Adding a little ‘hat’ of puff pastry to a simple chicken dish adds a whole new element of ‘ooh la la’.
So, for your Wintery feasting pleasure, I give you three of my favourite takes on good ol’ fashioned chicken pot pies topped with a cap of golden puff pastry.
I’ve taken a luscious picture gallery for each recipe, so do take a look at them for a step-by-step look on how I made them. It’s as easy as… pie!
First up…
Chicken pie with bacon, cider and mustard – an amazing combination of flavours.
Chicken with tarragon, leeks and mushrooms – classic delicate chicken flavours with added yummy mushrooms.
Chicken pie with butternut and feta – this is so delicious and really works as a different and delicious pie.
All these pies can be made a day or two in advance and refrigerated, without the last step of baking. When ready to go, bake at 180 °C as per instructions just before serving.
*Cook’s tip: I would serve these with mashed sweet potato or fluffy regular mash with a heaped teaspoon of pesto mixed through it, and good old cheerful green peas.
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