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Slice of chicken pie
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Chicken Pie

Creamy chicken and veggie filling wrapped in a flaky, buttery crust
Prep Time1 hour
Cook Time40 minutes
Course: Main Course
Servings: 6 people
Author: Melby

Ingredients

  • 1 batch Hot Water Pastry (or 2 sheets of ready-made puff pastry, thawed)
  • 1 medium onion, chopped
  • oil for sautéing
  • 10 x 10cm celery sticks, chopped
  • 250 g sliced mushrooms
  • 3 medium carrots, sliced
  • 150 g fresh asparagus, in 2cm chunks
  • 2 t fresh or dried thyme
  • 6 cups cooked chicken
  • 1 cup heavy cream
  • salt and pepper to taste
  • 2 tbsp fresh parsley, chopped
  • 1 egg, beaten

Instructions

  • Sauté the onions and celery until translucent.
  • Add the mushrooms, carrots, asparagus and thyme and stir-fry for 5 minutes.
  • Season with salt and pepper and add the cooked chicken and cream.
  • Let the mixture simmer for about 10 minutes or until the sauce has reduced by about a quarter.
  • Stir the chopped parsley through the mixture and remove from heat.
  • Set aside to cool down for at least 20 minutes.
  • Preheat the oven to 220°C.
  • Roll out half of your Hot Water Pastry and line the bottom of a rectangular ovenproof dish with the pastry.
  • Spoon the filling into the pie crust.
  • Roll out the other half of the pastry and place on top of the filling.
  • Crimp the edges and cut two small holes in the middle of the pie to let out steam build-up.
  • Use any pastry off-cuts to decorate the top of the pie.
  • Brush evenly with beaten egg to ensure a golden colour on your pie.
  • Bake for 40 - 45 minutes until the pastry is puffed up and golden brown.
  • Serve with rice and your choice of salad.

Notes

  • The chicken in this recipe can be replaced with equal amounts of veggies, turning it into a vegetarian pie.
  • The filling should be saucy, but not too wet. Some of the moisture does evaporate during baking. Additional gravy could be made using chicken stock and pan drippings from when you cook the chicken.
  • If you are short on time (or pastry) you can spoon the filling directly into the greased oven dish without a bottom layer of pie crust and just put a "lid" of pastry on top of your pie.
  • The pie can easily be made in smaller individual sized portions.