This recipe chicken pie recipe is very easy (especially if you have the chicken cooked from the night before), quick to throw together, and absolutely delicious!
I tend to throw in whatever veggies I have leftover from the roast, potatoes, carrots, etc., just nicely chopped up. Also good to know – cooked chicken freezes well, so if you want to shred the chicken from the roast to use in a pie in a week or so, pop it in an airtight container in the freezer and voila! You’ll have it when you need it. I hope you enjoy this one!
- Olive oil
- 25 grams of butter
- 1 brown onion
- 2 cloves of garlic
- 200 grams of bacon, chopped
- 6 brown button mushrooms
- 2 carrots
- 1 cup of frozen peas
- 4 tablespoons of plain flour
- 500 grams of pre-cooked, shredded chicken
- Small handful of sage or thyme, chopped
- 1/2 cup of good quality chicken stock
- 2/3 cup of lite sour cream (around 150ml)
- 1 tablespoon of wholegrain mustard
- Puff pre-rolled pastry sheets (to cover pie dish)
- 1 egg
- Roughly chop the onion, and crush, peel and slice the garlic cloves. Sauté with the butter and a dash of olive oil in a frying pan until soft for about 2-3 minutes. Add in the bacon.
- Halve and slice the mushrooms, and quarter lengthways and dice the carrots. (Or however you like, but make them nice and small). Add the mushrooms, carrots and peas to the onion mix, and stir together. Over medium heat, allow them to soften.
- Reduce heat to low. Add the flour, and mix for a minute or so until the veggies are coated. Pour in the chicken stock, and stir thoroughly to combine – there should be a nice thick sauce being created. Turn off the heat.
- Add the shredded chicken and the thyme. Mix in. Add the sour cream and the mustard and stir to combine.
- Set aside to cool. Preheat oven to 180 degrees Celsius.
- Once cool, spoon your chicken mix into a medium-sized pie dish so that the mixture comes just up to the top of the dish.
- In a cup, whisk your egg with a fork. Use a brush to brush egg wash around the edges of the pie dish. Cut strips of pastry about 1-centimetre wide, and lay them around the edge of the egg-brushed dish. Where the strips overlap, brush with egg, so they stick together.
- Next, lay a pastry sheet/ sheets over the pie dish to have a slight overhang. You may need more than one sheet. And if this is the case, use egg wash again to stick the sheets together where they overlap (about 1 centimetre of overlap is good).
- With a small sharp knife, trim the overhanging pastry, lining up with the edge of the dish. Use the flat tip of your thumb to go around the edge of the pastry dish, gently pushing down to seal the pastry strips and top pastry together (and to create a lovely pattern). Brush the entire top with egg wash. Feel free to use any leftover pastry to make a nice little design on the top with cutouts: brush with egg. Poke a few holes at the pastry top with a fork to release the steam.
- Cook in the oven for 35 – 40 minutes, or until the pastry is puffed and golden. Serve with an optional salad.