Chicken Pasty Pie:
Chicken Pasty is one of those meals that is so tasty you just feel so warm and good inside after. MMMmm I can taste it now just thinking about it.
It is a pleasure to share this particular chicken pasty pie recipe with you.
The beauty of this chicken pasty pie is the fact you can freeze the chicken pasty so you can make a few on your day off then freeze them.
And when you have that busy day and can’t be bothered to cook just take one out the freezer and pop it in the oven.
Of course the chicken pie can be ate just on its own, you don’t even have to serve it with anything which is perfect if you are having one of those can’t be bothered days.
Although the chicken pasty goes nice with a bit of salad and chips or perhaps you like to have your chicken pasty with some vegetables or baked beans. Drop a comment below and let me know how you like to have your chicken pasty.
I love having my chicken pasty on its own for lunch and for a dinner I would have it with some homemade chips.
You must be feeling hungry now so go on try out this delicious chicken pasty pie recipe. The chicken pasty pie is wonderfully flavoursome.
For more wonderful dinner ideas check out the Main Courses Blogs for inspiration.
2 – 3 people
lunch or dinner
- 2 chicken breasts
- 120g carrot
- 130g leek
- 160g potatoes
- 50g peas
- 40g butter
- 40g flour
- 2 chicken stock cubes
- 350 – 400ml cream
- Salt & pepper
- ¼ tsp cumin
- ¼ tsp turmeric
- 1 sheet of puff pastry
- Egg for glazing
Chicken Pasty Pie – Method & Instructions
Pre-heat oven to Gas 7/220°C
Wash the chicken breast then cut them into square chunks about ½ – 1 inch chunks.
Preferably steam the chicken but if you don’t have a steamer then you can boil the chicken.
Meanwhile chop the carrot into circles although you can dice if you prefer. I just like the circles as it is a nice chunky shape for the pie.
Slice the leek into circles. Again these are my suggestions but it is ok to just dice if you want.
Peel and dice the potatoes into little cubes. If you are using new potatoes and you want to keep the skin that is fine.
Add the peas, carrot, leek and potato to the steamer along with your chicken.
Steam or boil the vegetables for 15 minutes.
Creamy Sauce for the Chicken Pasty Pie
Melt the butter in a pot
To the melted butter add the flour and keep stirring. This is called the roux which is a basis for a lot of sauces. Keep stirring this roux for 1 minute.
Pour in small amounts at a time of the cream and continuously stir. The sauce will be thick at first and get thinner. Stop adding the cream when it is the consistency you want. It should be fairly thick.
Season the sauce with salt & pepper, cumin and turmeric.
Put in the chicken stock cubes in half way through pouring in the cream when it is nice and thick as it takes a bit of time for the stock cubes to melt. They can be melting as the sauce is being made.
It is a good idea to make this creamy sauce while the chicken and vegetables are cooking. Cook the sauce on a low heat.
When the vegetables are cooked add them and the chicken into the sauce, stir them in so the sauce gives everything a good coating. Leave to cool for 20 minutes.
Assembling the Chicken Pasty Pie
Sprinkle flour onto your work surface and then roll the puff pastry onto the floured area.
Even if you use the puff pastry sheet that are already rolled still put that on to a floured work top otherwise when you lift the chicken pasty up from the work top it will stick so you must make sure you sprinkle the flour on the worktop first.
If rolling the pastry out then you want to roll it to a square shape and if you are using the ready rolled out puff pastry then cut that into a square. If you watch the video I show you how to get that square.
On one half of your square, diagonally place the creamy chicken filling on the half that is a triangle shape. You may need to watch the video to clarity on what I mean. Make sure to leave a space of about 1 inch of pastry edge free from filling.
Whisk an egg in a cup or bowl for the egg wash.
Egg wash all the edges of the square pastry. Then fold over the pastry from one triangle corner to the other.
Press down the edges with your finger and then a fork if you want a bit of design on the edges.
With a sharp knife place a few holes on the top on the chicken pasty pie.
Now egg wash thoroughly all over the pastry. This will give the chicken pasty pie a wonderful shiny glaze to the puff pastry.
Now for the TRICKY BIT
To take the chicken pasty from the worktop onto your baking tray can be a bit tricky as it is quite big. I found the easiest way to get a spatula and push it underneath making sure it is lose from the worktop. Then get to spatulas, one either side and lift quickly onto the baking sheet.
Place on a baking sheet and put in the oven for 30 minutes.
Serve the chicken pasty pie and enjoy this tasty dinner.
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