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.
Made this for dinner tonight whilst cooking, hubby said it smelled amazing,
little humid here in Regina, Saskatchewan, Canada,
Craved a potpie.
Thanks for a great recipe
Hi Tersha, Home cooked pub meals are a real favourite of mine, so glad you both enjoyed and thanks for stopping by. Have a lekker day G
Hi there,
Just finding out, do you use the pastry just like that or do you roll it out a bit with a rolling pin?
Hi Krishni, you can use it straight out of the package but if it is cracked when you unroll it, use a little flour and roll it out gently to smooth out. Happy holidays G
Hi there
Do you not put pastry in the pan before you throw in the chicken mixture and then cover it again with pastry?
Hi Yvette, the only pastry is the topping so after you have placed the mixture into the oven dish you top it off with pastry. It’s a real farm style pot pie that is awesome.. Cheers for now G
Hi Graham, Can the pie be frozen? I am having visitors for easter and one wont be enough so thnking of doing two ahead of time and freezing!
Regards
Moira
Hi Moira, Puff pastry won’t freeze well, so what I suggest is that you make them both the night before and take them out of the oven 15 minutes ahead of time and simply store them in a cool dry place covered with a dry dish towel and pop them in the oven for about 20 minutes or so before serving. Cheers for now G
Hi There
Just wanted to know if one can use chicken fillets instead of a whole chicken. What would the equivalent fillets be compared to the whole chicken.
Regards,
Hi Noleen, you could use chicken fillets and should use approx 750g of chicken meat. Have a great day G
Hi Graham,
This sounds really great. You don’t mention that you roll out the pastry thinner, do you use it straight from the roll??
Thanks for all the delicious recipes.
Di
Hi Di, Yip, I use it straight from the roll. Have fun G
Hi Graham,
Thanks. I made it, using the pastry straight from the roll. Wow – it was delicious – best chicken pie I have ever made, or eaten. The best!!
Thanks for a fabulous recipe.
Do you perhaps have a pie recipe, using tinned tuna?
Thanks
Di
Fantastic Di, Since I discovered how easy it is to use frozen pastry pies are a breeze. Thanks for letting us know, have a lekker day G
Hi Graham,
Do you have a tasty recipe for lambs fry (liver). Cant remember but I think my Mom used to soak it in milk. Can You help.
Thanks Gail
Hi Gail, Don’t I’m afraid, but this may help. Cheers for now G
http://allrecipes.com.au/recipe/6954/lamb-s-fry—bacon-with-sage—madeira-sauce.aspx
its in the oven…..its smelling so yummy! cant wait to eat!
Hi Samantha, I know the feeling… have a wonderful dinner G 😉
Hi Graham being a newbie to your site was so please to receive the recipes, and as my family love chicken pies which I make regularly but will definitely try yours, it sounds so easy and certainly not like the store bought ones which sometimes are such a glutinous mess. Tnx
Hi Kay, so glad you found us, I like it simple and home made so have fun here. Cheers for now G
Hey Mr G
When you say “fold any overlaps back onto the top” what do u mean…..do you not let it hang over the sides and cut if of once baked? or tuck it into the pan. Sorry maybe this is a stupid question but I cant seen to visualise this 🙂
Hi again, I just mean that instead of cutting away any overlap fold it back in on itself to create a type of border. Of course if your dish is full then you can either press it down over the dges or fold it back on top. I am a big fan of crisp puff pastry, so the more the merrier, but you can cut off the excess. Cheers for now G