Chicken Pie Recipe
A golden shortcrust and puff pastry case encloses tender pieces of chicken in a creamy bacon and white wine sauce.
We use a medium leek in this recipe.
Makes 3 single-serve pies.
1 tablespoon (20ml) oil
400g skinless chicken breast or thigh fillets, chopped into bite-sized chunks
100g shortcut bacon, finely diced
90g (3/4 cup, lightly packed) finely chopped leek
1 medium clove garlic, peeled and crushed
20g (1 tablespoon) butter
1 tablespoon (12g) plain flour
1/3 cup (84ml) chicken stock
1/3 cup (84ml) white wine
1/3 cup (84ml) cream (35 to 40 percent fat)
Salt and pepper, to taste
1/4 teaspoon ground nutmeg
20g (1/3 cup, loosely packed) grated tasty cheddar cheese
1-2 sheets puff pastry, thawed
2-3 sheets shortcrust pastry, thawed (if preferred, puff pastry can be used instead of shortcrust)
Heat oil in a large, heavy-based saucepan or frying pan over high heat. Add chicken, and cook, stirring occasionally, for about 6-7 minutes, or until lightly browned. If necessary, cook the chicken in batches to avoid overcrowding the pan. Remove chicken from pan and set aside.
Reduce heat to medium-low. Add bacon, leek, and garlic to saucepan, and cook, stirring, for about 3 minutes, or until leek has softened and bacon is cooked. Set mixture aside with chicken.
Over medium-low heat, add butter to saucepan and allow butter to melt. Add flour and cook, stirring, for 1 minute (mixture should bubble but not brown).
Add stock, wine, and cream, stirring continuously. Increase heat to medium-high and bring mixture to boil, stirring continuously. Reduce heat to low and simmer for two minutes. Stir in salt, pepper, and nutmeg, and remove from heat.
Add chicken, bacon, leek, garlic, and cheese to saucepan. Stir to combine then set aside to cool for 15 minutes.
Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the lowest position; the pastry base will brown and crisp better if it is close to the bottom element.
Grease three non-stick individual pie tins. We use pie tins that are about 2cm deep, about 7.5cm across the base, and about 12.5cm across the top (including the rim).
Invert pie tins on puff pastry and cut around the tins to form the lids of the pies. Set lids aside.
Invert pie tins on shortcrust (or puff) pastry and cut circles about 1.5cm from the edges of the tins.
Ease shortcrust pastry circles into pie tins, making sure there are no air bubbles under the pastry. Trim overhanging pastry with a sharp knife.
Divide chicken mixture evenly among pastry bases.
Brush edges of shortcrust and puff pastry with water and cover pies with puff pastry lids. Firmly press edges of pastry together with a fork.
Using a sharp knife, cut a small cross in the top of each pie.
Place pies on a baking tray (the tray makes it easy to remove pies from the oven and will catch any sauce that may overflow). Bake pies for about 25-30 minutes, or until golden brown. Serve hot. © www.exclusivelyfood.com.au
49 Comments:
I read your blog all the time and always think how fantastic the recipes look. Last night I finally made something- these chicken pies. They were delicious. Thanks for the excellent recipe!
i have made this pie 3 times now and everyone who tastes it thinks its the best pie EVER! another fantastic recipe from you guys..anyone thinking about giving this pie a go DO IT you wont regret it! thanks
I have been making meals from you both for a while now since I found this site...ANOTHER FANTASTIC RECIPE....*****stars
I used the recipe in my pie maker and it was fabulous.
Nadzy here - I made the pies from scratch and they turned out great! Thanks for a great recipe!
Am going to give this pie a go this week. Anyone got any tipis for getting the pie out the dish once cooked? Would it be an idea to grease the pie dish first?
We recommend using greased non-stick pie tins to ensure that the pies are easy to remove.
I tried this last night and it was absolutely fantastic, so easy and so delicious, this will become a regular meal!
What should I serve my pie with?
We like to serve these pies with mashed potato and mixed (steamed or boiled) vegetables.
wow i just made this tonight and it tasted amazing.
Love your site! Was just wondering if I could bake this pie in one pie dish with no shortcrust like your fish pie i.e only the puff pastry on top. If so, how long should I bake it for?
Hi Mario,
Yes, you could put the filling in one large pie dish and bake it with a puff pastry top only.
With the filling in one large dish, it might take a while to heat through to the centre. Therefore, we would use a shallow pie plate, rather than a deep dish. We would also try to use the filling while it was still warm, rather than refrigerating it before use.
We aren't sure of the exact baking time, but would take the pie out of the oven when the filling was hot and the pastry golden brown.
I am a novice to baking. May I know where to get ready-made pastry? Any particular brands in Australia that are good?
We use Pampas puff pastry and Pampas shortcrust pastry, available in the freezer section of most supermarkets.
Another raging success from this website! Thamks for a great recipe. My husband described it as "a gourmet pie" and this recipe is also going into my permanent repertoire.
