This Chicken Pie recipe has everything you need in a creamy chicken pie. Moist, tasty, home cooked chicken, added vegetables and a light chicken pie sauce made with the chicken stock. Add in some crispy bacon and delicious shortcrust pastry and this easy chicken pie recipe is a winner!
Pop your chicken, celery, onion (cut in half, no need to peel), thyme, salt and pepper into a large saucepan and add water to come about two thirds of the way up the chicken. Bring to the boil.
Continue to simmer for about 90 minutes (or the same cooking time as quoted on the chicken) with a lid on. When cooked, remove the chicken from the stock and allow to cool. When cool, chop or shred into large chunks.
Drain the stock, discard the bits of celery, onion and herbs and reserve the stock.
Meanwhile, fry off the pancetta in a large saucepan (it shouldn't need any oil as the fat from it will render down). As it begins to turn crisp add the onions, celery, carrots and garlic. Cook for 5 - 10 minutes until softened.
Add the flour and thyme and stir through everything, cook for 5 minutes. Gradually add the stock to the vegetable and flour mix, stirring until the sauce is smooth. Add just enough to create a smooth, thick sauce. This will take about 10 minutes.
Add the chicken chunks, single cream and plenty of salt and pepper. Allow to cool.
Meanwhile, grease your pie dish and lay in a sheet of pastry covering the base and sides of the dish. Pile in the pie filling. Add the second layer of pastry on top.
Seal the edges of the pastry with a fork, poke some holes in the middle and trim off the excess.
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.