Chicken pie

Mobile version Print

By: Tamasin Day-Lewis From: Tamasin's Great British Classics

On TV Tonight

  • 20:00 - Lorraine's Fast, Fresh and Easy Food - Easy Entertaining
  • 20:30 - Gok Cooks Chinese - Chinese Classics
  • 21:00 - River Cottage Veg Every Day - Feast

This recipe is classed as intermediate

Rating 3.43 / 5 (182 votes)

Prep time:
1 hr 45 min
Cook time:
2 hrs 15 min
Serves:
4

Tender chicken, steamed vegetables and creamy sauce in crisp pastry make a popular chicken pie recipe for all ages from Tamasin Day-Lewis. More pie recipes

Method

1. Put the chicken in a saucepan with the vegetables, peppercorns and herbs. Cover with water, cover the pan and slowly bring to the boil. Cook for 50-60 minutes, until tender. Turn the chicken over half way through the cooking time.

2. To make the pastry, combine the flour and salt in a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs.

3. Stir in enough iced water to bring the mixture together into a smooth dough. Roll half of the pastry out to line a 23cm pie dish or plate and chill for 30 minutes, or until required.

4. Place the carrots into a steamer and steam for 5 minutes.

5. Add the celery and steam for 2 minutes more.

6. Slice the leeks and add them to the steamer with the onions. Cook for a further 5 minutes.

7. Preheat the oven to 180C/gas 4. Place a baking sheet on the middle shelf of the oven to heat up.

8. When the chicken has cooled down sufficiently to handle, remove the flesh from the bones, peeling off the skin as you go. Tear the flesh along the grain, pulling it into long bite-sized pieces.

9. To make the sauce, heat the butter and flour together in a saucepan and cook for 3-4 minutes, stirring continuously.

10. Whisk in the milk and chicken stock, until the sauce is thickened and smooth.

11. Stir in the cream. Remove from the heat, season and add the chopped fresh herbs.

12. Stir in the chicken and vegetables and leave to cool.

13. Spoon the filling over the pastry. Roll the remaining pastry out to make a lid and lay it carefully over the chicken mixture. Crimp the edges together with the tines of a fork dipped in cold water.

14. Brush the top with beaten egg. Cut a cross in the middle of the pie right through the pastry to allow the steam to escape as the pie cooks.

15. Bake for about one hour, until golden. Remove from the oven and leave to rest for 10 minutes before cutting into slices and serving with vegetables of your choice.

Ingredients

For the chicken

For the pastry

  • 340 g plain flour
  • 170 g butter

For the vegetables

For the b├ęchamel sauce

  • 55 g unsalted butter
  • 55 g flour
  • 150 ml full-cream milk
  • 150 ml chicken stock
  • 150 ml double cream
  • 2 sprigs tarragon, chopped
  • small bunch flat leaf parsley, chopped
  • black pepper
  • 1 egg, beaten to glaze

Tips and suggestions

Chicken and Field Mushroom Pie

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment

 

All time family favourite and definitely worth all the effort! I also make this with left over roast chicken and turkey and guinea fowl using stock made from the carcasses and this works just as well. Good enough for entertaining not just family fodder.

GabrielleW21187 GabrielleW21187  Posted 06 Jun 2011 1:10 PM
 

love this pie.making over and over again, especially with leftover chicken.putting other various vegetables,like brocoli,mushrooms,onion,garlic etc. love it!

SandraR15453 SandraR15453  Posted 11 Jun 2010 2:03 PM
 

Good fun to make .... great taste and flavours .... a perfect winter warmer !!!

SMJH SMJH  Posted 27 May 2010 11:34 AM
 

Can I freeze this??

StellaF29950 StellaF29950 Posted 16 Sep 2009 3:50 PM
 

I made this pie using all organic ingredients,it worked out quite expensive,wasnt very impressed with the flavor,found it a bit flat.. would change a few things...

patriciaD21403 patriciaD21403 Posted 05 Aug 2009 5:41 PM
 

sorry just read on further its sliced

patriciaD21403 patriciaD21403 Posted 05 Aug 2009 11:17 AM
 

was wondering is it silly to ask do you chop/slice the leeks?

patriciaD21403 patriciaD21403 Posted 05 Aug 2009 11:15 AM
 

this was the nicest pie ever, my family are still raving on about how lovely it was..i used dried tarragon as i couldnt get hold of fresh. def recommend,10

sharonG63297 sharonG63297 Posted 16 Apr 2009 1:14 PM
 

I've made this twice and it is lovely. I did cheat and use ready made shortcrust pastry though............

awel awel Posted 19 Jan 2009 4:40 PM