Chunky Chicken Pie


What you need

  • Good quality Puff Pastry (thawed) to fit the base of your pie dish and to cover the pie once its filled.
  • 1 egg (for glazing)
  • For the filling:
  • ½ roast chicken or BBQ Chicken – pull chicken meat off the bones and put aside
  • 2 TBLS extra virgin olive oil
  • 1 leek – washed and finely chopped
  • 1 large carrot – peeled and diced
  • 2 cups of broccoli – washed and broken into small flowerets
  • 1 cup fresh or frozen corn cornels
  • 2 TBLS Worcestershire sauce
  • ½ cup chicken stock (or water)
  • Salt and Pepper to taste
  • 1 egg – lightly beaten

For the béchamel sauce

  • 60g butter
  • 3 TBLS plain flour
  • 2 cups milk
  • ¼ teaspoon grated nutmeg
  • Salt and Pepper to taste
  • To prepare the filling:

Grease a large pie dish and line it with a sheet of puff pastry. Place the prepared pasty case and the extra sheet in the fridge to chill.

Heat the oil in a large pan and add the leek. Cook on a low heat for 5 minutes until they soften but do not brown.

Add remaining vegetables, Worcestershire sauce and chicken stock, stir to mix well and cook on a medium heat for 15 minutes or until the vegetables have cooked through and all liquid has evaporated.

Add chick meat and salt and pepper, then stir through. Remove from heat and cool to room temperature. If preparing the filing ahead, store in the fridge once cooled.

To prepare the sauce:

Melt the butter in a small saucepan on a medium heat.

Add the flour and stir to form a paste. Cook on a low heat for 2 -3 minutes to cook out the flour taste.

Add milk a little a time stirring continuously until it starts to boil and thickens.

Remove from heat and season with salt and pepper. Allow to cool to room temperature.


Heat oven to 200oC

Add the sauce to the chicken and vegetables and combine well.

Pour filling into the chilled pastry case and brush beat egg around edges.

Cover with second pastry sheet and seal the pie by using a fork to press the 2 edges together.

Cut a small slit through the top pastry sheet (to let air escape when cooking) and bush with top with remaining egg so that it turns a golden colour during the cooking process.

Place in the oven and bake for 40 minutes or until the pastry puffs up and turns golden.

Allow to cook for 10 – 15 minutes before cutting.


Serve with my Baby Leaves and Herb Salad or Greek Salad.





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