Chicken pie

Avg. user rating

Rate this recipe

Prep time:

Cook time:

Serves: 4

By squirreldumpling

(1 Vote) 3


  • 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

  • 80g butter

  • 55g 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

When and how to freeze: After you've put the pastry on, cover with a tight layer of clingfilm
How long will it last: Up to three months
How do I cook it?: Cook straight from frozen. Just add 30-45 minutes on to the cooking time

Additional Information

  • Make Ahead

  • Kids can help

  • Budget

  • pastry

  • Chicken

  • carrot

  • Main Course

  • Egg Free

Avg. user rating:


Rate this recipe

Your comments

  • willo09 26/03/15 12:11

    Lovely recipe - I was looking for a good family meal to use up roast chicken but am normally scared of making sauces but this recipe was perfect. No lumpy sauce, super tasty and loads of veggies hidden in the pie too!

  • 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.