Oh My – Chicken Pie!

On my recent trip to London I spent plenty of time talking to my mum.  As a fellow cook and foodie herself, we talked quite a lot about food. As you do.  She mentioned that she really enjoys making and eating pies, but that my dad is not so keen on them.  When she asked me what Big Man´s view was (you can tell can´t you that this was a deep and meaningful conversation) I realised that I had never made him a savoury pie.

Of course, once I was home, I couldn´t get the thought of a chicken, mushroom and bacon pie out of my head.  The rain came down, the fog closed in, the tiny hole in the roof that we think we´ve fixed each year started its relentless drip, drip, dripping.  It was time to make that pie.

I´d bought two old fashioned pudding basins in a junk an antique shop in Lewes, a beautiful town where a friend of mine is hoping to move.  As I´d managed to get them home without breaking them, I needed to road test them.

Making a pie is a straightforward business if you´re using ready made puff pastry – which was the case for me. If you´re making your own pastry (flaky or shortcrust), it´s not all that much extra work, just a little waiting time while it rests in the fridge.

To make two hearty pies I used

  • 2 small chicken breasts, cubed
  • About 4 slices of thick cut bacon, cut into small cubes (or use lardons or pancetta)
  • 6 mushrooms thinly sliced
  • 2 cups of chicken broth (or you can use a mixture of milk and water)
  • 3 tablespoons of olive oil
  • 4 tablespoons of flour
  • Seasoning
  • Puff pastry
  • One beaten egg

Put the chicken into the flour which you will have seasoned and toss it around.  Heat the oil in a deep frying pan remove the chicken from the flour and seal it.  Don´t throw the flour left in the bowl away.  Now add the bacon and mushrooms and cook on a medium heat until the mushrooms have softened.

Add the remaining flour to the pan and stir with a wooden spoon to slightly cook the flour and then gradually add the stock whilst stirring to prevent lumps forming.  Once the liquid has all been added, turn up the heat and let it bubble gently until it reaches the consistency of pouring custard.

Put the mixture into a pie dish or small oven proof dishes if you want to do individual portions. Lay the puff pastry over the top, trim if necessary and cut a couple of small slits in the top to let the steam escape. Brush with the beaten egg and bake in a medium over (about 180º C) for about 25 mins or until the pastry is golden brown and risen.

Delicious served with baked or mashed potatoes and vegetables.  I made runner beans in garlic and tomato, we drank wine and watched the rain dripping down the windows.  Big Man voted the pie a big hit, and now wants to know if I can make him a beef one. I think we can safely say that we have another pie eating convert in the family.

For an idea of what to do with any leftover puff pastry, check out this tasty recipe.


52 thoughts on “Oh My – Chicken Pie!

  1. This appears very similar to what we call pot pies, which I love! Your’s looks so warm and delicious! In ours, we add small cubed carrots, peas and a little onion.

  2. Aha, you and your friends have solved a puzzle for me, a pot pie is in a pot with the pastry on the top.. hmm, I have never made a pie like that before. how easy and clever.. I just made chicken pies too but they are mini’s, I will put them out next week! yours looks hot and creamy and yum.. c

  3. Aah yes, the comfort of a chicken pie – Pete would want chips with it though. Actually he wants chips with every meal. 😉 I love your little pots that you procured. I need to walk through some “antique” shops, they always hold such wonderful treasures.
    🙂 Mandy

    1. Glad you like the bowls, I´m really pleased with them. And beef, mushroom and guiness pie is a wonderful combination. Haven´t had it for ages…time to sort that out!

  4. I love finding old special dishes in antique stores! Especially those that I will use! No point in buying to simply display! Using the puff pastry is definitely quick and easy…nice comforting pie!

    1. I have to confess to never (ever) having made my own puff pastry…maybe one day. And I love special dishes too – would love to have the space (and money) for a complete “Victorian Kitchen”!

  5. I am very familiar with the type of antique stores you frequent. “One man’s junk … ” and all. A good pot pie makes for such a great meal. I’ve never made one for myself, always bought the ready-made. Now though, thanks to you, Tanya. I’ll make one and use the left-over puff pastry as you suggested in your “tasty recipe.” Double yum!

    1. It was so easy to do and easy to adapt to one or four people…mind you, I could eat a four person pie on my own without breaking into a sweat! And I love junk shops…you just never know what you´ll find.

  6. I make lots of savoury tarts and quiches “à la française”, i.e. flat and with the puff pastry bottom and sometimes also covered with pastry. I have promised myself to make a British-style pie, only with a crust lid and yours looks tempting and exactly like what I could start with: easy, with the ingredients I love and most of all scrumptious!
    The only thing I need is the shallow pie dish or dishes. Poor me 😉 Seriously, I hope I can buy these in Switzerland or nearby France. (I’m thrilled at the idea of every new kitchen buy!).

    1. Like you, I love the idea of something new for my kitchen! But pies with just a “lid” can be made in quite a few things – either a shallow oven proof bowl, or something taller and depper – even an empty baked bean can! Do hope you give it a go, let us know!

  7. Hola, from Valencia, sure we share same interests, feel weeks ago I went for a walk with my husband but couldn’t find any mushrooms, congratulations!!!
    And I also love make pies…like your recipe.. Saludos katya

  8. Oh my indeed. I’ve been very remiss on the pie front recently. Perhaps over the holiday season I can rectify that. I have some venison in the freezer…….

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