Hot and delicious, 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.
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.
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.
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.
Notes
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.