Recipes For Chicken Pie With Shortcrust Pastry

Golden pastry and luscious tender chicken in a creamy sauce, what could be better than a home-made chicken pie on a cold winter’s night? It is the ideal solution to left-over roast chicken, when you want a hot warming meal rather than a salad. Chicken pie is so very versatile. You can make the chicken go further by combining it with mushrooms or leeks, add potato and peas or a few rashers of bacon for a change.

This recipe is for a double crust chicken pie with home-made rich shortcrust pastry, but to save time you could use bought puff pastry instead and just make a top crust. This pastry is well worth the effort though and, being made in the processor, doesn’t take too long at all.

First make the pastry. Put the flour and cubed butter into a bowl and chill in the freezer for 10 minutes. Beat 2 eggs with one tablespoon of iced water and put into the fridge till you are ready. Blitz the chilled flour and butter in the processor until it is the texture of fine breadcrumbs. Add the beaten eggs a little at a time, with the processor running, until the dough starts to come together. You may need a little more iced water but add it just a drop at a time. When the dough clumps around the blades, switch off and form the pastry into two balls, one slightly larger than the other. Wrap them in cling film and rest them in the fridge for half an hour.

Chicken And Vegetable Pie With Jus Rol Pastry

Now make the sauce. Melt the butter in a heavy based saucepan. Stir in the flour and the crumbled stock cube and keep stirring for a minute to let the flour start to cook, but turn the heat down if it looks like it is browning. Now stir in a little of the milk and beat until it is incorporated. Keep adding a little milk at a time, stirring in well before adding the next bit. When all the milk is added, keep stirring over a medium heat until the sauce thickens, about 5 minutes.

Prepare the cooked chicken, by dicing it into bite sized pieces. Defrost the peas in some hot water and drain. Mix the chicken and peas with the sauce off the heat. Check the seasoning and add salt and pepper if needed.

Roll out the larger ball of pastry to line the base of one large (about 1200ml capacity) or two small pie dishes. Pour in the filling, Roll out the smaller ball to form a lid. Dampen the edge of the base and press the lid all round the edges to seal. Trim the edges and use any leftover pastry to make a pattern on top of the lid.  Beat the last egg and brush the top with it to glaze. Make a cross or slit in the top to let steam escape. Bake for 20-30 minutes until the pastry is golden and the filling sizzling. Rest the pie for five minutes or so before serving.

Creamy Chicken & Mushroom Pie

In the mood for chicken pie but want it now? Head out to Lord Nelson restaurant in Nottingham for great pies and classic British food.One of the best things about the weather getting colder is all the delicious comfort food we get to eat! When I’m craving some serious soul food I always bust out the pie dish and bake my famous Creamy Chicken Pie. It is completely irresistible!

I come from New Zealand, and for those not in the know, pies are a serious business in my homeland. I’m not talking about the fruit kind of pie, I mean double-crust, meat and gravy-filled pies of deliciousness.

While the most popular is without a doubt a beef mince pie, (another recipe for another day) my favourite has always been a chicken pie. A double-crust pie with a creamy filling and flaky pastry like this is pure comfort food.

Shortcrust Chicken & Mushroom Pie Recipe

Made with a bottom layer of buttery shortcrust pastry, a filling of rich and hearty chicken stew and topped with a flaky puff pastry lid, this recipe is a real crowd pleaser and something the whole family can enjoy.

You’ll find detailed instructions on making this pie in the recipe card at the bottom of the post, but in summary, making a chicken pie has three main stages:

Glass and ceramic pie dishes can also be used, though you’ll need to chill the pastry in the fridge rather than freezing it before baking when using these dishes.

Mini Chicken Pot Pies With Pie Crust

Chicken pie is full of fresh vegetables, but it never hurts to add some more greens to your diet. I often serve pie with a simple green salad, but it is delicious with peas or green beans as well. Pies are always tasty with a good chutney like my Sweet Fruit Chutney or some Homemade Redcurrant Jelly.

Yes! In fact, like many stews or similar dishes, pies are often better on day two or three when the flavours have had a chance to settle. Tent the pie loosely with foil and reheat in a 180° / 350 / Gas Mark 4 oven for around half an hour until piping hot.

Alternatively, slice and reheat individual slices in the microwave. They don’t need long! Around 3 minutes at full power is likely more than enough.

Leftover Roast Chicken Pie Recipe

Yes! Allow the pie to cool first on the countertop and then in the fridge (best overnight). Wrap well in foil, then freeze for up to 3 months.

Of course. Replace the wine with chicken broth and omit the chicken stock powder. I always add a teaspoon of something sour like vinegar to recipes when I am omitting alcohol to balance the flavours.

As long as you are using a metal or oven glass pie dish, there is no need to blind-bake the bottom pastry. Ceramic pie dishes are poor conductors of heat, so you may find you need to blind-bake the bottom pastry for the best results.

Satay Chicken Pie

Absolutely! Try zucchini, mushrooms, pumpkin or sweet potato. The golden rule is to add the hardest vegetables to the pan first, as they will take the longest to soften.

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Jay Wadams is a cookbook author and food photographer. Current Flipboard Food Writer in Residence and Le Cordon Bleu Gastronomy and Nutrition graduate. Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.

Chicken Pie Recipe