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Chicken Pies

Serves 2

Chicken Pies

  • 2 cups (320g) coarsely chopped cooked chicken
  • ¾ cup (180g) sour cream
  • 2 tablespoons chopped basil leaves
  • 1 teaspoon finely grated lemon rind
  • 2 teaspoons Dijon mustard
  • sea salt and cracked black pepper
  • 4 x 200g sheets store-bought butter puff pastry, thawed
  • 1 egg, lightly beaten


  1. Preheat oven to 180°C (350°F).
  2. Combine the chicken, sour cream, basil, lemon rind, mustard, salt and pepper.
  3. Cut 2 x 15cm x 10cm rectangles from the pastry and place on a baking tray lined with non-stick baking paper.
  4. Spoon the filling into the centre of the pastry.
  5. Brush just inside the edge of the pastry with the egg. C
  6. ut 2 x 18cm x 12cm rectangles from the remaining pastry and place over the filling.
  7. Gently press the edges together to seal. Brush the tops of the pies with the beaten egg.
  8. Bake the pies for 25–30 minutes or until pastry is puffed and golden.