Chicken pie
This is a fantastic Chicken Pie recipe that is very easy to make and thanks to frozen puff pastry takes only minutes to prepare. It makes a large pie that can feed about 6 people but tastes so good, 4 hungry people will devour it in no time. There is something so good about the smell of pastry baking in the oven and your family will be at the door asking when it will be ready.
What you need
250g frozen puff pastry that is thawed
1 beaten egg
1 tablespoon butter
2 medium onions grated or finely chopped
1 tin corn kernels drained
100g sliced button mushrooms
1 cup frozen peas
1 whole cooked chicken chopped or shredded depending on how you like it
2 tablespoons butter
2 tablespoons flour
500ml chicken stock
250ml fresh cream
The process
Before you start this recipe, pop your frozen pastry in the fridge for about 2 hours to thaw. It is best to thaw it out in the freezer than on the counter or microwave, just seems to stay intact better.
Melt 1 tablespoon of butter in a pan on a medium heat and fry the onions until they are soft, add the mushrooms and fry for about another 3 minutes stirring occasionally.
Now add the corn, frozen peas and chicken and cook for a few minutes to mix in all of the ingredients. Remove from the heat and set aside.
In another pot, melt 2 tablespoons of butter and add the flour. Stir or whisk well to cook the flour a little, be careful not to burn it, you want it to be better yellow not brown. Now remove it from the heat and add the chicken stock in a slow stream, whisk very well while adding the stock until all of the flour is mixed in and you have no lumps.
Pop it back on the stove and bring to the boil while you stir continuously, then reduce the heat to low, add the cream and stir until you feel it starting to thicken up. Remove from the heat, toss in the chicken mixture and give it a good mix.
Pour the mixture into a casserole dish that is about 20cm x 20cm x 10cm or a shallower one that is about 30cm x 20cm x 6cm and then place the pastry over the top. Tuck it in and fold any overlaps back onto the top. Cut 2 x 4cm slits in the pastry, wash the top with the beaten egg and place in a 180 Celsius oven for about 30 mins or until the pastry is crisp and browned.
It’s a fantastic meal folks, try it.
Take a look at the other easy chicken recipes.
Hi Graham,
Hope you are still around. I haven’t seen your responses lately. I made this Chicken Pot Pie twice before, and found the sauce too thin and a little too much. (I admit, I normally roast a small chicken of around 1 kg). I made this recipe again today, but used 300ml chicken stock made with the liquid left from the roast chicken. And I only added 125 ml cream. And salt and pepper – no other additions. It turned out absolutely fantastic. Before I could say anything my husband asked if it was “Graham’s Pot Pie!” Thank you for sharing this recipe. I LOVE it.
Regards,
Keta.
Thanks Keta, I have been so very busy for a long time now and really have not been able to cook much lately. I am so pleased there are still so many people make use of the website and hope to enlist the help of my one daughter soon.. 🙂 She is a fantastic cook also very busy with her accounting honours this year.
Glad to hear you are still alive and kicking albeit busy! Please just comment now and again!
Tks!
Hi Graham, somehow I am not receiving any notifications from you anymore. Ar eyou still alive and kicking? miss your recipes…
Me as well Dilshaard! Graham has not answered queries or posted for some time now ~ hope he is ok!
Delishhhhhh. Thks 🙂
🙂 so glad you enjoyed it, happy days G
Hi Graham,so glad i found this site,reminds me of S.A,and all the nice pies taht i miss so much…will be doing a cornish pie..
thank u ever so much for the recipe..There is nothing like this in Portugal..
God Bless
Hi Isabel, so happy you found us, enjoy your little trip down memory lane 🙂 Thanks and happy days to you G
Hi Graham, I have often seen the ‘chefs’ on TV leave the pastry overlapping the sides and then they cut it off when the pie is baked. They say this prevents shrinkage. Would this work here? I never have success with pastry ~ always shrinks away from the sides!
Moira
Hi Moira, you could do that I suppose but you do need it to fit snuggly over the filling. I prefer to just loosely cover and then tuck some of the excess into the sides, it also gives it quite a rustic look 🙂 Happy days G