Chicken Pie
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Chicken Pie

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Step by step pictures for you…

Rub in the butter cubes to the plain flour till it resembles coarse bread crumbs. Add beaten egg and water (if required) and make a soft dough. Do not knead it too much. Keep the dough in the fridge for a minimum of 25 mins…

Step 1
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Heat oil and add chopped onion ad cubed capsicum. When the onions and capsicum have become soft (it doesn't have to brown), add grated/chopped ginger,garlic and green chilli. Cook for 2-3 mins…

Step 2
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Add chopped celery, spring onion,salt and pepper powder. Cook for 4-5 mins. Add cooked and shredded chicken pieces and mix well. Cook for 2-3 mins, till everything comes together…

Step 3
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Melt butter in a sauce pan. When it's completely melted, add plain flour and stir. Cook for 3-4 mins on low flame, till the raw taste of flour is gone. Make sure it doesn't turn brown. Add a cup of milk and stir well, so that everything is combined…

Step 4
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Add pepper powder, salt and Italian seasoning. When the sauce begins to thicken, switch off the flame and let it cool. Mix together the white sauce and the chicken filling…

Step 5
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Transfer the rolled out dough to the pie dish. Prick the base all over with a fork. Bake the pastry in the pre heated oven for 7-8 mins, till the colour of the pastry changes to that of a light biscuit colour. Take the baked pastry out of the oven and fill it with the chicken and white sauce filling…

Step 6
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Make lattice on top (optional) and brush the lattice with a beaten egg. Return the pies to the oven  and bake for 12-15 mins, increase the oven temp to 200 C and bake for 5 more mins, till the lattice has a light golden brown colour…

Step 7
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If you are interested in more chicken recipes, check out our Chicken ebooklet

Chicken Pie
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Chicken Pie

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Course: Appetiser, Main Dish
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2 -3
Author: Maria Jose

Ingredients

For the Pastry

  • 200 gms Plain flour ( 1 1/3 cups+2tbsp)
  • 100 gms Butter (kept @ room temp for 15 mins)
  • 1 Egg
  • 1 tbsp Water

For the filling

  • 1 cup Cooked and shredded chicken
  • 1 med - big Onion (finely chopped)
  • 1 small Capsicum (cut into small cubes)
  • 1.5 tsp Chopped / grated garlic
  • 1 tsp Chopped / grated ginger
  • 2 Green chilli (chopped)
  • 1/4 cup Celery (chopped)
  • 1/4 cup Spring onion (chopped)
  • 1/2 - 1 tsp Pepper powder
  • Salt
  • Oil - Sunflower/ Olive oil

For white sauce

  • 1 tbsp Butter (refer notes)
  • 1 tbsp Plain flour
  • 1 cup Milk
  • 1/4 tsp Pepper powder
  • A pinch of Italian seasoning

Instructions

  • Preheat the oven @ 180 C, 10 mins before baking.
  • To make the pastry
  • Rub in the butter cubes to the plain flour till it resembles coarse bread crumbs. Add beaten egg and water (if required) and make a soft dough. Do not knead it too much. Keep the dough in the fridge for a minimum of 25 mins.
  • To make the filling
  • Heat oil and add chopped onion ad cubed capsicum. When the onions and capsicum have become soft (it doesn't have to brown), add grated/chopped ginger,garlic and green chilli. Cook for 2-3 mins. Add chopped celery, spring onion,salt and pepper powder. Cook for 4-5 mins. Add cooked and shredded chicken pieces and mix well. Cook for 2-3 mins, till everything comes together. Switch off the gas and let it cool.
  • To make white sauce
  • Melt butter in a sauce pan. When it's completely melted, add plain flour and stir. Cook for 3-4 mins on low flame, till the raw taste of flour is gone. Make sure it doesn't turn brown. Add a cup of milk and stir well, so that everything is combined. Keep stirring and make sure that there are no lumps. Add pepper powder, salt and Italian seasoning. When the sauce begins to thicken, switch off the flame and let it cool.
  • Assembling the pie
  • Grease the pie tins with butter. Roll out the refrigerated dough depending on the size of the tin you are using. Transfer the rolled out dough to the tin and trim the edges, if required. Prick the base all over with a fork. Bake the pastry in the pre heated oven for 7-8 mins, till the colour of the pastry changes to that of a light biscuit colour.
  • Meanwhile mix together the white sauce and the chicken filling. Take the baked pastry out of the oven (let the oven be on and keep the oven door closed) and fill it with the chicken and white sauce filling. Make lattice on top (optional) and brush the lattice with a beaten egg.
  • Return the pies to the oven and bake for 12-15 mins, increase the oven temp to 200 C and bake for 5 more mins, till the lattice has a light golden brown colour.
  • Remove the pie from the oven. Let it cool in the tin for 5-10 mins. Remove from the pie tin and serve hot/warm. You can have it with some salad on the side.

