My Autumnal Chicken Pie Recipe

Now there actually seems to be a chill in the air (FINALLY) I'm making some of my old favourites again like shepherd's pie, chicken casserole and of course pies. I've shared a recipe for my meat and potato pie before but I only attempted a chicken pie earlier this week. Luckily it went better than I could have predicted and it's one of the best meals I've made in a long time. A creamy sauce, crisp pastry and mash on the side, it was divine.

Ingredients: for 2 (could easily be adapted for more people)

2 chicken breasts

1 onion, finely diced

1 tsp of tarragon 

1 garlic clove crushed, or a sprinkle of garlic granules

15g butter

15g plain flour

300ml chicken stock

100ml of single cream

1 sheet of ready rolled shortcrust pastry

1 egg, beaten

Method:

1. Pre-heat your oven to 200 degrees (180 fan)

2. Cut your chicken breast into chunks and fry until cooked through, once cooked add in your diced onion and fry until soft. Add in your garlic too

3. While your onion is softening, in a separate saucepan, melt 15g of butter. When melted, add in your flour and stir until it forms a dough

4. Gradually add your stock to the dough and whisk until you have a smooth sauce

5. Pour this into your chicken and onion mix, along with your tarragon

6. Pour in the cream, add salt and pepper and leave to simmer for around 15 minutes

7. Spoon your mixture into a dish and top with your ready rolled pastry. I trimmed around the edges and used leftovers to decorate

8. Bake in the oven for 35 minutes and then serve! We had ours with mash and broccoli so I just got started on these once the pie had gone into the oven

This was the perfect meal for this time of year, when it's just starting to get a little cooler. It really feels like Autumn is almost here now and I am just so excited. Meals like this are always my fave in the colder months, so if they are for you too, I hope you give this a go!

Recipes - Chicken Biryani // Sweet Potato & Chickpea Curry // Diet Coke Chicken

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