Coronation pies

Coronation pies

  • 1
  • 2
  • 3
  • 4
  • 5
(16 ratings)

Prep: 15 mins Cook: 25 mins


Serves 12
These little chicken pies are fancy enough to hold court at your next tea party

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal281
  • fat19g
  • saturates8g
  • carbs23g
  • sugars4g
  • fibre2g
  • protein8g
  • salt0.57g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp medium curry powder
  • 3 tbsp mango chutney
  • 140g cooked chicken breast, diced into chunks
  • 140g soured cream
  • knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 500g pack shortcrust pastry
  • flour, for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 tbsp flaked almonds


  1. Heat the oil in a small frying pan. Cook the onion in the oil until soft, about 5 mins, then stir in the curry powder and cook for 1 min more. Scrape into a mixing bowl and stir in the mango chutney, followed by the chicken and soured cream, then season.

  2. Heat oven to 200C/180C fan/gas 6. Cut 24 strips of baking parchment as wide as the base of your muffin tin and grease one side with a little butter to help them stay in place. Criss-cross 2 into each hole of a 12-hole muffin tin so the edges of the strips stick out – this will help you remove the pies easily once cooked. Thinly roll out three-quarters of the pastry on a lightly floured surface. Stamp out 12 circles big enough to line the holes generously, with a little pastry overhang at the top for sealing.

  3. Divide the chicken filling between the pies. Roll out remaining pastry and cut 12 lids. Top each pie with a pastry lid, press together the edges to seal and roll down any excess pastry to make a lipped-edge. Brush the tops with more beaten egg and scatter with almonds. Poke a fork in each to let the steam out while they cook and bake for 20-25 mins or until golden and cooked through.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
6th May, 2017
These are a little effort but really, really tasty. We love them!
22nd Jun, 2016
My Mum made these for a friend's party. Perfect size and tasted gorgeous served cold. Now a family favourite for picnics, barbecues and family get-togethers. Yum.
18th Apr, 2016
This has become a bit of a go-to recipe for me, especially when using up chicken from the Sunday Roast. Admittedly, I have since dispensed with the work involved to make mini pies, and now instead make them in to pasties, which are also nice using puff pastry. I have turned them in to a weekday meal by serving alongside some Naan bread and Asian Slaw (found on this site). They are also great served cold for a picnic!
25th Feb, 2016
Eaten at 11.00 am with friends. All agreed they were excellent. I used red onion and reduced the mango chutney. I agree that they are a bit fiddly but intend to work on this the next time I make them.
Caketoppers's picture
5th Nov, 2015
This was a bit too fiddly for me so I used half the quantity and made them in 6 paper muffin cases, which was much easier. However, all the moisture soaked into the pastry and they came out a little dry, although still delicious! For the other half I put them in little foil pastry trays and just put pastry lids on top. That was much easier and they are just as tasty! I didn't use onion but added sultanas and swapped the soured cream for creme fraiche. I also used twice as much chicken. I only used one tablespoon of curry powder and that was enough for me.
Frantic Flapjack
5th Aug, 2014
I couldn't be bothered to faff around making little pies so doubled up the chicken, put the mixture into a pie dish and covered with the pastry and sprinkled almonds on top as per the recipe, before baking in the oven. Served with jacket potatoes and broccoli. Well received.
29th Jul, 2014
Very good indeed. I didn't have enough mango chutney so they weren't very sweet. I used half-fat creme fraiche and added a few sultanas. Will definitely make these again.
3rd Jun, 2014
Really delicious. Only missing a star as they are a real faff to make. So yummy though and look wonderful. Lovely warm or cold.
21st Feb, 2014
really lovely little pies. Also didn't have soured cream but managed to make them with a little sauce and they tasted good still. Everyone enjoyed them
13th Oct, 2013
Really enjoyed these. Though admit I didn't have any soured cream, but made a smooth white sauce. of amount needed, and it was still very tasty. We all enjoyed them anyway. Will certainly make them again.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?