Cornish chicken pie

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Prep time:

Cook time:

Serves: 4

By Tech



  • 1 onion peeled and finely chopped

  • 150ml milk

  • 1 tsp vegetable oil

  • 225g puff pastry

  • 2 eggs

  • 2 tbsp fresh parsley

  • 150ml sour cream

  • 15g butter

  • 6 spring onions chopped

  • 4 chicken thigh skinned and boned


  1. Pre-heat the oven to 180C/Gas Mark 4.
  2. Heat the butter and oil in a frying pan, add the onion and cook over a low heat until transparent.
  3. Place into a 1 litre (2 pints) pie dish.
  4. Fry the chicken and cook until lightly browned.
  5. Place on top of the onion in a single layer.
  6. Place the milk, spring onions and parsley in a pan, bring to the boil, simmer for 2-3 minutes, then pour over the chicken and cover with foil.
  7. Bake for 30 minutes or until the chicken is tender.
  8. Remove from the oven and allow to cool.
  9. Roll out the pastry on a lightly floured surface until just larger than the pie dish.
  10. Cut a strip from around the edge of the pastry.
  11. Place the strip on the rim of the pie dish, moisten, then place the pastry lid on top.
  12. Beat the eggs and sour cream together and brush the top of the pie. (Keep the remainder)
  13. Crimp the edges of the pastry and make a hole in the lid to allow steam to escape.
  14. Increase the temperature of the oven to 220C/Gas Mark 7.
  15. Bake for 15-20 minutes or until the pastry becomes a light golden brown.
  16. Reduce the temperature to 180C.
  17. Pour in the egg and sour cream mixture into the pie through the hole.
  18. Shake or tip the dish to spread the mixture and return the pie to the oven for 15 minutes.
  19. Allow to stand for 5-10 minutes before serving.

Additional Information

  • pastry

  • Can Freeze

  • Make Ahead

  • Chicken

  • Main Course

  • Nut Free

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