Chicken pie filling can be frozen for up to three months. Add pastry to the defrosted filling and bake until the pastry is cooked through and the filling is piping hot. The secret to crisp pastry ...

This makes enough for 40 pasties. If you're using a domestic oven ... For the filling, place the chopped chicken and flour in a large bowl and mix until the meat is coated in the flour.

Use a spoon to scoop out the chicken mixture, topping each serving with a piece of pasty. Recipe from Chicken and Egg by Janice Cole/Chronicle Books, 2011.

Chicken, leek and mushroom pie with pastry on the top and bottom - it’s a bit like a posh pasty and just what you need on a cold autumn night. And after a new mashed potato hack has surfaced ...

But the flaky handheld meat pie is a staple of British cuisine ... in the open savoury category for his barbeque chicken pasty, caused an uproar over his unconventional use of the ingredient ...