Watercress and lemon chicken pot pies
This take on a classic pub pie is just the right mix of fresh and indulgent. Put an afternoon aside to make this dish and experience proper comfort under a bronzed pastry crust.
- Melt the butter in a frying pan over a high heat. Add the chicken and fry, stirring, for 3-4 mins until sealed; transfer to a plate with a slotted spoon. Reduce the heat to medium-low, add the onion and fry for 5-8 mins until soft. Stir in the flour and mustard, increase the heat to medium and slowly stir in the stock to make a smooth sauce.
- Return the chicken and any juices to the pan and simmer gently, stirring occasionally, for 5 mins. Turn off the heat and stir in the cream, then tip into a sieve set over a large bowl to separate most of the sauce.
- Boil the carrots until just tender, then drain well.
- Blitz the sauce and 50g watercress in a food processor until smooth. Mix into the chicken with the carrots, spring onions, lemon zest and juice; season. Divide between 4 small pie dishes and set aside to cool to room temperature.
- Brush the edges of the dishes with a little egg. Unroll the pastry and cut out 4 pie lids. Press the pastry to the edges of the dishes; trim any excess. Chill for at least 1 hr or overnight before cooking.
- Preheat the oven to gas 6, 200°C, fan 180°C. Brush the pastry twice with egg, cut a cross in the middle of each pie, then decorate by scoring lightly with a knife. Bake for 25-30 mins until the pastry is golden. 7 Toss the remaining watercress with the peas and serve with the pies and lemon wedges.
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Freezing and defrosting guidelines
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In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.