Chicken Pie

Chicken Pie



.Suitable for freezing




minutes cooking time
.200 C°, 400 F°, Gas Mark 6


  • Whole chicken
  • 3 tbsp Plain Flour
  • 3 tbsp Butter
  • Chicken Stock (made from the bones) 
  • 1 Carrot
  • 2 Onions (skin left on)
  • 2 litres Water
  • 1 Bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string
  • Garlic.
  • Ready made short crust pastry or follow this recipe


  1. Roast the chicken as you would normally.
  2. Remove all of the chicken from the bones and set aside.
  1. Put all of the bones into a large pan and cover with water. Add the carrot and onions roughly chopped, the garlic and herbs.
  2. Simmer for at least 3 hours
  3. Sieve
  1. Add the butter to a pan and melt.
  2. Whisk in the flour and cook for a minute
  3. Slowly add the stock a spoonful at a time.
  4. Add salt and pepper to taste
  5. If it is too runny you can add a little cornflour to thicken.
  6. Mix the chicken in and leave to cool
  1. You can either use ready made short crust pastry or make your own using this recipe
Putting the Pie Together
  1. Split the pastry into two.
  2. Roll out one lot and put in the base of the pie dish. 
  3. Add the cooled chicken and gravy mix
  4. Roll out the lid and lie on top of the mixture and pinch the edges all the way round.
  5. Brush all over with beaten egg and pop in the oven to cook for about 45 mins.

This pie takes a little more time but it definitely worth it! If you cook a large enough chicken for a roast you can use the left overs for the pie and use the bones to make the stock (or use stock cubes if you prefer)

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