Chicken Pie

The Engineer onboard our boat is obsessed with Chicken Pie. Every weekend there is a Chicken Pie in the fridge for him and by Monday it’s usually all gone! I’ve made this so often that I’ve realised it doesn’t need to be as fiddly as people think. I always use leftover chicken and blitz the rest of the ingredients to make a fab filling. You can get great shop bought pastry and after that it’s just a matter of assembling…

Chicken Pie

  • Servings: 4-6
  • Difficulty: Easy
  • Print


  • 1 Onion
  • 1 Carrot
  • 1 Celery
  • Handful Mushrooms
  • 2 Garlic Cloves
  • 1x Tin Sweetcorn
  • 2x Handful of Peas
  • 500ml thick Mushroom Soup or Creamed Chicken Soup
  • 100ml Chicken Stock
  • 1 Roast Chicken shredded
  • 1x Pack of Puff Pastry
  • 1 Egg whisked and 1 Yolk separate


  1. Heat oven 200℃
  2. Blitz onion, carrot, celery, mushrooms and garlic, season and fry off in some butter
  3. Pour the soup into the onion mix and bring to boil
  4. Pour chicken stock into the mix
  5. Add Chicken, bring to the boil and simmer for 5mins
  6. Take off the heat and stir in peas and sweetcorn
  7. Take pastry out the fridge and bring up to room temp
  8. Pour chicken mix into a circular baking tin
  9. Roll out pastry so that it’s just sightly bigger than the baking tin (you want it overlapping the sides of the tin)
  10. Brush egg wash round the inside of the top of the baking tin
  11. Place pastry over the top of the tin
  12. Lightly press the pastry against the inside of the top of tin so that it sticks to the egg wash
  13. Prick 3-4 small wholes into the pastry to help the pie steam when you cook it
  14. Brush pastry with Egg yolk
  15. Whack pie in the oven for 20mins until the top is brown and crispy

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