This chicken pasty pie recipe takes a classic British dish and turns it into a home-cooked meal that you'll want to devour as soon as it's out of the oven. Your kitchen will be filled with the aromas of hot cooked pastry, sizzling chicken breast, and scrumptious vegetables.
While living in the UK, my now-husband and I passed many a food stand serving hot pasties: a hand-pie filled with meat like beef or chicken, root vegetables and basic seasonings. They are a delicious, savory pastry that I have not been able to get out of my head since. So, I set out to make these hand-held pastries into a full pie that is easy to make and feeds the whole family.
This recipe has the classic flavors and components of a pasty, transformed into a full pie that anyone can easily make at home.
This recipe is easy, low-ingredient and delicious, much like my British toad in the hole recipe. It's the perfect way to make use of the older ingredients hanging around in your fridge. Have some chicken breasts left over from the roast chicken you made recently? How about a few vegetables that need to be used up? Grab a couple of pie crusts from the store and throw together some simple ingredients to make a hearty, filling dish.
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Ingredients
- chicken breast - If you prefer thigh meat, feel free to use that. Traditionally, Cornish pasties are made with beef, so you could sub that meat in if you prefer it to chicken!
- onion - Yellow or white onions work in this recipe. I prefer yellow.
- potatoes - Yellow potatoes (Yukon Gold) or russet potatoes will work. I prefer yellow for their texture, plus you don't have to peel them.
- small to medium size carrots - I call for carrots on the smaller side because they tend to be sweeter and more tender than large carrots.
- 2 unbaked pie crusts - I use premade frozen pie crusts which thaw in about 30 minutes at room temperature. For an extra homemade touch, you can make your own pie crusts using your favorite recipe.
*See recipe card for full ingredients and amounts.
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How to Make Chicken Pasty Pie
- Cook the filling. Heat a large skillet over medium heat. Melt the butter in the skillet. Add the chicken, onion, potatoes, carrots, and some salt and pepper. Cook until the chicken is fully cooked, about 10 minutes, stirring often.
- Cool. Let the filling cool for about 30 minutes. Check the seasoning and add more salt and pepper, if needed. Preheat oven to 425°F and position the rack on the bottom.
- Assemble the pie. Place 1 unbaked pie crust into a 9" pie plate. Add the cooled pasty filling. Cover with the 2nd unbaked pie crust and seal the edges.
- Cut slits. Cut a few slits into the top of the pie crust to allow steam to escape while baking.
- Bake. Place the pie plate on a metal baking sheet. Bake in the preheated oven on the bottom rack for 30-35 minutes, until the crust is golden.
- Serve. Let the chicken pasty pie cool for 15 minutes before serving.
Joss' Tips
- When you take this pie out of the oven, you'll want to tear into it right away. But make sure you give it time to cool down so you don't burn your mouth on the sizzling hot meat and vegetables!
- This dish tastes best in the autumn and winter months, when the air is cold and crisp, but you can also serve it in the summertime for a hearty family dinner.
- Throw in some cold drinks: a virgin Moscow mule mocktail, easy fall punch or this Black Fog drink.
- Finish with a dessert: homemade apple crisp, easy, homemade pumpkin spice ice cream or cute pumpkin pie cake pops.
Storage & Reheating
- Fridge: Cover the pie and store it in the fridge for up to 5 days.
- Freezer: Store in a freezer-safe bag for up to 6 months (up to 3 for best results).
- Reheat: Reheat in a 350°F oven until warmed through.
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📋Recipe
Chicken Pasty Pie
Ingredients
- ¼ cup butter
- 1 pound chicken breast - cubed (about 3 chicken breasts)
- 1 yellow onion - chopped
- 2 yellow potatoes - diced
- 2 medium-size carrots - diced
- 2 unbaked pie crusts - thawed
- salt and pepper - to taste
Instructions
- Heat a large skillet over medium heat. Melt the butter in the skillet.¼ cup butter
- Add the chicken, onion, potatoes, carrots, and some salt and pepper. Cook until the chicken is fully cooked, about 10 minutes, stirring often.1 pound chicken breast, 1 yellow onion, 2 yellow potatoes, 2 medium-size carrots
- Let the filling cool for about 30 minutes. Check the seasoning and add more salt and pepper, if needed.
- Preheat oven to 425°F and position the rack on the bottom.
- Place 1 unbaked pie crust into a 9" pie plate. Add the cooled pasty filling. Cover with the 2nd unbaked pie crust and seal the edges. Cut a few slits into the top of the pie crust to allow steam to escape while baking.2 unbaked pie crusts
- Place the pie plate on a metal baking sheet. Bake in the preheated oven on the bottom rack for 30-35 minutes, until the crust is golden.
- Let cool for 15 minutes before serving.
Equipment
Notes
- Meat options: Traditionally, Cornish pasties are made with beef, so you could sub that meat in if you prefer it to chicken!
- To store and reheat:
- Fridge: Cover the pie and store it in the fridge for up to 5 days.
- Freezer: Store in a freezer-safe bag for up to 6 months (up to 3 for best results).
- Reheat: Reheat in a 350°F oven until warmed through.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Arpita says
So lovely your recipe Chicken Pasty Pie. The picture you share really mouth watering. I must try this.
Joss D says
Thank you! It is a very tasty recipe.