Scotty Cookins’ Chicken and Pigs in Blankets Pie – aka the perfect pie for your Sunday dinner leftovers!

Influenced by his traditional Lancashire upbringing and worldwide travels, Scotty Eckersley, aka Scotty Cookins, worked with Wren to create the ultimate kitchen to make his delicious home-cooked dishes.

To help cook up a storm, Wren’s expert designers created the ultimate stylish open-plan space with a beautiful island and breakfast bar, ideal for guests to perch at while Scott cooks.

When filming Scott’s smooth and sleek Milano Ultra kitchen, splashed in striking Nero and topped with Quartz Cement Lux worktops, he showed us what to do with all your Sunday dinner leftovers – make a home-made pie!

This delicious recipe includes tender chicken and juicy chipolatas wrapped in smoky bacon, all perfectly placed together in singular served pies – delicious!


Serves – 4/5 Time – 2 hours total 

For the filling:

  • 1x whole Chicken or cooked leftovers 300ml Chicken stock
  • Pack of Chipolatas
  • Pack of smoked streaky bacon
  • 1 tablespoon of Dried Thyme
  • 1 tablespoon of flour
  • 2 tablespoon of butter 

For the pastry:

  • 500g strong white flour
  • 250g baking block or sunflower spread or butter Very cold water
  • 1 Teaspoon of salt
  • 1 Teaspoon of pepper 
  • Glaze
  • 1 egg
  • Teaspoon of olive oil 


First, the filling needs to be made. If you haven’t had a roast already and aren’t using leftover chicken, roast the chicken per the instructions on your packet. My top tip is to butter the outside of the chicken and sprinkle on top garlic, salt and a crushed chicken stock cube for extra taste. Reserve the juices this creates. Strip all chicken and cut up small.

Now let’s make a sauce! In a pan, add butter and melt on medium heat. Sprinkle in the flour and then combine with a whisk. Let this start to foam a little, then pour in the stock and whisk until thickened. Also, add any reserved juices from the chicken and then season with the thyme, salt and pepper. 

Once made, combine the chicken and sauce mix, cool, and refrigerate. 

Take the chipolatas and wrap them in a piece of bacon, then cook for 10mins at 190c in the oven. Once cooked, take these out and let cool.

Next, let’s make the pastry. Get a cold bowl and mix together the baking block/spread/butter with the flour. Ideally, use a mixer but if not, get to a fine crumb by passing through your fingers. To this, slowly add water to small pours. Do this gradually until fully forming a solid dough. Work the dough and knead to make it firm. Put this in the fridge for 30 mins. 

Once cooled, take out all the elements, roll the pastry until 2cm thick and make it large enough for your chosen tin/tins. When fitting to the tin, leaving about half an inch extra. Roll the remaining pastry out and cut a round disc to create a lid. Place the filling inside with equal measures of chicken and pigs in blankets. Put the lid on and then fold in the sides over the top of the lid and crimp for a crown design.

Once done, crack the egg – discard the whites and keep the yolk. Mix this with a bit of olive oil, then glaze the top of the pie with the mixture.

Now place this in the oven at 190c and cook for 25mins until crisp and golden.

For a further source of foodie inspiration, visit the recipes section on our blog. To see Scott’s #wrenovation, visit our website here.

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