Friday night, I found myself curled up in bed chill-axing to Donna Hay’s Fast, Fresh, Simple cooking show on Foxtel. I know it sounds weird, but there is something mildly satisfying about watching people cook food on TV. The only thing mildly unsatisfying is realising that you haven’t eaten dinner yet and at 9pm at night, a bowl of Crunchy Nut Cornflakes is about as good as its going to get.
After watching Donna make her individual Chicken Pies, I figured I could do this over the weekend as it didn’t look too difficult. Fast forward to Sunday afternoon and here we are, apron on, spatula in hand, chicken, pastry and other ingredients all over the kitchen bench-tops.
The recipe is very easy to follow and the only part I thought I might struggle with was, cutting the pastry. Pastry isn’t something that I use a lot and I’ve not got a lot of experience with it, but that being said, I think I struggled more with what a rectangle looked like. 🙂 Once I got my head around that, the rest is a cinch.
The result; golden, flaky puff pastry that literally falls apart upon cutting. The filling is very easy, super tasty and the sour cream, gives it that real creamy texture that is familiar with a classic chicken pie. The verdict from the family; the kids loved it and wolfed them down quiet quickly, whilst Coach and I enjoyed the fresh flavour that the basil provides. Overall, we will be making these again.
- I used store-bought raw diced chicken and just cut the really big chunks down a little more into 1/2-1cm cubes
- I cooked my chicken approx. 3 hours prior to dinner time and placed in the fridge to allow to cool.
- Working with hot chicken, sour cream and thawed pastry is a recipe for disaster.
- You could also use leftover chicken or a cooled BBQ chook as well.
- To cut the pastry, make sure you have a sharp knife and a ruler.
- Don’t worry if your cutting isn’t perfect, mine wasn’t. The only thing to remember is that the top of the pie has to be bigger than the bottom so that it seals well.
- To seal my pies, I used the back of a fork (tines) and pressed gently around the edges so that that the bottom and top sheets of pastry joined together, it also gave it a pretty edge.
- To ensure my pies didn’t stick, I used a spray oil and lightly sprayed the baking paper prior to placing the pastry on the tray.
Super Easy Individual Chicken Pies
- 640 grams chicken cooked, cooled and chopped coarsely
- 400 grams sour cream
- 4 tablespoons fresh basil leaves chopped
- 2 teaspoons lemon rind finely grated
- 4 teaspoons Dijon mustard
- 8 sheets puff pastry thawed
- 2 eggs lightly beaten
- Pinch Salt
Cook the chicken a couple of hours prior and allow to cool. Refrigerate until ready to make the pies.
Making The Pies
Preheat oven to 180C / 356F / Gas Mark 4. Line a baking tray with non-stick baking paper.
Combine the chicken, sour cream, basil, lemon rind and mustard. Season with salt and pepper.
Using 4 sheets of pastry, cut 4 rectangles measuring 15cm x 10cm from the pastry and place on to the lined baking tray.
Spoon the chicken mixture into the centre of the pastry.
Brush around the inside edge of the pastry with the lightly beaten egg.
Use the remaining 4 sheets of pastry, cut 4 rectangles measuring 18cm x 12cm and place over the filling.
Gently press the edges together using either your fingers or the tines of a fork to seal.
Brush the tops and edges of the pies with the beaten egg.
Bake for 25-30 minutes or until the pastry is puffed and golden.
This recipe makes 8 individual pies.
Inspired by Donna Hay