Chicken Supreme Pies
Delicious individual chicken pies with a rich, creamy filling and hot water crust pastry.
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- •1 tbsp Oil
- •1 tbsp Butterfor frying
- •3 Banana shallotsfinely diced
- •1 clove Garlicfinely chopped
- •250 ml Chicken stockheated
- •75 ml White wine(optional)or extra stock/water
- •300 g Chicken breast meatcooked, leftover or raw
- •150 ml Double creamor heavy cream
- •Saltto taste
- •Black pepperto taste
- •2 tsp Corn flourmixed with cold water
- •1 handful Flat leaf parsleychopped
- •950 g Plain flourfor pastry
- •300 ml Waterfor pastry
- •100 g Lardfor pastry
- •1 count Eggfor egg wash
- •1 dash Milkfor egg wash
- 1
Heat oil and butter in a saucepan.
1 min
- 2
Add finely diced shallots and cook until soft.
5 min
- 3
Add chopped garlic and cook for 1 minute.
1 min
- 4
Add chicken stock and bring to a simmer.
2 min
- 5
Add white wine and simmer.
2 min
- 6
Add chicken meat and cream, then simmer.
5 min
- 7
Season with salt and black pepper to taste.
1 min
- 8
Thicken with corn flour mixed with water.
2 min
- 9
Add chopped parsley and cool the filling.
20 min
- 10
Prepare hot water crust pastry with flour, water, butter, and lard.
10 min
- 11
Roll out pastry and line pie tins.
10 min
- 12
Fill pies with chicken mixture and cover with pastry lids.
10 min
- 13
Brush with egg wash and bake at 160°C (320°F) for 50 minutes.
50 min
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Pizza
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