Recipe Card

Professional Scrummy Scrumpy Chicken Pie


  • 12 Jus-Rol™ Ready Rolled Puff Pastry 152mm rounds, thawed
  • 1.1 kg Leeks, halved lengthways and sliced
  • 1.5 kg Chicken Breast meat, cubed
  • 750 ml Scrumpy Cider or your favourite local cider
  • 675 g Bramley Cooking Apples, peeled and diced
  • 150 g butter
  • Few sprigs of Thyme
  • Salt and pepper to season
  • Beaten egg to glaze

Equipment required

  • Saucepan
  • Ovenproof dish
  • Rolling Pin
  • Pastry Brush


  1. Preheat oven to 220°C/425°F/Gas Mark 7
  2. Sauté prepared leeks in butter until just tender. Remove with slotted spoon.
  3. Add chicken to pan and seal on all sides. Add cider and half the thyme to pan, bring to boil and simmer for 5 minutes. Stir in prepared apples and cooked leeks, season with salt and pepper, then leave to cool.
  4. Divide cooled filling between 12 individual pie dishes. Brush rims of dishes with beaten egg then top each dish with a pastry round, pressing down sides to seal. Brush with beaten egg then sprinkle with remaining thyme.
  5. Bake for 15 - 18 minutes or until the pastry has risen and is golden brown.