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Watercress and lemon chicken pot pies recipe

Watercress and lemon chicken pot pies recipe

14 ratings

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. See method

  • Serves 4
  • 30 mins to prepare and 1 hr 30 mins to cook
  • 582 calories / serving
  • Freezable

Ingredients

  • 40g butter
  • 400g pack diced chicken breast
  • 1 large onion, diced
  • 40g plain flour
  • 1 tsp English mustard powder
  • 1 chicken stock cube, made up to 400ml
  • 4 tbsp single cream
  • 250g small or Chantenay carrots, larger carrots peeled and halved
  • 85g pack watercress
  • 3 spring onions, roughly sliced
  • 1 lemon, zested, ⅓ juiced (you need 1 tbsp), the rest cut into wedges
  • 1 x 375g pack lighter ready-rolled puff pastry
  • 1 egg, beaten
  • 125g frozen peas, blanched and cooled
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    2440kj
    582kcal     29%

  • Fat

    24g 35%

  • Saturates

    13g 63%

  • Sugars

    13g 15%

  • Salt

    1.9g 31%

of the reference intake
Carbohydrate 54.9g Protein 35.7g Fibre 6.1g

Method

  1. 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.

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  2. 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.
  3. Boil the carrots until just tender, then drain well.
  4. 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.
  5. 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.
  6. 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.

See more Pie recipes

 

Freezing and defrosting guidelines
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.

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