Creamy Chicken Pie


Comforting, tasty, filling and a definite English household favourite dish! It is probably the most famous savoury pie in the whole of England. Although steak and ale pie, steak and kidney pie are not too far off from the English’s favourite pie list! There are probably a hundred different chicken pie recipes out there, every family and chefs I know of have their own little secret spice or add their own little twist into this dish. This is my version which I would say is not suitable for those on a diet as in all my cooking, baking and making, I always use full fat butter, and to make such a delicious puffy pastry a lot of butter is simply pre-requisite! I take the attitude that we only live once so we may as well enjoy our days and eat loads of pies! Feel free to amend this recipe and add your own twist into this dish! Happy pie eating!  

A deep pan, an oven proof dish, a pastry brush.

Ingredients Serves 6:
1.  1 tbsp. olive oil
2.  2 tbsp. butter
3.  2 chicken breast, sliced into big chunks
4.  4 good quality sausages ( I prefer to use sausage full of different types of herbs), sliced in halves
5.  1 clove of garlic, finely sliced
6.  A handful of fresh thyme leaves
7.  3 carrots, peeled and chopped
8.  3 celery sticks, chopped  
9.  2 leeks, chopped
10. 130g. chestnut mushrooms, chopped
11. 250 ml. good quality white wine
12. ½ tbsp. mustard
13. ½ tsp. salt
14. ½ tsp. pepper
15. ¼ tsp. nutmeg
16. 300 ml. double cream
17. 1 tbsp. corn flour
18. 1 pack ready rolled shop-bought puff pastry if you are in a hurry or just feeling lazy, otherwise you can also make your own pastry by following “All Butter Puff Pastry” instructions on the pastry section of this site.
19. 1 egg  lightly beaten, for glazing


For The Chicken Pie Filling:
1.  Place a deep pan over high heat, add the oil and butter. Once the butter has melted add the chicken pieces and sausages. Cook and brown for 5 minutes, stirring occasionally to brown all sides of the meat.
2.  Next, add the garlic and thyme leaves into the meat, continue to cook for 1 minute, then add the rest of the vegetables and white wine. Allow to simmer for 4 minutes.
3.  Stir in the mustard, salt, pepper, nutmeg, double cream and corn flour. Thicken the sauce for 1 minute then transfer the chicken and vegetable fillings in an oven proof dish.



For The Puff Pastry:
4.  Pre-heat the oven to 200°C.  On a flour dusted work surface, roll the puff pastry approx. 3mm in thickness, wide and long enough cover your oven proof dish.  
5.  Place the puff pastry on top of your chicken and vegetable fillings. Brush with beaten egg all over and prick with a fork. The egg glaze will give your pie a nice colouring once cooked and pricking the pastry will allow the steam to come out of your pie.
6.  Place your pie in the oven for 30 minutes or just when the pastry has risen up and is golden brown.
7.  After 30 minutes, remove the oven; allow the pie to cool down slightly for 2-3 minutes before serving.










Extra Tip:
If you’d like your pie sauce to be a little bit more runny add a little bit of full fat milk and stir well into your sauce.
If you are not too keen on ‘All butter puff pastry’ you can always use short-crust pastry instead, infact there are many restaurants in UK that serves this pie with short-crust pastry instead.
You can also try and make your own short-crust pastry by following “The Savoury Short Crust Pastry” instructions on the pastry section of this site.

Freezing: I usually make small individual portions of the chicken pie fillings and freeze them. When I come home from work and haven’t got the time to cook. I heat the chicken filling in a microwave for 4-5 minutes or until its very hot, cover with a puff pastry and place in the oven to bake till the pastry is nice and puffy. Taste as good!

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