I made it in a single shallow pie dish and it worked fine.
It was my first attempt to make chicken pie and Waalaa! I've made 6 savoury sizes out of it! This recipe is easy to follow and the taste is absolutely divine!
Very nice, it also works well as a single large pie, 4 star! Thankyou.
Hi, I would like to make this pie using phylo pastry and I want to make it low fat - could I use Light carnation cream instead??
We haven't tried using phyllo pastry or evaporated milk in this recipe. However, these substitutions should work well. To further reduce the fat content, you could use lean ham instead of the bacon. A reduced fat cheese could also be used.
Hi,
I'm in college right now and i was thinking mini chicken pie's will make an awesome snack during the week. Is there a way i can save them for around 3 days or so?!
Thanks!
You could keep the cooked pies in the fridge for a few days and reheat them when required. Or you could assemble the pies and freeze them, uncooked, for a couple of months (defrost before baking).
I made these pies last week for my friends and they were a fantastic. Thank you. I am very keen to try your other recipes. Do you have a recipe book? And do you have recipes for desserts?
Hi Pip
We don't have a recipe book, but we do have recipes for desserts. To view a list of our sweet recipes, click on the 'Index of Sweet Recipes' link on the right-hand side of the screen.
amazing. this pie is the best chicken pie ever and so easy
Best chicken pie i have ever made, you can add a few peas, carrots with a little more cream if desired. Thank you so much.
Thank goodness! Someone who has shared a recipe for a creamy chicken pie! Perfect for Chicken Pot Pie! Thank you Thank you THANK YOU! Excellent blog, too! :)
could you make the pie without the wine?
You could leave the wine out and increase the amount of chicken stock to 2/3 cup.
Great recipe...I added a cup of mushrooms and substituted the wine for more stock and kids loved it!!
I love this recipe..your garlic prawns recipe was an awesome entree with this 1..I did add mushrooms also was devine. I have now made it several time the last time I used this recipe (not beng a fan of pastry) I served it up with fettucine pasta as like a carbonara sauce..FANTASTIC *****
I have made this pie so many times and I love it, always as one big pie, my husband hovers in the kitchen waiting for a taste.
I have passed it on to so many people I have lost count.
I serve it with a crisp salad of Cos Lettuce, Red Onion (thin slices), Cherry Tomatoes, Cucumber with a sprinkling of fresh Coriander, with a balsamic dressing.
Made this for the first time. Left out the bacon for dietary reasons and made it as a single pie in a small rectangular dish which was plenty for the two of us for dinner, with leftovers for lunch next day.
It was absolutely delicious and will be repeated in the future. Thank you
OMG - this was amazing - the best pie recipe ever!
hello was just wondering do u have to put white wine in the pie recipe?
Please see our comment dated 1/3/08.
hi, i made the chicken pies tonight and i put them in the pie maker, the tops of the pies cooked fien,but the bottoms didn't what did i do wrong? the filling was mouth watering!
Made these the other night and they are so yummy.
Can anyone pls tell me what cream to use?
You can use any cream with a fat content of 35 to 40 percent (thickened or unthickened).
hi i wrote to you on the 25/5/08 and still waiting for a answer would really like to know what i did wrong with the pies?
Sorry we've taken so long to reply. We haven't tested this recipe in a pie maker (we don't own one) and aren't sure what the problem could be.
Did you refrigerate the filling mixture? We use the filling after allowing it to cool at room temperature for 15 minutes. If the filling was very cold, then it may have prevented the pastry from heating up quickly and cooking properly.
Have you had this problem with other pies made in your pie maker?
Hello thank you so much for your response yes i've made pies in pie maker before and they turned out fine,the filling was abit still warm so theres my answer to why they didn't turn out. thanks again
These are the yummiest pies ever. Thanks I love your site :)
Stumbled upon your blog while looking for a chicken pie recipe and since everyone seemed to rave over the pies, decided to make little ones instead of one big pie. They were fabulous! Just how I imagine a good chicken pie should be. I made 1 1/2 times the recipe and that was enough to fill 12 muffin tins. I used a cheap Chardonnay and it was a little bitter but got this corrected with a teaspoon of sugar. I think using shortcrust pastry for the bottom is important - better than all puff pastry. Thanks, Fran from Munich
I love this recipie and use it all the time! I make them in oversized ramekins with no pastry at all, i just put the filling in the dish and top with mashed potatoe and it is delicious! Thanks!!
The chicken pies sound really good - but can I substitute the leek with onion maybe? Or would it be okay just to leave the leek out?
Thank you for a wonderful website with great recipes.
Thanks,Penny
Hi Penny,
We suggest that you replace the leek with 90 grams of finely chopped onion (about one small onion).
I loved this pie! I cooked it last night and my partner said it was the best pie he has ever had! Thank you so much for sharing your amazing recipes and making the instructions so easy to follow....
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