Chicken Pie Recipe

The ultimate comfort food, this simple but delicious chicken pie can be serves as a mid-week daily tea or as a dinner party treat. Serve with greens and mash for a mid-week meal but raise the odds when entertaining with pan-fired pancetta, brussel sprouts and creamy cabbage!

Serve: 4-6

Prep: 20 mins

Cooking: 1hr20mins


1kg of chicken thighs, skinless and boneless

· 2 onions, finely chopped

· 2 celery sticks, finely chopped

· 2 carrots, finely chopped

· 50g butter

· 50g plain flour

· 500ml chicken stock

· 1 tbsp Dijon mustard

· 1 egg, beaten

· 375g ready-rolled puff pastr

Allergens are marked in bold


Heat the oven to 200°C/180°C fan/ Gas 6

Step 1

Heat 1 tbsp of vegetable oil in a flameproof casserole or deep-frying pan over a high heat. Brown the chicken on both sides and transfer to a plate.

Step 2

Fry the onions, celery, and carrots until softened and add to the chicken.

Step 3

Melt the butter then stir in the flour and milk gradually and whisk to make a smooth sauce. Add the stock, chicken, and veg and return to the heat to a simmer.

Step 4

Add the mustard and season well. Cover with a lid and simmer over a low heat for 15-20 minutes before transferring to a pie dish.

Step 5

Brush a little of the egg around the rim of the dish. Lay the pastry over the top of the dish with a little overhanging. Trim the edges, crimp to seal the pie and brush all over with the egg.

Step 6

Bake for 35-40 minutes until golden and the filling is bubbling at the edge, and serve!

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