Chicken pie

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Prep time:

Cook time:

Serves: 4

By squirreldumpling



  • 1 onion, peeled and thinly sliced

  • 1 splash milk

  • 1 tbsp flour

  • 280ml chicken stock

  • 200g sweetcorn, (from a tin)

  • 4 handfuls chicken carcass, (or however much you have)

  • 2 cloves garlic, peeled and chopped

  • 4 carrot, peeled and chopped

  • 110g plain flour

  • 55g butter

  • 80g butter

  • 8 mushrooms


  1. Make pastry by rubbing the 55g of the butter into the flour with your fingertips until it looks like sand/grainy breadcrumbs.
  2. Then mix in a tablespoon of water to bring it together to make a dough - it shouldn't take much mixing to do this. Be careful not to overmix or the pastry will be tough.
  3. Form it into a ball, wrap in clingfilm and put it into the fridge to rest for at least 20 minutes.
  4. Preheat oven to 180C.
  5. Melt the remaining 25g butter in the pan.
  6. Chop the onion into thin slices and add to the butter with the garlic. It should be on a low heat. Mix to coat the garlic and onion in butter, cover the pan and leave to cook while slicing the mushrooms. Add the mushrooms to the pan and stir again.
  7. Strip the meat off the chicken while periodically stirring the onions/mushrooms to make sure they don't stick.
  8. After 15-20 minutes the onions should be translucent.
  9. Depending on how crunchy you like your carrots you might want to precook these while the onion is cooking. Otherwise just peel and chop.
  10. Make up 280ml of stock and put it into a saucepan.
  11. Stir in a tablespoon of flour to thicken. It will need a good stir to make sure there are no lumps.
  12. Then add the onion-mushroom-butter mixture, chicken pieces, tin of sweetcorn and carrots. Stir it all together. add seasoning to taste and stir in a dash of milk if you think it needs it.
  13. Remove pastry from fridge and roll out on a floured surface so that it will cover the top of your pie dish. I use a rectangular dish.
  14. Scoop the chicken mixture into the dish and spread it out. Then carefully stretch the pastry lid over the top, pressing it onto the sides of the dish.
  15. Brush top with milk and put it into the oven for about 20-25 minutes until the pastry is golden brown.

Handy Hint

This is a good way to use up the scraps of meat left over from a roast chicken. It can be padded out with extra veg in the pie.

Don't roll the pastry out in a rush- when i do this it just goes wrong!

Additional Information

  • Egg Free

  • Main Course

  • Chicken

  • Budget

  • Kids can help

  • Make Ahead

  • carrot

  • pastry

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Your comments

  • 02/10/10 16:27

    I forgot to write what to do with the garlic! half crush, half chop it so that it is in pretty small pieces and then add it to the onions/mushrooms when the onions are just about cooked. Whoops!

  • 02/10/10 16:10

    This is comforting mid-week dish, served with green veg. It can be made with very little salt and so is ok for older babies.