Similar Recipes
Easy Chicken and Leek Pie
This easy chicken and leek pie is a British classic! The cozy filling of chicken and leeks bakes beneath a golden brown disk of buttery puff pastry.
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Chicken and Leek Pasties Recipe | Cook the Book
Taking a cue from Cornish pasties, these are little moon-shaped handheld pastries filled with savory ingredients. Hugh Fearnley-Whittingstall offers up three filling variations in River Cottage Every Day—leftover stew, lentil and squash, and chicken and leek.
Chicken Pot Pie
Everybody will fall in love with this Chicken Pot Pie! A creamy chicken and vegetable filling with a hint of thyme with a flaky puff pastry lid.
Quick Chicken Pot Pie
Who says the pastry has to be baked ON the pie filling? FREE FORM it, and make chicken pot pie from scratch in just 20 minutes!
Chicken Pot Pie
This Chicken Pot Pie recipe features a rich cream sauce, flaky, buttery crust, and juicy chicken, balanced with a healthy mix of vegetables!
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Individual Double-Crusted Chicken Pot Pies
This is the quintessential double-crusted chicken pot pie of your dreams. It has a super-concentrated broth for the filling, with tender chunks of chicken that stay juicy even after baking.
Chicken and Mushroom Pies for Harry Potter
A classic British savory pie in miniature form, these individual Chicken and Mushroom Pies are the epitome of comfort. Inside a perfectly flaky crust is a luscious chicken and mushroom filling that totally satisfies.
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Chicken Pot Pie With Buttermilk Biscuit Topping
Topping a chicken pot pie with biscuit dough results in an amazing combination of textures: fluffy, crusty biscuits and creamy chicken filling. The tangy buttermilk biscuits also provide more heft to the dish, making it feel heartier.
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Cornish Pasty
Cornwall's contribution to the world of meat pastries is a simple hand pie filled with meat and root vegetables. Although the Cornish Pasty Association has strict rules regarding what exactly can go in an official Cornish pasty (beef, turnip, potato and onion), on this side of the pond it's safe to add a few extra ingredients other than the essentials. Traditionally, this pie is meant to eat standing on a lunch break, but add a pot of tea or some strong ale and light green salad and these humble...
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Rabbit, Prune, and Onion Pie
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Of all the great things that Britain has given the world, savory pies have got to top the list. From the hand-held pasty to the potato-topped fish pie or the always delicious steak and kidney, a good savory pie is hard to refuse. And this version filled with chicken and leek is a fantastic pie to get started with, if this type of dish is not already one of your favorites.
Serve With
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
Roasted Asparagus
Just a really quick, very tasty way to prepare roasted asparagus: cook in a hot oven with garlic, finish with lemon juice & parmesan. YUM!
Creamy Mashed Cauliflower
The most amazing creamy Mashed Cauliflower that's as delicious as mashed potato! You'll be eating this Cauliflower Mashed Potato straight out of the pot!
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
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Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
Great Roasted Carrots
The best way to make roasted carrots is in a very hot oven so they brown nicely. Nobody wants bland, colourless carrots that look like they've been boiled!
Haricots Verts with Lemon-Herb Brown Butter
French Green Beans make the perfect holiday side, especially tossed in brown butter with fresh lemon juice and herbs. On the table in less than 30 minutes!
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
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Old-Style Mustard and Rosemary Asparagus
This simple green side features asparagus roasted with old-fashioned grain mustard, fresh rosemary, lemon zest, olive oil, and sea salt.
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Roasted Potato and Shallot Salad With Marinated Mushrooms and Kale
This robust salad pulls together a handful of hearty, delicious ingredients: tender roasted potatoes, sweet caramelized shallots, tart marinated shiitake mushrooms, and hefty kale leaves.