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Cheat's raised chicken and sausage pie recipe

Cheat's raised chicken and sausage pie recipe

6 ratings

This cheat's raised pie uses shortcrust pastry instead of hot water pastry, so it's super-easy to make, but looks so elegant and impressive. Perfect for picnics, buffets or lunch on the go, there's always an occasion to eat this delicious pie. See method

  • Serves 10
  • Takes 1 hr 40 minutes, plus cooling
  • 558 calories / serving


  • 1 tbsp vegetable oil
  • 400g pack Tesco Finest reduced-fat pork sausages
  • 1 leek, trimmed, halved lengthways and thinly sliced
  • 150g chestnut mushrooms, thinly sliced
  • 10g fresh thyme, leaves picked and finely chopped
  • 2 garlic cloves, crushed
  • 2 tbsp plain flour 
  • ½ chicken stock cube, made up to 250ml
  • 3 tbsp 50% less fat crème fraîche
  • 1½ tbsp wholegrain mustard
  • 375g leftover roast chicken or turkey, roughly chopped
  • ½ lemon, zested
  • 15g fresh flat-leaf parsley, finely chopped
  • butter, for greasing
  • 1 quantity Shortcrust pastry
  • 1 medium egg, beaten
  • pickles, to serve
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    34g 48%
  • Saturates

    12g 62%
  • Sugars

    2g 2%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 39.6g Protein 22.1g Fibre 3.5g


  1. Heat the oil in a large, deep frying pan over a medium-high heat. Squeeze the sausagemeat out of the skins, breaking up with a wooden spoon, and fry for 4-5 mins until browned all over; transfer to a bowl. Add the leek and mushrooms to the pan and cook for 4-5 mins until softened and beginning to turn golden. Reduce the heat to medium, then add the thyme, garlic and flour; cook for 2-3 mins, stirring, until fragrant.
  2. Gradually add the stock, stirring well to prevent lumps, then add the crème fraîche and mustard. Season, bring to a simmer, then cook for 2-3 mins to thicken. Remove from the heat, transfer to a bowl and leave to cool completely. Once cool, stir through the sausagemeat, chicken or turkey, lemon zest and parsley.
  3. Grease the base of a 900g loaf tin with butter and line with baking paper, leaving the ends overhanging. Cut two-thirds off the pastry (re-wrap the rest and return to the fridge) and roll out on a lightly floured surface to a rectangle about 25 x 35cm and 4mm thick. Carefully lift into the loaf tin using the rolling pin to help, then press into the corners, leaving approx. 3cm overhang. Spoon in the filling and smooth.
  4. Roll out the remaining pastry so it’s about 4mm thick and a little larger than the tin. Use to cover the pie, then pinch the edges together and trim, crimping the edges between your fingers and thumb. Cut a steam hole in the centre with a sharp knife, then transfer to the fridge for 1 hr. If you like, re-roll the offcuts and cut into shapes to decorate the pie lid.
  5. Preheat the oven to gas 6, 200°C,fan 180°C. Brush the top of the pie with beaten egg. If using decorations, stick on and brush with more egg. Bake for 1 hr, or until deep golden brown. Leave to cool in the tin for about 2 hrs – when ready it will be firm to the touch and lift out of the tin easily. Carefully lift out of the tin using the overhanging baking paper. Serve warm or cold on the day it was made, with your choice of pickles.

See more Pie recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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