Chicken Pie

This is my all-time favourite recipe. The pie is so full of flavour! I love preparing this meal almost as much as I love eating it. It may look like there are a lot of steps, but don’t let that intimidate you as they are all very simple.

Our creamy chicken pie goes so well with Mashed Potatoes.

To see full-sized photos of this recipe (including some not shown on this post) click here. You’ll be so happy you did!

Prep Time: 20 minutes
Cooking Time: 35 minutes

Ingredients // Yield 4 slices of good size pie

  • 2 Tbsp oil
  • Spray oil (for greasing the pie dish)
  • 600g chicken breast
  • 3 bacon rashers
  • 1 Small onion
  • 1 Cup frozen vegetables (we use peas and corn)
  • 1 Tsp minced garlic
  • 1 Tbsp butter
  • 1 Tbsp plain flour
  • 1 Cup chicken stock
  • 1/2 Cup cream
  • Pepper to taste
  • Lawry’s (or substitute steak seasoning)
  • 1 sheet of puff pastry
  • 1 sheet of shortcrust pastry (you can omit or use puff pastry on the base too if so desired. Also, I use store bought shortcrust/puff pastry, but if you have time to make your own I strongly encourage you to do so.)
  • *Optional 1/4 cup white wine.

IMG_1256

Procedure: (with images)

  1. Pre-heat oven to 180°C (160 for Fan-forced oven).
  2. Spray pie dish with spray oil or grease with butter.
  3. Thaw pastry on two separate plates/paper towels.
  4. Cut chicken into bite-size pieces. Sprinkle with Lawry’s (or other seasoning) and chill in fridge.
  5. Dice onion and set aside.
  6. Cook frozen vegetables in microwave for 4 minutes or until soft. Set aside.
  7. Cut bacon into pieces approximately 2cm long.
  8. Add 1 Tbsp oil to frying pan and cook bacon and onion together over medium heat. Set aside in a bowl once done.

IMG_1259

  1. Wipe the pan clean and return it to the stove on medium heat. Add 1 Tbsp oil and once hot, add the chicken. Stir it a few times while cooking to prevent it from burning/sticking to the pan.

IMG_1420

As chicken is cooking, use the time to prepare the sauce.

  1. Add 1 Tbsp butter to a small saucepan. Melt over low heat.
  2. Once butter has melted, add flour and stir quickly to combine.
  3. Add chicken stock. Turn the heat up to medium and stir continuously. Also add the wine, if you’re using it.
  4. Once sauce seems to be well combined, add cream and stir continuously for 1 minute before dropping the heat to low. Allow sauce to simmer for 10 minutes.

IMG_1260

  1. Once chicken is done, add it to a bowl along with the diced onion, bacon and cooked vegetables. Add 1 Tsp minced garlic and mix.
  2. Once sauce is done, add to the bowl with the chicken, bacon, etc. and stir to combine. Season with pepper.

IMG_1423

  1. Lay shortcrust pastry over the base of the pie dish. Press gently with your fingertips to ensure the dish base is fully covered. Trim any overhanging pastry with a knife.
  2. Slowly spoon Chicken Pie mixture over the top. Use spoon to level out the mixture.

IMG_1425

  1. Carefully lay puff pastry on top of mixture. Gently press around the edges of the dish to cover the pie. Trim overhanging pastry and set aside.
  2. Using the pronged end of a fork, press down along the edge of the pie to further seal the pie and create a nice pattern.
  3. Make a small hole in the centre of the pie to allow any excess moisture to escape (so the pie does not become soggy).
  4. With your excess pastry, make something creative to adorn your pie.

IMG_1429

  1. Brush the pie with a thin layer of milk.
  2. Bake in the oven on the middle shelf for 30-35 minutes. The pastry should be golden brown. Remove from the oven and allow to cool for a few minutes.

