Chicken Pot Pies

The Recipe Fancy giving it a go at home?

What you need

Here are the essentials

  • 8 chicken drumsticks, skins removed
  • 1 medium onion, peeled and chopped
  • 2 medium carrots, peeled and chopped
  • 500ml water
  • 3 Chicken Cubes
  • 70g frozen peas
  • 2 tbsp cornflour
  • A dash of Worcester sauce
  • Ground black pepper
  • 1 sheet pre-rolled shortcrust pastry
  • 1 egg, whisked for brushing the pastry

How to make it

Here's what you need to do

  1. Preheat the oven to 170°C
  2. Place the drumsticks in a pan with the carrots, onions and water, bring to the boil and crumble in the Chicken Cubes.
  3. Reduce to a low simmer and cook for 50-60 mins
  4. Remove the drumsticks and allowed to cool, then strip the meat from the bone
  5. Add a dash of Worcester sauce and lots of ground pepper to the remaining stock
  6. Mix the cornflour into a paste using a couple of tablespoons of cold water, then add to the stock and bring to the boil
  7. Once it has thickened, return to a low simmer and add the peas and the chicken, then bring to the boil
  8. Remove from the heat and allow to cool a little
  9. Divide the mixture evenly between six small pots (or you can make one large pie)
  10. Cut the pastry so that it covers the top of the pies with plenty of overlap, brush the pastry with the egg and place on top of the pies, pressing down the edges
  11. Place in the oven for 20-25 mins until the pastry is golden brown and everything is cooked through, then serve

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