt and pepper
  • Simmer for 5 minutes, stirring from time to time, until the sauce has thickened and the chicken is cooked through
  • Add the green leek slices and cook for 2 minutes, or until the leeks are just soft. Sprinkle over the tarragon, parsley and capers and leave to cool
  • Roll two-thirds of the pastry out thinly on a lightly floured surface
  • Using a plain cookie cutter, stamp out 12 circles each 10 cm/4 inches in diameter
  • Press these gently into the prepared muffin tin, rerolling the trimmings as needed
  • Brush the top edges of the pie cases with a little of the egg glaze, then spoon in the filling
  • Roll out the reserved pastry and any trimmings on a lightly floured surface. Using a plain cookie cutter, stamp out 12 circles each 7 cm/3 inches in diameter
  • Arrange these on top of the pies, pressing the edges together well to seal
  • Decorate the pastry edge by pressing it between the finger and thumb of your left hand and then pressing the edge with your right index finger or a small knife to make a scalloped pattern
  • Brush the pastry with egg glaze; add leaves cut out from rolled pastry trimmings using a sharp knife, then brush these with egg too
  • Bake in the preheated oven for 25 minutes, or until golden brown
  • Leave to cool in the tin for 5 minutes, then loosen with a round-bladed knife and transfer to serving plates. Serve hot or cold.

This recipe is taken from Love Food Classics UK which you can access for free as a PDF or via the iBook store.