Notes

I used unsalted butter for making the pastry and the white sauce. You can use salted butter as well, but adjust the qty of salt accordingly in the filling and while making the sauce. I didnt add extra salt to the pastry, but I didnt find it lacking. If you want you can add may be 1/4 tsp of salt to the plain flour, if you are using unsalted butter. I used medium size tart tins and I got 7 medium size pies with the above qty. You can use small tart/quiche tin and serve it as an appetiser. Also, you can use a bigger size tart/pie tin and bake it at one go. Adjust the baking time according to the size of your tins and the thickness of the pies. You can make a veg filling by adding mushrooms, broccoli etc, instead of chicken. I stored the left over dough and filling in the fridge for 2 days. If you are using left over dough stored in the fridge, make sure you keep it at room temp for 15-20 mins before rolling it out. The thickness of the base depends on the qty of filling per pie. I used around 55-60 gms of dough per pie. Check out this link to see step by step pics of making lattice: http://www.simplyrecipes.com/recipes/how_to_make_a_lattice_top_for_a_pie_crust/
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu

 

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52 thoughts on “Chicken Pie”

  2. hai
    This looks??
    can I make these pies ahead of time ?? i mean even with the filling inside to be eaten later ?? will the pie become soggy ?

    Reply

  3. I tried the recipe. The filling was good. But the crust came very delicate. I did not add egg.Is it because of that? Also I baked entire thing at 200 degree Celsius instead of baking it separate.

    Reply

  4. Again a SUPER BUMPER HITTT!!!! Even I couldn’t stop praising myself..hehe. The best part is that I got ‘THE BEST’ compliment from my mother ( She happens to be my food critic and usually we end up in a world war !!!!)
    So A BIGGGGG THANKS AGAIN Maria…
    Definitely gonna try more n more recipes from MariasMenu!!!

    Reply

  5. Hi Maria,

    Made this today..and as usual..it turned out well..I think there is a minimum guarantee that ur recipe’s offer…thanks a lot dear for these wonderful recipes…:) :) :)
    More than anything I loooooved the filling..I made a slight change..I cooked the chicken pieces with salt pepper and soya sauce in a pressure cooker…and the stock that remained, that I added to the filling…the filling was too good..I think its a multi purpose filling..u kno what all I did with it…first of all…I ate the filling so much like its a snack..heheh..tats before adding the white sauce ok..then some of the filling(before adding the white sauce) I mixed it with mayonnaise and made sandwich… then after adding the white sauce I took some of it and mixed it with cooked pasta…and then finally with the remaining filling I made the pie..The filling was the Hero I say :)..so thanks a lot once again dear…TC and keep posting more delicious recipes :)

    Reply

    • Resh dear…

      how are you? so you got all adventurous with the filling eh ;)?

      Yeah you can use the filling for different things, to make sandwiches, chapathi rolls etc;

      Anyways, I’m so so happy that you keep trying the recipes from here and without fail write to me to share the results :)

      Hope your family is doing good, please do convey my regards to them.

      Take care,
      Maria

      Reply

      • Thanks Dear..Will sure convey your regards…we all are doing great…looking forward for some special recipes from you with easter around the corner…take care Maria nd keep posting :)

        Reply

  6. Hey Maria!! i made this for saturday night dinner! :D Usually my hubby doesn’t like if i cook something that’s not spicy/hot… but he loved this dish! m so happy! thx for sharing :)

    Reply

  7. Hi Ann,

    So sorry for the delayed reply :( Missed your comment somehow! I’m so happy that you liked this recipe.

    Thanks for leaving a comment here.

