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Chicken Pie Recipe
Chicken Pie Recipe
Chicken Pie Recipe
Chicken Pie Recipe

Chicken Pie Recipe

This was inspired by the gift of a Le Creuset pie dish, more than a few years ago now, and based on a recipe in Gordon Ramsay’s Cooking for Friends, given to me on the same birthday as the pie dish.

What I like about this recipe is that it uses the minimum of pots, just one in fact plus the pie dish, so you don’t end up with piles of washing up. It’s relatively quick, although if possible factor in time for the chicken mixture to cool before assembling. You could prepare most of it in advance quite easily and just pop the pie into the oven in time for supper, if you were ever that organised. Gordon’s original recipe advises mushrooms and baby onions for the vegetables. I usually use roughly chopped onions, carrots and potatoes just because that’s what my kids would eat back in the day, or peas instead of the carrots. If I’m making it for adults leeks and mushrooms are perfect too.

The Recipe

800ml chicken stock
2 sprigs thyme and bay leaf
500-600g chicken breasts
300g onion roughly chopped
200g vegetables chopped (potatoes, peas, carrots, leeks or mushrooms)
50g butter
50g flour
100ml milk or cream
1 egg yolk mixed with 2 teaspoons water

Pastry made from 250g flour / 125g butter / 6 tablespoons iced water, or enough ready-made pastry to line top and bottom of a 23cm pie dish.

Bring chicken stock to a simmer and poach the chicken breasts in it with the herbs for 10-12 minutes until cooked through. Remove the chicken to a plate to cool. Then chop into bite-size pieces.

Add onions to stock and cook for 5 minutes. Then add the rest of the vegetables according to size so that they are all cooked to al dente tenderness at same time. Remove to a plate to cool.

Boil the stock until it has reduced to about 1 ½ - 2 cups in volume. Tip it into a jug.

Melt the butter in the pot. Stir in the flour to make a thick paste. Keep stirring for about 3 minutes to cook the flour. Add the stock a little at a time, stirring in thoroughly until you have a thick smooth sauce.

Add the milk or cream, stir well and simmer, stirring often until the sauce is thick and creamy.

Mix together the chopped chicken, cooked veggies and sauce and leave to cool completely.

Line a 23cm pie dish with half the pastry. Add cooled filling in an even layer.

Beat up the egg yolk with water to make an egg wash. Brush a little around the edge of the pastry. Put the top layer of pastry on, trim and crimp the edges. Cut a cross in the middle. Use any pastry trimmings to make decorative leaves to go on the lid if you wish. Brush the whole top with the egg wash.

Bake at 200C/400F for approx 35 minutes until the top is golden and the the filling is bubbling.