Hearty chicken and vegetable pie

    1 hour 10 min

    Old fashioned, made-from-scratch chicken pie. Works equally well with leftover roast turkey.

    6 people made this

    Serves: 8 

    • Pastry
    • 250g plain flour
    • 1 teaspoon salt
    • 150g lard
    • 6 tablespoons cold water
    • Pie filling
    • 115g butter
    • 60g plain flour
    • 1 teaspoon salt
    • freshly ground black pepper to taste
    • 2 tablespoons finely chopped onion
    • 700ml chicken stock
    • 100g sliced mushrooms
    • 3 tablespoons butter
    • 425g cooked chicken, chopped
    • 2 carrot, finely chopped
    • 2 stalks celery, finely chopped
    • 2 potatoes, peeled and cut into small cubes

    Prep:40min  ›  Cook:30min  ›  Ready in:1hr10min 

    1. In a large bowl, combine 250g plain flour and 1 teaspoon salt. Rub in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into 2 balls. Wrap in cling film and refrigerate for 4 hours or overnight. Roll one ball out to fit a 23cm pie dish; place in pie dish. Roll out the other ball to make the top layer of pastry and set aside.
    2. Preheat oven to 200 C / Gas 6.
    3. In a large saucepan, melt 115g butter. Blend in 60g flour, salt, black pepper and chopped onion. Gradually stir in chicken stock. Cook, stirring constantly until smooth and thickened. In a separate pan, cook mushrooms in 3 tablespoons of butter until softened; add mushrooms back into saucepan. Add chicken, carrot, celery and potatoes. Mix well and pour onto the pastry in the pie dish. Cover with top layer of pastry; seal edges and cut away any excess pastry. Make several small slits in the top to allow steam to escape.
    4. Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.

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    Reviews in English (392)


    This is delicious! I made it last night and it turned out great; not a crumb left over! I did read the reviews ahead of time and knew to cook the potatoes a bit before adding them. I also added a bag of frozen peas and carrots and skipped the mushrooms. The other reviewers are correct that it makes WAY too much filling for the crust recipe provided, especially if you add extra vegetables. Do yourself a favor and double the dough so you can make two of these yummy pies! In preparation for a birthday party where I'm serving my son's favorite meals as appetizers, I actually made miniature pies in my muffin pans and ended up with six pies. They baked perfectly in the time and temperature for the regular pies and turned out great as cute little individual pies that popped right out onto the platter!  -  09 Mar 2007  (Review from Allrecipes US | Canada)


    Oh, MAN! Goooooood stuff! I steamed the carrots and celery first, boiled the potatoes in the broth and then used it for the sauce so it was even thicker and I added some frozen peas and brushed the inside of the bottom crust and the outside of the top crust with beaten egg white to make sure they didn't get soggy. This recipe is going on an index card and into my box, which is high praise.  -  15 Jul 2004  (Review from Allrecipes US | Canada)


    Truely fantastic recipe! I agree that the filling is enough for almost two pies, so cut back on the broth and flour. I used the called for amounts of veggies, but added an extra cup of chicken and some peas and broccoli. Here's what i did to solve the crunchy veggy problem: i boilied the raw chicken tenderlions in the chicken broth for about 10 min, then added the potatoes and carrots and cooked for another 5-7 min until they softened a bit. then i took the chicken out of the broth and used a large straining spoon to get the potatoes and carrots out, and poured the broth into the butter mixture and followed the recipe from there, adding 1/2 cup of whole milk at the end. And to solve the soggy bottom crust problem, i found the PERFECT cure! I used Pilsbury crust and put it in the oven while preheating. About 3 min after it had heated to 400, i took it crust out of the oven and let it cool for just a few minutes. Then i brushed egg whites on it (and on the top crust). Not at all soggy on the bottom - PERFECT!! The only other modification i would make to the recipe is to use one potato to cut back on the filling. Or, perhaps it's possible to freeze/refridgerate the leftover filling to use later with some buttermilk biscuits?? yummy! Ps - although i have once added a teeny bit of rosemary, i don't recommend it. cooking the chicken in the broth and adding the whole milk added that slight extra bit of flavor that i will now never try to change! Enjoy!  -  18 Jan 2007  (Review from Allrecipes US | Canada)