I went a bit crazy and bought the exact Emile Henry Lion’s Head soup bowls to make the amazing and easy chicken pot pie that Nigella presented in her Express series. I served mine with Herb Crusted Chicken Goujons and Kewpie Mayonnaise. Nigella used Dorset Pastry which is all butter. I used a local brand called Carême. It puffed up so well as you can see. Here is a link to her recipe if you want to try it out yourself. Remember though that the pastry should be all butter!

http://www.nigella.com/recipes/view/chicken-mushroom-and-bacon-pie-6