A Simple Chicken Pie

The simple but effective chicken pie is ideal comfort for for any time of the year. This version also adds a chicken gravy to make the filling moist and delicious. Serve with any garden vegetables but small boiled potatoes or mash, peas, beans and broccoli are all great garnishes.

Equipment Needed

• Chef’s knife

• Cutting board

• Measuring cups and spoons

• Mixing bowl

• Wooden spoon or spatula

• Whisk

• Large sauté pan or medium saucepan

• Pie dish (23–25 cm / 9–10 in)

• Rolling pin (if making pastry)

• Oven

Optional: pastry brush for egg wash, food thermometer for chicken.

Ingredients (Serves 4)

For the Filling:

• 2 cups cooked chicken breast, cut into chunks (≈300 g)

• 1 medium onion, finely chopped

• 2 medium carrots, diced

• 1 stalk celery, diced

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 1 cup chicken stock

• ½ cup milk or cream

• Salt and pepper, to taste

• ½ tsp dried thyme (optional)

For the Pastry:

• 1 sheet store-bought puff pastry (or homemade shortcrust, ~250 g)

• 1 egg, beaten (for egg wash)

Preparation Time

• Prep: 20 minutes

• Cook (filling): 15 minutes

• Bake (pie): 25–30 minutes

• Total: 60–65 minutes

Preparation

1. Prepare the Filling

1. In a medium pan over medium heat, melt butter.

2. Add onion, carrot, and celery. Sauté for 5–7 minutes until softened.

3. Stir in flour and cook for 1–2 minutes to form a roux.

4. Gradually whisk in chicken stock and milk, stirring until smooth.

5. Simmer 5 minutes until slightly thickened.

6. Add chicken chunks, salt, pepper, and thyme. Remove from heat and let cool slightly.

2. Assemble the Pie

1. Preheat the oven to 200°C (400°F).

2. Pour the chicken filling into the pie dish.

3. Roll out pastry to cover the top. Trim edges and crimp to seal.

4. Brush the top with beaten egg for a golden finish.

5. Cut small slits in the pastry to allow steam to escape.

3. Bake

1. Place the pie on a baking sheet to catch any drips.

2. Bake 25–30 minutes until pastry is golden brown.

3. Let sit 5–10 minutes before serving to allow the gravy to settle.

Nutritional Information (per serving, 1/4 pie, approximate)

• Calories: 420 kcal

• Protein: 28 g

• Fat: 22 g

• Saturated Fat: 10 g

• Carbohydrates: 28 g

• Sugars: 5 g

• Fiber: 3 g

• Sodium: 550 mg

Note: Values vary depending on pastry type, use of milk vs cream, and portion size.