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Chicken Pie

Chicken Pie is one of my favourite dishes. It is a labour of love and not something I often make but is definitely one for a special occasion.

Servings: 6 – 8

Cooking time: 3 hours

chicken pie recipe

Ingredients – Chicken Pie

  • 1 large chicken
  • 4 – 5 pints water
  • 1 carrot
  • 1 onion
  • 2 sticks celery
  • 1 garlic bulb
  • A few black peppercorns
  • A few sprigs flat leaf parsley and a bay leaf
  • 10 smalll shallots or 15 button onions, peeled
  • 16 small button mushrooms
  • 2- 3 leeks
  • 1 pack pancetta or bacon cut in lardons
  • Sprig of tarragon
  • Salt and pepper
  • Olive oil and a little butter
  • 500g Puff pastry, rolled out to fit the top of the pie dish
  • 100ml dry white wine
  • 200ml single cream
  • Roux (1 ½ oz butter, 1 ½ oz plain flour)

Pie Dish – 1.5L / 3 pint capacity Approximately 30 x 24 x 7 cm deep

Method – Chicken Pie

Cooking The Chicken

  1. To cook the chicken, place in a pan with the water, carrots, onion, celery, garlic, peppercorns, parsley, bay leaf and a pinch of salt.
  2. Bring to the boil and leave to simmer on the lowest heat for 1 – 1 ½ hours.
  3. To check if cooked, there should be no trace of pink and legs should be loose.
  4. Remove the chicken from the liquid, strain the liquid and remove any surplus fat.
  5. When cool enough to handle, remove all meat from the chicken, including legs and thighs.
  6. Cut the cooked chicken into bite-sized pieces and place in a deep pie dish.
  7. While the chicken is cooking you can get on with the roux and the vegetables.

Make The Roux

  1. Make the roux by melting the butter in a small pan on a low heat, add the flour and cook for a few minutes, stirring occasionally.
  2. Gently fry the shallots in a little butter and olive oil until nicely coloured and going soft.
  3. Remove and fry the mushrooms just to get a little colour, then remove and fry the pancetta/bacon until coloured a little. Keep aside and add to the chicken when ready.
  4. Roughly chop the tarragon and mix in.
  5. Wash the leeks really well. Finely slice them and sauté in a little butter until soft, this will only take a few minutes. Season well with salt and pepper.
  6. Preheat the oven to 220°C
  7. To make the sauce, take one pint of your strained liquid and add to the pan with the wine, bring to the boil and whisk in 1 – 2 tablespoons of roux, cook for a few minutes until smooth and a little thicker, Add the cream, bring to the boil again and then simmer gently for a few minutes.
  8. The remaining strained liquid (chicken stock) can be frozen or kept in the fridge for a few days. I freeze it for soup.
  9. Check for seasoning and allow it to cool.
  10. Pour the sauce over the chicken and vegetables, then cover with the pastry, and brush with egg wash (1 egg yolk beaten with a little milk).
  11. Bake in a hot oven for 10 minutes, then reduce the temperature to 200°C and bake for a further 20 – 30 minutes until puffed up golden brown.


You can cook the chicken the day before.

The chicken pie will reheat perfectly the next day.

I like to serve this simply with boiled potatoes and something green, like peas or Braised Cavolo Nero in Winter.



Thank you for sharing your skills this morning. I thoroughly enjoyed all of it.


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