Cornish Chicken Pie
A hearty, savory pie filled with chicken and vegetables, perfect for a cold winter's night.
Ingredients
- ●1 pound, cut into 1-inch pieces Chicken
- ●1 sheet, thawed Pastry
- ●1 medium, peeled and chopped Carrotsapproximately 2 cups
- ●1 medium, chopped Onions
- ●1/4 cup, finely chopped Cornish
- ●to taste Salt
- ●to taste Black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roll out the pastry on a floured surface to a thickness of about 1/8 inch.
- 3
Transfer the pastry to a 9x13 inch baking dish.
- 4
In a large skillet, sauté the chicken, carrots, and onions over medium heat until the chicken is cooked through.
- 5
Add the chopped Cornish to the skillet and stir to combine.
- 6
Season with salt and pepper to taste.
- 7
Pour the chicken mixture into the pastry-lined baking dish.
- 8
Roll out the remaining pastry to a thickness of about 1/8 inch.
- 9
Place the rolled-out pastry over the filling and crimp the edges to seal.
- 10
Cut a few slits in the top crust to allow steam to escape.
- 11
Bake for 25-30 minutes, or until the pastry is golden brown.
- 12
Let the pie rest for 10 minutes before serving.