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A dinnertime classic, it's hard to look past chicken pie when it looks and tastes this good – golden pastry, a silky-smooth sauce and tender chicken thighs make this a must-try. Serve with a side of steamed greens for added colour and freshness. See method
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Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil in a large, deep frying pan over a medium heat. Add the onions and fry for 5 mins. Stir in the mushrooms, turn up the heat to high and fry for 5 mins or until the liquid has evaporated.
Add the chicken and garlic and fry for 5 mins (it doesn’t need to be cooked through). Stir in the flour; reduce the heat to medium.
Gradually add the stock, stirring, until combined and smooth. Stir in the soft cheese and parsley; season well. Pour into a deep 20 x 25cm baking dish.
Brush the lip of the dish with a little beaten egg, then drape the pastry over the dish. Trim the overhang with a sharp knife and crimp to seal. Brush with more egg, then cut a slit in the centre for the steam to escape. Bake for 20-25 mins until puffed and golden.
Meanwhile, steam the greens for 8-10 mins until tender. Season and serve with the pie.
Tip: Top leftover pastry with sliced fruit, then bake until golden for a speedy sweet treat.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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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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