Chicken pie

Recipe from: 23 March 2011

Ingredients 17
Servings 1
Minutes 30 mins


Serving Change
  • Chicken:
  • 1
    free range whole chicken
  • 1
    onion, chopped
  • 1
    carrot, chopped
  • 1
    stick celery, chopped
  • Filling:
  • 3
    leeks, finely chopped
  • 2
    sticks celery, finely chopped
  • 2
    large carrots, grated
  • pinch of cinnamon
  • salt and pepper to taste
  • 1
    roll of thawed out frozen puff pastry
  • 1
    egg, beaten
  • 50
  • 50
    cake flour
  • 500
    reserved chicken stock
  • 125
    milk (optional)


30 mins
Place the chicken in a large pot, add the onion, carrot and celery. Cover with water and season well with salt and pepper. Place lid on top and bring to the boil. Once boiling, reduce the temperature and simmer for 1 ½ hours or until the chicken falls apart.  Remove the chicken from the stock(reserving the stock for the sauce) and allow to cool. Remove the skin and bones and shred the chicken into fine pieces.

Preheat the oven to 200°C.
In a medium pot, melt the butter and gently sauté the leeks, celery and carrot until fragrant and soft (should take about 15 minutes).
Stir in the flour, followed by the 500 ml of stock, use a whisk to break up any lumps and continue whisking until thickened.
Add the optional milk at this point and heat through.
Add the shredded chicken to the thickened sauce and season with cinnamon, salt and pepper.
The mixture should be thick.
Spoon into a greased baking dish and allow to cool for 15 minutes before covering with the rolled puff pastry.
Make a little cross in the centre of the pastry to allow the air to escape.
Brush with beaten egg.
Bake for +- 40 minutes.
Serve with roasted veggies or a green salad.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey’s blog, click here.




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