Chicken Pie Recipe

Chicken Pie Recipe For True Food Lovers

Chicken Pie Recipe

Enjoying a family meal with loved ones is the top priority of many people. One of the top things you can do for such a dinner is chicken pie. The dish will warm you up while satiating your hunger.
Fortunately, you don’t have to worry about finding a good recipe for this dish. This guide has everything you need. So let’s dive into the specifics of making a chicken pie for your family in the UK or elsewhere.

Chicken Pie Recipe

The best thing about making a chicken pie is you don’t have to worry much. Whatever recipe you use, the steps will be easy to follow. This chicken pie recipe will help you enjoy a serving of six.
You can prepare the items for the dish in half an hour to one hour. It will take up to two hours for the pie to cook perfectly. Remember being patient will benefit you because the dish will be very delicious.




Prep time

30-60 Minutes

Cooking time

2 hrs.

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories1027
  • % Daily Value *
  • Total Fat 65.6g 101%
    • Cholesterol 123mg 41%
    • Sodium 748mg 32%
    • Total Carbohydrate 73.4g 25%
      • Dietary Fiber 3.8g 16%
      • Sugars 3.5g
    • Protein 130.1g 261%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


      • Chicken legs (without skin) – 7
      • Diced celery sticks – 5
      • Bay leaves (chopped) – 5
      • White wine – 220 ml
      • Chicken stock – 320 ml
      • Chopped large onion – 2
      • Butter – 60 grams
      • Plain flour – 70 grams
      • Crème fraiche – 3 tablespoons
      • Mustard – 1.5 tablespoon
      • Puff pastry (ready-made roll) – 2 packs of 375 grams
      • Beaten egg – 2
      • Salt – a pinch
      • Pepper – a pinch

      How To Make Chicken Pie?

      Here are the steps for making a tasty chicken pie:

      • Preheat your oven to a temperature of 160 degrees and 140 degrees fan with gas level 3
      • Take a large saucepan and put the chicken with celery and bay leaves on it
      • Pour wine, then stock in the pan
      • Use salt and pepper to season the items
      • Keep the stove at medium heat and allow the chicken mixture to boil
      • Cover your pan with a lid and place it in the oven
      • Let the chicken cook in the oven for 35 minutes or until the legs become tender
      • Keep the chicken aside for cooling
      • Once the legs are cool, remove bones from every piece
      • Tear the chicken into small pieces and transfer the pieces to a bowl
      • Strain the stock from the saucepan in a clean container. You may throw out the bay leaves, but keep the celery
      • Take a frying pan and heat it to medium level
      • Add onions to the pan and cook for about ten minutes until the vegetable softens
      • Place butter in the pan and stir until it melts
      • Sprinkle the flour to create a thick sauce
      • Pour the strained stock into the pan and stir at high heat
      • Add some salt and pepper to season the sauce
      • You should also add the kept celery, crème fraiche, and mustard to the pan
      • Mix the items with the sauce, then add chicken to the pan
      • Take the filling from the pan and add it to an ovenproof dish. Using a spoon will be helpful
      • Let the filling cool a bit, then cover the dish with a lid and keep it in the fridge for half an hour
      • Take out the pastry sheets on your work surface and roll them to a thickness of 3 mm
      • Cut each piece with a width of 3 cm
      • You will need about 16 rolls to cover the ovenproof dish
      • Combine the ribbons in a weaving pattern until the top is enough to cover the pie
      • Keep the pastry in the fridge for 15 minutes
      • Take out the chicken filling from the fridge and brush the beaten egg on the sides of the dish
      • Place the pastry top on the pie
      • Change your oven temperature to 200 degrees and fan to 180 degrees with the gas level at 6
      • Brush your pastry with the remaining egg and bake for half an hour

      Also Read: A Succulent Chicken Steak Recipe For A Healthy Meal

      Pro Tip For The Chef

      Make sure to weave the pastry rolls tightly to form a good top so that no filling can escape

      Nutritional Information

      • Calories – 1027
      • Total Fat – 65.6 grams
      • Cholesterol – 123 milligrams
      • Sodium – 748 milligrams
      • Total Carbohydrate – 73.4 grams
      • Dietary Fiber – 3.8 grams
      • Total Sugars – 3.5 grams
      • Protein – 30.1 grams


      Can You Make Chicken Pie After One Day?

      If you keep the filling covered in the fridge, you can make this pie even after two days of preparing the filling. You can also keep the pastry top in the fridge for longer than 15 minutes.