Kinnaird shares some tips for advance preparation as well as for learning to work like a pro with the often intimidating puff ...

Instructions Preheat the oven to 400 degrees F. Grease a 9x13-inch baking dish; set aside. Roll out each pastry sheet on a ...

2. Stir the chicken and tarragon into the sauce, then spoon the mixture into a 23cm round pie dish. 3. Top with the pastry, pressing it along the edge of the dish to seal and trimming off any excess.

Chicken and mushroom pie is a quintessential dish during the ... Meanwhile, unroll the pastry sheet on its paper and score a 3cm border around the edge, then very lightly score a large criss ...

Heat a dash of olive oil in a large frying pan and cook the chicken ... the puff pastry sheet over the top. Brush with milk. Bake for 35 minutes or until the top is golden-brown and the pie ...

Fold the paper over and flatten the pastry between ... Drop the chicken into the sauce and now add the crème fraîche. Finish with chopped parsley, season, and that is your pie filling.

Having over-catered somewhat for a lunch, I used the substantial amount of leftovers to make a large chicken and mushroom ... the pastry to cut out leaves to decorate the centre of the pie.

Chicken pie often makes its way on to our menu because it’s such a convivial dish – easy to make and loved by everyone. Its flaky pastry and hearty filling create a comforting experience that ...

If you're in search of a 'filling, feel-good dinner', then look no further than this one-pan chicken and mushroom pie created ...

Spoon the chicken mixture into the baking dish. On a lightly floured surface, roll the puff pastry to a 13 x 9- inch rectangle. Drape over the baking dish, gently pressing the pastry where it ...