Creamy little chicken pies

This recipe for little chicken pies from Miranda Gore Browne is a lovely one to have at the ready. Handy for long journeys, for picnics and time outdoors this summer. You can follow Miranda on Instagram @mirandagorebrowne for more inspirational food idea.

Ingredients

• 1 small onion, diced
• 1 tbsp rapeseed oil
• 1 carrot, grated
• 4 rashers of streaky bacon, cut into small pieces
• 3 tbsp butter
• 2 chicken breasts, finely chopped or use roasted chicken
• 100g peas, frozen or fresh
• 125ml crème fraiche
• 60ml chicken stock
• Sea salt and pepper
• Shortcrust and puff pastry (ready-rolled)
• 1 beaten egg

Method

1. Over a medium heat, add the oil and fry the onion and carrot in a frying pan until starting to colour.
2. Add the bacon and cook until crispy, lift out of the pan and put to one side.
3. Add the chicken to the pan with the butter and cook until starting to brown.
4. Add the peas and then the chicken stock and bubble for a few minutes.
5. Return the bacon to the pan and add the crème fraiche, sea salt and pepper, stir everything until it is all creamy and covered with the sauce.
6. Roll out the shortcrust pastry or use ready rolled. Use a round cutter to cut out circles of pastry. Use more shortcrust pastry or puff pastry, roll out and cut 12 circles for the tops.
7. Put a spoonful of the chicken filling into the middle of each circle of pastry, brush some water around the edge of each pastry circle. Take a second circle of pastry and press on top. Use a fork to press and seal the two pieces together and carefully lift the filled pies onto a lined baking sheet.
8. Preheat the oven to 200 degrees, brush the pies generously with beaten egg and bake in the hot oven for 20-25 minutes or until golden and puffed up.