IMG_1433

  1. Serve and enjoy 🙂

IMG_1440

Recipe quick view
Procedure:

  1. Pre-heat oven to 180°C (160 for Fan-forced oven).
  2. Spray pie dish with spray oil or grease with butter.
  3. Thaw pastry on two separate plates/paper towels.
  4. Cut chicken into bite-size pieces. Sprinkle with Lawry’s (or other seasoning) and chill in fridge.
  5. Dice onion and set aside.
  6. Cook frozen vegetables in microwave for 4 minutes or until soft. Set aside.
  7. Cut bacon into pieces approximately 2cm long.
  8. Add 1 Tbsp oil to frying pan and cook bacon and onion together over medium heat. Set aside in a bowl once done.
  9. Wipe the pan clean and return it to the stove on medium heat. Add 1 Tbsp oil and once hot, add the chicken. Stir it a few times while cooking to prevent it from burning/sticking to the pan.

As chicken is cooking, use the time to prepare the sauce.

  1. Add 1 Tbsp butter to a small saucepan. Melt over low heat.
  2. Once butter has melted, add flour and stir quickly to combine.
  3. Add chicken stock. Turn the heat up to medium and stir continuously. Also add the wine, if you’re using it.
  4. Once sauce seems to be well combined, add cream and stir continuously for 1 minute before dropping the heat to low. Allow sauce to simmer for 10 minutes.
  5. Once chicken is done, add it to a bowl along with the diced onion, bacon and cooked vegetables. Add 1 Tsp minced garlic and mix.
  6. Once sauce is done, add to the bowl with the chicken, bacon, etc. and stir to combine. Season with pepper.
  7. Lay shortcrust pastry over the base of the pie dish. Press gently with your fingertips to ensure the dish base is fully covered. Trim any overhanging pastry with a knife.
  8. Slowly spoon Chicken Pie mixture over the top. Use spoon to level out the mixture.
  9. Carefully lay puff pastry on top of mixture. Gently press around the edges of the dish to cover the pie. Trim overhanging pastry and set aside.
  10. Using the pronged end of a fork, press down along the edge of the pie to further seal the pie and create a nice pattern.
  11. Make a small hole in the centre of the pie to allow any excess moisture to escape (so the pie does not become soggy).
  12. With your excess pastry, make something creative to adorn your pie.
  13. Brush the pie with a thin layer of milk.
  14. Bake in the oven on the middle shelf for 30-35 minutes. The pastry should be golden brown. Remove from the oven and allow to cool for a few minutes.
  15. Serve and enjoy 🙂

Leftovers
Chill!: If you are crazy enough to have any leftovers, store in an air-tight container in the fridge for up to 3 days.
Heat!: If you have time, reheat any leftover chicken pie on a baking tray lined with baking paper at 160 degrees for 10-15 minutes or until warm. If you just can’t wait that long to enjoy this incredibly tasty pie, zap in the microwave uncovered for 2 minutes.
Freeze!: The pie can be pre-made and frozen for later use. After covering the pie with puff pastry, wrap with cling-wrap (we then also wrap it in aluminum foil just to protect it’s awesomeness, but you don’t have to) and freeze. When ready to consume, remove from freeze, brush with milk and cook immediately in the oven. Don’t allow it to thaw.

Advertisements

5 thoughts on “Chicken Pie

  1. Pingback: Mashed Potatoes | Sew, Cook, Create!

  2. Oh. My. God. I love this pie. It makes an awesome present… so everyone should bake one and give it to someone they love. Nothing says love like pie.

    Ruby made me one for my birthday and we all loved it – even my often-fussy kids! Sooooooooo tasty!

    Can’t wait to make this…. Oh, and don’t forget step 21… decorate, and make sure you do something hilarious!!!

  3. Chicken pie sounds good. Looking at all the recipes & saw G. Judy in there! Haven’t got a slow cooker, but can just taste those meatballs….
    And I realized that in America we have Dark choclate dreams by Peanut Butter & Co. All natural & maybe when you visit I’ll bring you a jar!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s