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Chicken pie: the recipe for simple and nutritious English chicken pie

Chicken pie: the recipe for simple and nutritious English chicken pie

The chicken pie is a rustic pie filled with chicken and vegetables, typical of the English cuisine: a preparation halfway between the flan and the savory pie. It is a greedy, inviting and nutritious specialty, ideal to be served as a single dish. You can also serve it to room temperature or take it with you for a trip.

In our preparation we will use some pasta break brisée rotunda that you can buy ready-made or make at home. Inside, we will put a filling based on chicken meat, mushrooms, peas, carrots, onions and aromatic herbs, all to be tied with cooking cream. The cake will be then baked in the oven per 20-25 minutes.

You can vary the preparation as you prefer: if you don’t like cream, you can use béchamel, or a stringy cheese such as fontina, provola, scamorza. You can also make the recipe with turkey meat and vary the vegetables according to seasonality and availability.

If you liked this preparation, also try the savory pie with potatoes and salami recipe, an ideal recipe for a picnic: but there are many simple and delicious rustic pies that you can make with just a few ingredients.

How to make chicken pie

Cut the chicken into chunks, do the same with the celery, carrots and onions. Brown them in a large pan with a little butter, seasoning with salt and pepper 1. Turn on the oven at 180 ° C.

Cut the mushrooms into slices 2.

Add the mushrooms to the pan, parsley and peas and cook for 5 minutes over medium low heat 3.

Add the broth, bring to a boil and continue to cook for 10 minutes over medium heat. Add the cream and reduce the heat 4. Cook for another 5 minutes and then turn off.

Meanwhile, line a pan with parchment paper and put the first disc of shortcrust pastry 5.

Put the chicken and vegetable filling in the base of the cake, without overdoing it 6.

Cover the cake with the second disc of dough and close the edges by folding them back on themselves 7.

Make miter cuts so the steam can escape 8.

Bake for 20-25 minutes, or until the surface is golden brown. Cool for 10 minutes, then cut and serve 9.


You can keep the chicken pie in the fridge for 1-2 days, tightly closed in an airtight container. Alternatively, cut it into slices and freeze it by wrapping the slices in cling film.

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