Chicken pie

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Serves: 4

By Griz

(1 Vote) 1


  • 1 onion, or 5-6 spring onions or 1 leek, sliced

  • 1 splash olive oil

  • 25g flour

  • 1 chicken breast

  • 50ml chicken stock

  • 1 chicken, leftovers from a roast

  • 500g puff pastry, or shortcrust pastry, ready made, or one packet

  • 1 eggs, or milk to glaze

  • 1 handful peas

  • 1 handful asparagus, chopped

  • 1-2 carrot, sliced or diced

  • 25g butter

  • 1 handful mushrooms, chopped


  1. Take pastry out of the fridge and preheat the oven to 180C.
  2. Prepare your roux by melting the butter and add the flour. Cook on a medium heat for around 2 minutes.
  3. Soften the chopped onion or leek in 2 or 3 tablespoons of olive oil and add chicken if using, raw until browned.
  4. Add carrots, peas, mushrooms and any other veg you're using. Stir well and cook for 2-3 minutes.
  5. Add cooked chicken (if using), stir and season with salt and pepper.
  6. Add the chicken stock - enough to cover ingredients, mix and bring to boil.
  7. Add 1-2 teaspoons of the roux you made earlier, and the sauce will thicken quite quickly. Turn off heat.
  8. Unroll pastry and cut a circle using your pie dish as template. If you feel creative, cut leaves with leftovers.
  9. Fill the pie dish, cover with pastry, press down edges and use fork to make pattern.
  10. Apply any decorations and cut a small slit in centre to allow for steam to escape. Brush with beaten egg and milk if using.
  11. Cook in the oven for 30-40 minutes until the pastry looks nice and golden.

Handy Hint

Make a bigger batch of roux using 50g or 100g of butter and flour and keep in the fridge ready for thickening any sauces soups.

I make stock with chicken bones from roast (boil with carrots, onions, bay leaf, pepper salt - strain, reduce and cool). I freeze it in large ice cube tray (weaning food type) and use as needed in various recipes.

Double up and make 2 pies - eat one and freeze one, or make small pies, brill for a quick kids dinner.

Additional Information

  • Nut Free

  • Main Course

  • Chicken

  • pastry

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Your comments

  • JiltedJohnsJulie 20/01/14 20:02

    Very easy to make. I'm Dairy Free and so just swapped the butter for dairy free margerine and the pastry was Jus Rol which is dairy free too. Definitely a winner.