This Chicken Pie recipe has everything you need in a comfort food pie. Tasty home cooked meat, extra veggies, creamy sauce and light fluffy pastry topping.
I can’t believe that I’ve never shared this Easy Chicken Pie recipe, it is honestly one of my most favourite recipes ever.
It’s one of those recipes where the leftovers are every bit as good as the first time round. A slice of cold leftover Chicken Pie lurking is the is the ultimate fridge find.
It was a Jamie Olive Chicken Pie recipe that reignited my love of the dish about 10 years ago and I’ve been making my version this way ever since.
You’ll love this Easy Chicken Pie recipe because:
✅ Great for batch cooking, eat one and freeze one.
✅ Packed with extra veggies, a complete meal.
✅ The ultimate comfort food meal. 😍
FAQs about the Chicken Pie
How do you make a Chicken Pie?
I’ve simplified this recipe lots recently to make it easy to serve as a midweek meal.
You just fry off chicken, bacon, veggies (I use frozen Soffrito mix (onions, celery and carrots – chopped into small cubes) from Waitrose. I do a big order from Ocado every month and stock the freezer up ready for this top shortcut).
Then add flour, stock and milk to make a sauce. Top with pastry and our Chicken Pie is ready to be baked.
Can I use shortcrust pastry for this pie?
Yes. I’ve used a puff pastry top here but you can use shortcrust pastry. It will have more crunch than a Puff Pastry pie.
If you use shortcrust pastry you can also line the bottom of the dish before adding your filling. (Some people consider this the only way to make a true pie!)
If you do want to make a pie with a base, top tip: As you warm up your oven, put a baking tray in to heat up, then when you put your pie in the oven, sit the dish on top of the hot baking tray. I find that this really helps to cook the base of the Chicken Pie and stop a soggy bottom.
Can you freeze Chicken Pie?
Yes! I freeze it with pastry unbaked, on top. Just let it thaw fully and then bake in the oven until the middle is hot through and the top is golden.
Fancy some more comfort food dinner recipes?
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the ⭐️ by the recipe.
Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
Chicken Pie Recipe
For the pie filling
- 1 tbsp Oil See note 1.
- 4 Chicken Breasts About 650g
- 200 g Smoked bacon See note 2.
- 1 Large onion Peeled and chopped (See note 3)
- 3 Sticks Celery Chopped (See note 3)
- 3 Carrots Peeled and chopped (See note 3)
- 2 tsp Fresh thyme (See note 4)
- Salt and black pepper
- 75 g Plain flour
- 300 ml Chicken stock (See note 5)
- 300 ml Milk (See note 6)
For the pie
- 320 g Puff pastry sheet (See note 7)
- 1 Egg Beaten
- Heat your oil in a large frying pan or saucepan and add the chicken and bacon. Cook for about 5 - 10 minutes until just starting to turn brown.
- Add in the vegetables and cook for a further 5 minutes until they start to soften.
- Add the flour and thyme and stir through everything, cook for 5 minutes.
- Gradually add the stock and milk to the vegetable and flour mix, stirring until the sauce is smooth. Leave to bubble away and thicken for about 10 minutes.
- Spoon into a pie dish and leave to cool for at least 30 minutes if you have time.
- Smooth the pastry over the top of the filling.
- Decorate the pie with cut out shapes if you feel that way inclined and brush with the beaten egg.
- When you are ready to bake the pie, preheat the oven to 220C and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.
Any oil other than extra virgin is fine. Olive oil or sunflower oil are perfect. Note 2 - Bacon
Using a smoked bacon, pancetta or prosciutto here really adds a lot of flavour to the pie. I cut mine up into very small pieces so it cooks into the sauce. Note 3 - Vegetables
As mentioned in the post above, I cheat and use a pre chopped Sofritto mix here. I use 500g in place of the mentioned vegetables. Note 4 - Thyme
This is for dried thyme. If you have fresh thyme, use 3 tsp as it's not as strongly flavoured. Note 5 - Chicken Stock
Stock made with a cube is absolutely fine. Note 6 - Milk
I used Semi Skimmed as it's what we have. Full fat will make the pie more creamy. I wouldn't recommend Skimmed if possible as it won't be very creamy at all. Note 7 - Puff Pastry
As mentioned in the post above, if you prefer a pie with a base, go right ahead and use two sheets of pastry. Just be sure to cook it so the bottom is crispy and cooked through.
This post was originally published on February 13, 2018 and was fully updated with new photos and recipe changes on November 23, 2020.