Little Chicken Pies
Servings
12pies
Servings
12pies
Ingredients
Instructions
  1. Heat oil in a large, deep frypan. cook chicken in 3 batches on medium-high until browned; set aside in a large bowl. Add spring onions and bacon to pan and reduce heat to medium. Cook for 3-4 minutes, until bacon is lightly browned. Stir in rosemary, then add to chicken, along with peas.
  2. Melt butter in same pan, and sprinkle flour over. Cook, stirring and scraping the base of pan, for 1 minute. Add combined stock and cream a little at a time, stirring well between each addition. When all stock is added, bring to a simmer and cook for 1 minute.
  3. Pour sauce over chicken mixture and leave to cool, stirring occasionally to release the heat (the mixture can be refrigerated for up to 1 day at this point if you like.)
  4. Preheat oven to 200c or 180c fan. Grease a 12-hole medium muffin tin. Use cutters to cut 3 x 12 cm rounds and 3 x 6cm rounds from each sheet of pastry. Gently ease larger rounds into muffin holes.
  5. Fill pastry with chicken mixture. Lay a smaller round of pastry on top, and fold overhanging pastry around edges to enclose. Bake for 15-20 minutes, until golden brown. Leave in pan for 5 minutes, then carefully lift out. If you like, pierce a hole in the top with a toothpick, and insert a small sprig of rosemary.