Chicken Pasty Pie

5 from 1 vote

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.

Prep Time15

Cook Time40

Cooling Time30

Total Time1 25

Course: Main Course

Cuisine: British

Servings:

Calories: 483kcal

Author: Joss Dyckson

Equipment

Pie plate

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

US Customary - Metric

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.

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