Name: Little Coronation Chicken Pies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: British, English, Welsh, Scottish
Ingredients: Coronation Chicken Filling:; 900g cooked chicken, skinned and deboned, roughly diced into small chunks; 50g toasted flaked almonds; 6 tablespoons mayonnaise; 6 tablespoons Crème Frâiche; juice of half a lemon; 3 teaspoons curry paste (mild or medium according to taste); 3 teaspoons Chunky Mango Chutney (plus extra to serve); Small bunch spring onions (trimmed and finely diced, reserve some of the green tops to serve); salt and pepper to taste; Pies/Pastry:; 350g ready-made (and ready-rolled of necessary) shortcrust pastry; OR home-made shortcrust pastry; 1 egg, beaten

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Little Coronation Chicken Pies – the perfect addition to any summer picnic, festive buffet table, and any Platinum Jubilee Celebration.

For Summer Picnics, Festive Buffets and Jubilee Street Parties

These fabulous Little Coronation Chicken Pies would make the perfect addition to any summer picnic, festive buffet table, and of course they would be very welcome at any Platinum Jubilee Celebrations – such as a street party or afternoon tea.

Make the Coronation Chicken filling ahead of time, and then just use some ready-rolled pastry to line a bun/muffin tin, and eh voila! You will be rewarded with 12 little pies, perfect for al fresco and indoor picnic snacking.

The filling is also brilliant when used in sandwiches, or when served with with salad, it’s such a diverse and flexible recipe.

In this latest recipe of mine, I also cut back on time by using a ready cooked Roast chicken, which I bought from the cooked Deli section of a local supermarket.

You can however use a roast chicken you’ve cooked at home, or any leftover cooked chicken. I used about 900g (2 lbs) of cooked chicken – but please adjust it according to what you have to hand, and for the amount of pies you intend to bake.

Contrary to popular belief, recipes that have mayonnaise in them work beautifully in any bakes, such as these Little Coronation Chicken Pies.

Mayonnaise is after all just raw eggs and oil, so aa it bakes, it cookes and thickens into a silky, thick sauce.

I often add a tablespoon of mayonnaise to my scrambled eggs too, for a rich and creamy finish – totally unctuous and delectable when served with smoked salmon on sourdough toast.

I’ve shared a couple of other serving suggestions for the Coronation Chicken filling at the end of this post – it’s such a versatile recipe.

Notes, Substitutions and Serving Ideas

Make these pies vegetarian by using Quorn pieces in place of cooked chicken.
A large plate pie can be made too, use an enamel pie tin, about 20cms (8″) in diameter.
These pies can be frozen once cooked, defrost overnight in the fridge and reheat on a low oven for about 5 minutes.
Use any chutney you have to hand, such as red onion or an apple chutney, in place of the mango chutney.
You can also use puff pastry for these pies too, ready rolled is an easy option.
Serve the Coronation Chicken filling in Baby Gem lettuce leaves
Use the Coronation Chicken filling in sandwiches, or even in scones.

More Jubilee Picnic Ideas

Sunday Baking: A Beautiful Easy Quick Bread Recipe - Zuri's South African Picnic Bread — Jubilee Vegetarian Stuffed Picnic Loaf

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Recipe for Little Coronation Chicken Pies

Little Coronation Chicken Pies

Yield: 12 pies

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

The filling is also brilliant when used in sandwiches, or when served with with salad, it's such a diverse and flexible recipe.

In this latest recipe of mine, I also cut back on time by using a ready cooked Roast chicken, which I bought from the cooked Deli section of a local supermarket.

You can however use a roast chicken you've cooked at home, or any leftover cooked chicken. I used about 900g (2 lbs) of cooked chicken - but please adjust it according to what you have to hand, and for the amount of pies you intend to bake.

Ingredients

Coronation Chicken Filling:
900g cooked chicken, skinned and deboned, roughly diced into small chunks
50g toasted flaked almonds
6 tablespoons mayonnaise
6 tablespoons Crème Frâiche
juice of half a lemon
3 teaspoons curry paste (mild or medium according to taste)
3 teaspoons Chunky Mango Chutney (plus extra to serve)
Small bunch spring onions (trimmed and finely diced, reserve some of the green tops to serve)
salt and pepper to taste
Pies/Pastry:
350g ready-made (and ready-rolled of necessary) shortcrust pastry
OR home-made shortcrust pastry
1 egg, beaten

Instructions

1. Make the sauce: mix all of the sauce ingredients together, adding the lemon juice to the mayonnaise and crème frâiche first in order to loosen it, before adding the rest of the ingredients. When adding the chutney, carefully stir it in as not to over mix them and change the colour pf the sauce. Adjust seasoning to taste with extra curry paste and salt and pepper if necessary.

2. Add the diced cooked chicken to the sauce mixture and carefully fold it in, then add the flaked almonds. Keep in the fridge for up to 2 days before using - bring to room temperature before using in pies or any other baking.

3. Make the pies: preheat the oven to 200C/180C Fan/400F/Gas Mark 6. Grease a 12 x hole bun/muffin pan, or 2 x 4 hole Yorkshire pudding tins for larger pies.

4. Using a small saucer or a large scone cutter, roll out your pastry and cut out your pie bases to fit your size tins. Spoon the filling into the pastry cases, not too much or the filling will overflow. Roll out the remaining pastry and cut out lids for the pies. Moisten the edges and seal with your fingers or a fork.

5. Make steam holes or cuts in the top and roll out the pastry trimmings to make decorations for the tops. Brush the beaten egg over to top of the pies and then place the pastry decorations on top, if using – brush again with the beaten egg.

6. Bake in the pre-heated oven for between 25 and 30 minutes – this is dependant on the size of your pies. 25 minutes will suffice for the smaller size pies and up to 40 minutes for larger pies made in a 4 x hole Yorkshire pudding tin.

7. Remove from oven when the pies are golden brown. Allow to cool in the tins, before gently removing to a cooling rack. Alternatively, leave them in the tins for easy transportation to the picnic. Eat the pies warm or at room temperature with salad and pickles.

Notes

Make these pies vegetarian by using Quorn pieces in place of cooked chicken.

A large plate pie can be made too, use an enamel pie tin, about 20cms (8") in diameter.

These pies can be frozen once cooked, defrost overnight in the fridge and reheat on a low oven for about 5 minutes.

Use any chutney you have to hand, such as red onion or an apple chutney, in place of the mango chutney.

You can also use puff pastry for these pies too, ready rolled is an easy option.

For homemade shortcrust pastry follow this recipe:

340g SR flour (12 ozs)
160g butter (6 ozs)
cold water (to mix, about 30ml)
pinch of salt

Mix flour and salt in basin, rub in the butter until it resembles fine breadcrumbs.
Using a knife to cut and stir, mix with cold water to form a stiff dough. Do not over mix, light of hand is best.

Allow pastry dough to chill and "relax" for 30 minutes, in a fridge or a cool place, cover the bowl or put the pastry in some cling film.