Cornish chicken pie recipe

Cornish Chicken Pie recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and hearty dish? Look no further than this Cornish chicken pie recipe! Packed with tender chunks of chicken, savory vegetables, and a creamy sauce, this classic British dish is sure to satisfy even the pickiest eaters. The golden pastry crust adds a delightful crunch to every bite, making it the perfect comfort food for any occasion. Whether you're hosting a dinner party or simply craving a comforting meal, this Cornish chicken pie is a must-try.

Keywords: Cornish chicken pie, recipe, hearty, British dish, comfort food.

Cornish chicken pie recipe details

Cornish chicken pie recipe, recipe Rating: 4.6
Number of votes:105 

Ingredients

15 g	butter
1 tsp	vegetable oil
1	onion, chopped
4	chicken legs, bones and skin removed
2 tbsp	parsley, finely chopped
4	spring onions, chopped
150 ml	milk
225 g	ready rolled out puff pastry
150 ml	sour cream
2	eggs
	salt and freshly ground black pepper

Instructions

Preheat the oven to 180°C.

Heat the butter and oil in a frying pan, add the onion, cover and cook over a low heat, until softened but not browned. Transfer to a 1.1 litre pie dish.

Place the meat into the pan and cook until golden brown all around. Transfer on top of the onions in a single layer. Add the parsley, spring onions and milk into the pan and bring gently to a boil. Simmer for 2-3 minutes, then pour the milk over the chicken. Season with salt and pepper. Cover with a lid or aluminium foil. Bake for 30 minutes. Remove from the oven and leave to cool completely.

Divide the pastry in two parts, one a bit larger than the other. Cut out and roll out the larger part on a slightly floured surface, 2.5 cm larger all around than the pie dish. Line the pie dish with the pastry and place into the fridge until the chicken is cold. When cold, transfer the chicken mixture completely into the pastry case.

Cut and roll out the other part of the pastry to fit as a lid on the pie. Transfer on top of the chicken, moisten the rims of the pastry with a little water and crimp the edges to seal tightly. Make a steam hole in the lid. Preheat the oven to 220°C.

Whisk the sour cream and eggs together and brush the top of the pie with a little of the mixture. Bake for 15-20 minutes, until slightly golden. Reduce the temperature to 180°C. Pour the remaining sour cream mixture into the hole in the pie lid. Shake the dish to distribute the cream mixture. Then return the pie into the oven for another 15 minutes.

Remove from the oven and allow to cool down a little before serving. You may also serve the pie cold.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 1 hr
Resting time:
ca. 1 hr
Grade of difficulty:
tricky
Calories per portion:
n/a