Recipe: Chicken pie

This classic chicken pie is the ultimate comfort food. You can also prepare the pie ahead of time and refrigerate until needed - just add a few extra minutes to the cooking time.

Chicken pie - serves 4

Ingredients for chicken pie

  • 400g shredded, cooked chicken
  • 1 green pepper, sliced
  • 60g button mushrooms
  • 60g chopped onion
  • 15g butter
  • 1 egg, beaten
  • 50g peas
  • 250g flaky puff pastry

For the sauce:

  • 200ml chicken stock
  • 3 tbsp double cream
  • 25g butter
  • 25g flour

Method for making chicken pie

  1. Blanch the pepper for 3 minutes in a sauce pan of boiled salt water, then drain and rinse in cold water
  2. Saute the onions and mushrooms in a saucepan on medium heat, then set aside
  3. Melt the butter for the sauce in a sucepan, then add the flour and cook slowly on a low heat until it turns straw coloured. Add the chicken stock and turn up the heat, stirring as the sauce comes to a simmer. Add the cream and reduce until it has a smooth, syrupy consistency. Season to taste
  4. Take the pan off the heat and add the chicken, onions, mushrooms and peas
  5. Butter an oven proof dish and add the chicken mixture
  6. Roll out the pastry on a floured work surface, to a thickness of about 1cm. Place the pastry over the chicken and trim the edges. Pierce a couple of air holes
  7. Brush the top with the beaten egg
  8. Bake the pie in an oven that has been preheated to 220C for about 30 minutes, until piping hot and golden brown
  9. Cool for about 10 minutes before serving

Tips for making chicken pie

  • Use the pastry trimmings to decorate the pie - attach with a little beaten egg
  • Feel free to modify the vegetables or add bacon cubes to the mixture

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