Tasty chicken pie

    1 hour 5 min

    This chicken pie is DELICIOUS! I am dairy intolerant so I replaced the cream with a little soya milk :) Enjoy!


    Lancashire, England, UK
    11 people made this

    Serves: 4 

    • vegetable oil
    • 2 small leeks, sliced
    • 1 garlic clove, crushed
    • 1 handful chestnut mushrooms
    • 400 to 600g roast chicken (picked from a leftover roast chicken)
    • 100ml white wine
    • 50ml chicken stock
    • 150ml soya milk, mixed with a small amount of flour, or double cream
    • 1 sprig tarragon
    • 1 egg for egg wash if desired

    Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

    1. Either make shortcrust pastry from scratch or buy frozen or fresh :)
    2. Preheat the oven to 220 C / Gas 7.
    3. Heat the oil in a large frying pan over a medium heat. Add the leeks and garlic and cook gently for 5 to 10 minutes until softened.
    4. Turn the heat up and add the mushrooms. Fry for a few minutes, stirring constantly so the leeks don’t burn.
    5. Stir in the cooked chicken. Add the wine and bubble away on a high heat until reduced slightly.
    6. Pour in the stock if you prefer a wetter pie and reduce slightly.
    7. Add the soya milk or cream and tarragon, bring to the boil, and then simmer for 5 minutes until thickened. Season with salt and pepper then set aside to cool. The mix should be wet but not too sloppy or liquid.
    8. Remove the pastry from the fridge around 10 minutes before you want to use it. Cut it into 2 pieces, one slightly bigger than the other.
    9. Roll out the larger piece of pastry to the size of your pie dish. I like to use a roasting tin lined with baking parchment so I can lift the pie out once it’s cooked. It's also cool to use a quiche tin (loose bottomed). If you are using this there's no need to line with baking parchment as its loose bottomed so it will lift out easily enough.
    10. Grease the edges of the pie dish, and line the baking tin with the pastry so it overhands the edges.
    11. Fill the pastry case with the pie filling.
    12. Now roll the second piece of the pastry out and fit this over the top of the pie. Wet the edges of the pastry case before putting the lid on this will help it to stick. Knock and crimp the edges of the pie together, sticking the top of the pastry to the bottom of the pastry, squeezing it together gently until the top and bottom pieces of pastry are joined and sealed.
    13. Beat the egg with a little salt, then brush over the pastry lightly which will make the pastry golden.
    14. Bake for 30 to 40 minutes until the pastry is golden. Remember everything is cooked inside, so you are just cooking the pastry.
    15. Remove from the oven and serve straight from the dish! NOM!

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     -  01 Apr 2011