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Chicken Pie

A creamy British chicken pie made with roast chicken, vegetables and a golden pastry lid.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 500 g cooked chicken leftover roast or poached, shredded or diced
  • 50 g butter
  • 1 onion diced
  • 2 carrots diced
  • 2 celery sticks diced
  • 150 g mushrooms sliced, optional
  • 50 g plain flour
  • 400 ml chicken stock
  • 150 ml milk or single cream
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh thyme chopped, or 1 tsp dried
  • 100 g frozen peas or sweetcorn
  • 500 g shortcrust or puff pastry
  • 1 egg beaten, for glazing

Method
 

  1. Melt the butter and cook the onion, carrot and celery for 8-10 minutes until softened. Add the mushrooms if using and cook a further 3-4 minutes.
  2. Stir in the flour, cook 1-2 minutes, then gradually add the stock, stirring to avoid lumps. Simmer until thickened, then stir in the milk, mustard and thyme.
  3. Fold in the chicken and peas, season well, and simmer for 5 minutes. Leave to cool slightly.
  4. Transfer to a pie dish, top with pastry, trim and crimp the edges, brush with beaten egg, and cut a steam vent. Bake at 200°C (180°C fan) for 30-35 minutes until golden.