A Comforting Homemade Classic
This savory chicken pie brings together buttery shortcrust pastry and a rich, flavorful filling packed with tender chicken and vegetables. It’s the perfect dish for family dinners, gatherings, or meal prep—warm, hearty, and deliciously satisfying.
Ingredients
Dough (Shortcrust Pastry)
- 500g flour
- 250g cold butter or margarine
- 1 tsp baking powder
- ½ tsp salt
- 1 egg
- Cold water (as needed)
Filling
- 300–400g cooked, shredded chicken
- 2–3 medium potatoes, diced small
- 1 medium carrot, diced small
- 1 small onion, chopped
- 1 tbsp butter or oil
- 1 seasoning cube
- ½ tsp curry powder
- ½ tsp thyme
- ½ tsp black pepper
- Salt to taste
- 1 tbsp flour (for thickening)
- A little water or chicken stock
How to Make It (Step-by-Step)
1. Prepare the Shortcrust Dough
- Combine the flour, baking powder, and salt in a bowl.
- Add the cold butter and rub it into the flour until the mixture resembles coarse crumbs.
- Mix in the egg and gradually add cold water, just enough to bring the dough together.
- Form a ball, wrap it, and refrigerate for at least 20–30 minutes.
2. Cook the Filling
- Heat the butter or oil in a pan and sauté the onions until soft.
- Add potatoes and carrots; cook for a few minutes.
- Stir in the shredded chicken, seasoning cube, curry, thyme, pepper, and salt.
- Add water or chicken stock and simmer until vegetables are tender.
- Sprinkle the flour over the mixture and stir to thicken the sauce.
- Remove from heat and let it cool completely.
3. Assemble the Pie
- Roll out the chilled dough and line your baking dish.
- Add the cooled filling evenly.
- Cover with another layer of dough, seal the edges, and make small cuts for steam to escape.
- Bake in a preheated oven at 180°C (350°F) until golden brown.
Professional Serving Suggestions
- Serve warm with a fresh green salad or steamed vegetables.
- Pair with creamy mashed potatoes for a full comforting meal.
- For gatherings, cut into small squares and present as savory bites.
- Brush the top with egg wash before baking for a glossy, bakery-style finish.
Discussion Questions to Boost Engagement
- Do you prefer your chicken pie creamy or lightly seasoned?
- What extra vegetables would you add to make the filling richer?
- Have you ever tried adding cheese inside your pie?
Important Notes for Success
- Always use cold butter for the dough to achieve a flaky crust.
- Allow the filling to cool before assembling to prevent soggy pastry.
- If the dough cracks while rolling, gently press it back together—shortcrust is forgiving.
- Avoid overworking the dough to keep it tender.
Frequently Asked Questions (FAQ)
Can I use store-bought pastry?
Yes, ready-made shortcrust works well if you’re short on time.
How can I store chicken pie?
Refrigerate in an airtight container for up to 3 days or freeze for up to 2 months.
Can I replace chicken with another protein?
Absolutely—beef, turkey, or even tuna can be great substitutes.
How do I prevent a soggy bottom?
Blind bake the bottom crust for a few minutes or ensure your filling is not too wet.