Classic Chicken Pie Recipe

A golden, flaky pastry crust and a creamy chicken filling make this comforting pie a favourite for family dinners. It is a useful way to use leftover roast chicken, and the filling can be prepared ahead to make mealtimes easier.

Serves: 4–6

Preparation time: 25 minutes

Cooking time: 35–40 minutes

Ingredients

• 40g butter
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery sticks, finely sliced
• 40g plain flour
• 400ml chicken stock
• 150ml double cream
• 700g cooked chicken, cut into bite-sized pieces
• 1 tsp fresh thyme leaves, or ½ tsp dried thyme
• Salt and freshly ground black pepper
• 1 sheet ready-rolled puff pastry, about 320g
• 1 egg, beaten

Method

1. Prepare the filling. Melt the butter in a large saucepan over a medium heat. Add the onion, carrots and celery, then cook for 8–10 minutes, stirring occasionally, until softened.
2. Make the sauce. Stir in the flour and cook for 1 minute. Gradually pour in the chicken stock, stirring well to prevent lumps. Bring to a gentle simmer and cook for 3–4 minutes, until thickened.
3. Add the chicken. Stir in the cream, cooked chicken and thyme. Season with salt and pepper. Remove from the heat and leave the filling to cool for at least 15 minutes.
4. Heat the oven. Preheat it to 200°C (180°C fan)/400°F/gas mark 6. Spoon the cooled filling into a pie dish, around 1.5 litres in capacity.
5. Add the pastry. Lay the pastry over the dish and trim the edges, leaving a slight overhang. Press the pastry firmly around the rim to seal. Cut a small slit in the centre to let steam escape, then brush the top with beaten egg.
6. Bake. Place the pie on a baking tray and bake for 35–40 minutes, until the pastry is puffed and golden and the filling is piping hot.
7. Rest and serve. Leave the pie to stand for 5 minutes before serving. It goes well with peas, green beans or steamed vegetables.

Tips for a Better Chicken Pie

• Let the filling cool before adding the pastry. This helps keep the pastry crisp and makes it easier to handle.
• For extra flavour, add a handful of sliced mushrooms or a little chopped parsley to the filling.
• If using raw chicken, cook it thoroughly before adding it to the sauce. The finished pie should be piping hot throughout.
• Leftovers should be cooled promptly, covered and refrigerated, then reheated until piping hot. Avoid reheating them more than once.

This chicken pie is simple to adapt: use leftover roast chicken, vary the vegetables or add herbs to suit your taste. Serve it straight from the oven for a satisfying, homely meal.