Chicken and stuffing pie

This is the ultimate comfort food pie - you will love it.

As with all great pie recipes, it comes from Lisa Faulkner - her books are my favourite and this recipe is from her most recent book which I would highly recommend. I have also made her chicken and mushroom pie (click here for recipe) and her turkey and leek pie before (click here for recipe)

I changed Lisa Faulkner's recipe a bit, adding garlic and wholegrain mustard to mine, and I also used half the amount of stuffing to her recipe which I thought was the perfect amount, but if you love stuffing and want it oozing then feel free to double my quantity! The stuffing is layered between two sheets of puff pastry so I was sceptical and thought this may make the pie soggy but no no no, it was absolutely perfect and had the most delicious flavour and textures.

I used leftover roast chicken from the previous night to make this pie (click here for recipe!) I would highly recommend using leftover roast chicken because it just has such great flavour and will be moist and tender, and you can use a mixture of breast, thigh, wing etc. Equally, if you are wanting to make this so desperately (which you should be) and haven't got any leftover roast chicken, then cooking chicken thighs or breasts would still work.

Bake this pie and then curl up on the sofa in comfort food heaven. A perfect weekend treat with some oven cooked chips and a glass of wine.

Serves 4

- 85g sage and onion stuffing

- 50g butter

- 2 cloves of garlic, crushed

- 1 onion, chopped

- 50g flour

- 200ml chicken stock

- 150ml single cream

- 2 tsp wholegrain mustard

- 500g cooked chicken, torn

- 200g mushrooms, sliced

- handful of fresh parsley, chopped

- black pepper

- 375g ready rolled puff pastry (Sainsbury's size - quantity can vary)

- 1 egg, beaten

1. Preheat the oven to 180 degrees.
2. Make the stuffing (mix with boiling water according to packet instructions) and set aside.
3. Fry the garlic and onion in the butter for 5 minutes, or until softened.

4. Mix in the flour, then add the chicken stock, cream and wholegrain mustard. Bring to the boil, then simmer for 10 minutes.
5. Stir in the cooked chicken, mushrooms, parsley, and pepper, and cook for a further 5-10 minutes.

6. Transfer the mixture to a pie dish.

7. Cut two layers of pastry to fit the pie dish. Spread one layer with the prepared stuffing.

8. Place the other sheet of pastry on top of the stuffing and press into the other sheet of pastry.

9. Brush the insides of the pie dish above the filling with beaten egg, then place the pastry on top, pressing lightly into the sides to mould to the shape of the dish. Brush the top of the pastry with egg and using a sharp knife, pierce three slits into the middle.

10. Cook in the oven for around 30 minutes, or until bubbling inside and golden brown on top.

Enjoy :)

Steak and ale pie

Hands down, this is the best pie I've ever had. You've probably seen on here that I love both the chicken and mushroom pie and turkey and leek pie (both Lisa Faulkner recipes) but this was another level - absolutely delicious and perfect as a winter comfort food. Traditional British pub food that has brilliant flavour and textures. I served this with cheesy mash and veg but it would work equally well with chips or home-made wedges too! Sorry if the photos look unappetising - pie is a bit tricky to dish up looking spectacular...

Serves 3-4

- 450g beef (stewing steak, diced beef etc.)

- 10g flour

- olive oil or butter

- 1 onion, chopped

- 1 carrot, chopped

- 100g mushrooms, chopped

- 2 tsp dried thyme

- 200ml good-quality ale

- 250ml beef stock

- salt and pepper

- ready-rolled puff pastry

- 1 egg, beaten

1. Coat the beef in the flour and season.

2. Cook the meat in the oil or butter in a large saucepan until browned.

3. Add the onion, carrot, mushrooms, thyme, ale and stock. Stir and bring to a simmer, then cover for an hour, stirring occasionally. 

4. Pre-heat the oven to 220 degrees and grease a baking dish.

5. Cut out the puff pastry to line the dish and pour in the beef mixture.

6. Top with more puff pastry, sealing the sides, and glaze with beaten egg.

7. Bake in the oven for 20-30 minutes, or until golden brown and puffed up. Serve with potato of your choice.

Enjoy :)

Chicken and leek pie

Another brilliant Lisa Faulkner recipe - her chicken and mushroom pie is also amazing, I've posted that recipe before. This is actually called turkey and leek pie in her book as it's meant for leftover turkey but I just used regular chicken breast and cooked that first. I will write her recipe below but if you do want to use chicken then make sure you cook it first, unless it's left over from a roast. This is such a delicious comfort food from the crisp pastry and thick, hearty sauce. There is also so much flavour from the smoked bacon and stock mmmm. Perfect served with creamy mash!

