Chicken Pie in a Pan

To celebrate British Pie Week, which takes place from the 2nd – 8th of March, we’ve dedicated this month’s blog to one of our favourite pie recipes from the Haynes Men’s Pie Manual, written by Andrew Webb. We’ve included the complete recipe and method below so you have everything you need, except for the ingredients, and it’s a very simple but very tasty pie that we’re sure you’ll enjoy. For more great pie recipes check out the Men’s Pie Manual RRP: £21.99 available from www.haynes.co.uk and other good book shops.

Chicken in a frying pan pie

This is the easiest pie in the world, as you make everything in one pan. Needless to say,
it has to be a pan that you can put in a hot oven. I also use ready-made pastry as that
saves time, mess and fuss too.

I made this pie in a small 7in (18cm) frying pan, though I’ve done it in larger; if you’re going to use a normal sized frying pan double the amount of filling, and I’d probably use a pie bird in the centre. You can also use the tiny frying pans used for frying individual eggs, the result being more of a ‘starter’-sized pie. You can also bulk out with left-over spuds.

Ingredients

 

For the filling
½ tablespoon of vegetable oil
1 small onion chopped
1 clove of garlic chopped
Large handful of any leftover cooked chicken bits (thigh, breast or leg)
½ teaspoon of dried tarragon
100ml of chicken stock
Tablespoon of crème fraîche
Handful of frozen peas
Leftover boiled/roast potato
For the pastry
1 packet of pre-made, pre-rolled pastry (shortcrust or puff)
1 egg

Method

 

1)    Place your pan on the hob and gently fry the onion in the oil until soft. Add the garlic halfway through (you don’t want it to burn).
2)     Add the chicken, tarragon, stock and crème fraîche and simmer for about 15 minutes until well combined. Then add the potato.
3)     Add the frozen peas and cook for another 5 minutes so they’re cooked but still bright green.
4)     Turn off the heat and leave to cool.
5)     When cool, preheat your oven to 180°C. Take the pastry out of the packet and cut off two strips 1cm wide. Fashion these around the edge of your pan (this is to provide a bit more support to the pastry). Brush them with egg wash and unfurl your pastry over the pan. Crimp gently and trim off the excess. Brush with the rest of the egg wash and place in the preheated oven for 15–20 minutes until the pastry is cooked and golden.
6)    Allow to cool a little before eating straight out of the pan.

Learn more about the Haynes Men's Pie Manual

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