These delicious individual Chicken and Bacon Pot Pies are brimming with umami; the filling is packed with roast chicken and earthy chestnut mushrooms, wrapped in a creamy white wine sauce. Bacon lardons add a smoky note without overpowering the sweetness of the leeks. Jo recommends using leftover roast chicken in these, making them super simple and speedy. Ready-rolled puff pastry is a brilliant cheat's ingredient to have in your fridge or freezer to help you quickly whip up these pies.
Plate Up Pointers when making this recipe:
- Take the pastry out of the fridge a few minutes before you need to use it, so it's easy to work with.
- For best results, once you have topped the pies leave them to chill in the fridge before baking. This will help the pastry rise.
- Double egg wash for a beautiful shiny glaze—once when you put the pies in the fridge to chill and then a second time before baking.
- Switch it up—switch the leeks for onions or shallots. If you don't have leftover chicken, you could use chicken thighs instead and cook them with the bacon and vegetables. These are also great for using up any leftovers you fancy!
This low-effort Moroccan Filo Pie brings maximum flavour for an easy dinner. A vibrant pie filling is made with a Mediterranean-style vegetable mix and aubergine. Warmth from the earthy spices is swiftly followed by a touch of sweetness from the apricots and a salty kick from the olives. Using spices in this way is an excellent hack to transform everyday ingredients into something special. This crispy filo pie is guaranteed to become a new family favourite.
Plate Up Pointers when making this recipe:
- Keep this pie vegan by swapping the honey for sugar or maple syrup.
- Filo pastry is a brilliant ingredient—and a very forgiving one too! It's always great to have one in the freezer.
- Switch it up: this pie is also a great way to use up leftover vegetables you may have in your fridge; cauliflower would also work well.
Fish and chips are a classic British staple, but have you tried them in a pie? This is a fish pie with a twist. The creamy filling involves the flavours of tartare sauce with the gherkins and capers, which lend a pleasing sharpness. In the middle is a surprise layer of boiled eggs nestled in the sauce like little treasures, then topped with the luxurious fish filling and laced with peas. A layer of oven-baked chips is the finishing touch.
Plate Up Pointers when making this recipe:
- The filling is made from an easy white sauce; make sure you take the time to cook the flour out when you add it to the onion and butter.
- Gradually add the milk when making the white sauce to avoid any lumps in the filling.
- If you prefer a more traditional fish pie topping, simply swap the chips for mashed potato - sweet potato mash would also work well.
This classic steak and ale pie takes a little extra effort, but trust us, it is worth it! Most of the preparation time is hands-off as the oven works its magic. Slow cooking the beef in a full-bodied ale transforms cheaper cuts of meat like braising steak. Here, we've added balsamic vinegar and Worcestershire sauce for a flavour boost. Topped with a crispy, ready-made shortcrust pastry, this is the ultimate comfort food.
Plate Up Pointers when making this recipe:
- For best results, always chill your pastry once you have topped the pie. This helps to stop the pastry from shrinking in the oven.
- Make sure the pie filling is cooled before you add the pastry, or the pastry will soften before baking.
- If you have time, it's best to make this the day before to allow the beef to marinate and the flavours develop in the filling; it will be extra tasty!
- If preferred, you can swap the shortcrust pastry for puff pastry.
We hope you enjoy creating these foolproof pie recipes that the whole family will love. Plate Up allows you to plan your meals for the week ahead by ordering all your recipe ingredients through your chosen supermarket. Start meal planning with Plate Up today.