Serves 3
- 75g bacon, cubed
- 2-3 fresh thyme sprigs
- 750g leeks, sliced
- olive oil & butter
- 400g cooked turkey breast
- 25g plain flour
- 1 pint of chicken stock
- 25ml double cream
- ready rolled puff pastry
- beaten egg or milk

1. Preheat the oven to 190 degrees / gas mark 5.
2. Dry fry the bacon in a large pan for 3-4 minutes then add the thyme.
3. Add the leeks with the olive oil and butter and cook on a low heat for about 15-20 minutes, or until soft.
4. Add the turkey to the pan then mix in the flour and pour over the stock. Stir and add the cream. Bring to the boil then take off the heat.
5. Using a slotted spoon, put the turkey and leek mixture into a large dish.
6. Return the 'sauce' in the pan to the heat to reduce for a few more minutes until thickened. Pour over the pie filling in the dish.
7. Grease the rim of the pie dish and cut the puff pastry to fit on top. Pinch round the edges to seal then brush with the beaten egg or milk.
8. Bake in the preheated oven for 40 minutes or until golden brown.

Enjoy :)

Chicken and mushroom pie

*I have made this before - the recipe is here, but wanted to post some better photos as I made it tonight for my mum's birthday and absolutely loved it again!*

I served it with creamy parsley mash again and spring greens mm mm. Make sure to check the other post for the recipe because you don't want to miss out on this delicious meal

Enjoy :)

Chicken and mushroom puff pastry pie

I had been craving a pie for ages; pastry is such a weakness for me, and puff pastry is definitely the most satisfying! I decided to make this creamy, comfort food chicken pie after coming across the recipe in Lisa Faulkner's cookbook (check here for info on her book). However, I altered it in a few ways - her recipe is for pot pies (small individual ones) and I made one large one, I lined the dish with puff pastry so it has a pastry base and topping rather than just topping, I used parsley instead of tarragon, and I didn't use any fennel. It was absolutely delicious, I recommend to anyone who likes pies. I had never made a pastry pie before, and it was exceptionally easy considering you can buy ready-rolled puff pastry! My boyfriend and I both loved it, although it is very rich - I guess this is one of the reasons why in the original recipe it just has a pastry topping rather than the filling being completely encased. I served the pie with creamy, parsley mash (I didn't take a picture of this but will write the recipe down below) and green beans. Mmmm, re-living the amazing taste of the mushrooms and parsley - I cannot wait to make this again!

Serves 4
- 1 tbsp butter
- 1 tbsp olive oil
- 3 medium chicken breasts, chopped
- 3 garlic cloves, crushed
- 1 onion, chopped
- 300g mushrooms, quartered
- 100ml double cream
- 270ml chicken stock
- bunch of fresh parsley, finely chopped
- puff pastry (1 or 2 sheets if just covering top, but 4-6 if lining the dish as well)
- 1 egg, beaten


1. Pre-heat the oven to 200 degrees. Heat the butter and oil in a deep frying pan and fry the chicken until browned. Put aside and return the pan to the heat, adding the garlic and onion, cooking until softened.
2. Add the mushrooms (adding a bit more oil if necessary) and cook until reduced down and softened.
3. Pour in the double cream and prepared stock, and reduce for 5-10 minutes until thickened. Add the cooked chicken, and parsley.

4. Meanwhile, oil a deep baking dish and line it with puff pastry (only one layer thick). You may need to cut different shapes for it to fit round the sides. Pour the chicken and mushroom mixture into the pastry-lined dish.

5. Top with the remaining pastry and brush with the beaten egg - this helps it crisp up, and gives it that gorgeous golden brown colour. If you want you can save some pastry and make shapes to stick on top, my boyfriend made the star! Bake in the oven for 20 minutes, or until hot in the middle and the pastry is crisp and golden.

For parsley mash

- mashing potatoes

- salt

- margarine

- double cream

- fresh parsley, chopped

1. Simply cook the potatoes in a pan of salted water according to packet instructions (20-30 mins)

2. Drain and return to the pan, adding a dollop of margarine and some cream. Mash until smooth - season to taste and add more cream if necessary. Add the parsley and stir through... delicious!

Enjoy :)