    Take care,
    Maria

    Reply

  9. Hi Maria…this is a really easy and yummy recipe here. I tried it on a 9″ pie dish. However, the top didn’t come out well. It was a little soggy. I did a lattice top. I don’t know what I did wrong.

    Reply

    • Hi Mariam,

      Thanks for trying this. I guess the top portion wasnt done because it wasnt cooked completely. If you are making it in one dish, you may need to increase the baking time accordingly.

      Also I use the top and bottom baking option while baking.

      Hope it comes out well next time.

      Cheers
      Maria

      Reply

    • Hi Mariam,

      Thanks for trying this. I guess the top portion wasnt done because it wasnt cooked completely. If you are making it in one dish, you may need to increase the baking time accordingly.

      Also I use the top and bottom baking option while baking.

      Hope it comes out well next time.

      Cheers
      Maria

      Reply

  10. Hi Maria…this is a really easy and yummy recipe here. I tried it on a 9″ pie dish. However, the top didn’t come out well. It was a little soggy. I did a lattice top. I don’t know what I did wrong.

    Reply

  14. hello maria I am also one of ur fan and follow ur baking recipes. they r really simple n tasty. if u conduct any cooking/baking class at hyderabad i would really like to join it or u know anyone doing so at hyderabad.

    neelam.

    Reply

    • Hi Neelam,

      Thank you :)

      I’m based in Bahrain dear, so the chances of me conducting a baking class in Hyderabad is very rare. I’m sure there will be somebody local who is taking classes. Hope you find it soon :)

      Cheers
      Maria

      Reply

    • Hi Neelam,

      Thank you :)

      I’m based in Bahrain dear, so the chances of me conducting a baking class in Hyderabad is very rare. I’m sure there will be somebody local who is taking classes. Hope you find it soon :)

      Cheers
      Maria

      Reply

  15. hello maria I am also one of ur fan and follow ur baking recipes. they r really simple n tasty. if u conduct any cooking/baking class at hyderabad i would really like to join it or u know anyone doing so at hyderabad.

    neelam.

    Reply

  16. Wow Maria, Luks inviting and yummilicious! Luv your recipes Maria! It’s just too good! Tks Maria….you are amazing!

    Reply

  17. Wow Maria, Luks inviting and yummilicious! Luv your recipes Maria! It’s just too good! Tks Maria….you are amazing!

    Reply

  19. thanks Maria!! been looking for a good chicken pie recipe and usually its your recipes that work well for me …will def try this :-)

    Reply

  20. thanks Maria!! been looking for a good chicken pie recipe and usually its your recipes that work well for me …will def try this :-)

    Reply

  21. thanks Maria!! been looking for a good chicken pie recipe and usually its your recipes that work well for me …will def try this :-)

    Reply

  22. As usual picture is lookin just awesome maria dear.. the kind which make u feel like wanting to make it right away!!!will surely try this one nd put in a comment…. love always ………….sumi

    Reply

  23. ah! there comes another favorite! :) its a chicken pie and its your recipe… appo try cheyyathe pattillallo!
    Another thing which i thought of telling u is that I ve a problem with plain flour… My husband n I are complete foodies and we absolutely dont ve any control on the ‘quantity’ we eat.. :D so I always try to get the ingredients healthy wherever possible… So when I see maida, i always use atleast 50% whole wheat flour…. and in most cases it works fine, except for some cake recipes (if other liquid adjustments go wrong).
    So the pie also i’ll be trying the same way… I’ll surely let u know how it turns out to be… thanks… :)

    Reply

    • Indu dear… did you get to try this recipe? I’m eagerly waiting to know how the wheat version worked out? Even I’m not a big fan of maida, so I’ll be happy to try your version.

      Cheers
      Maria

      Reply

    • Indu dear… did you get to try this recipe? I’m eagerly waiting to know how the wheat version worked out? Even I’m not a big fan of maida, so I’ll be happy to try your version.

      Cheers
      Maria

      Reply

      • Hi Maria… A big hug to u first of all…. :) the pie was fantastic even though i didnt have the italian seasoning and celery… the best part is the simplicity… i hardly took any time to make it! Thanks to u :)

        I used almost 3/4 cup wheat flour and the rest maida…. Worked just fine, nobody even guessed…

        Take care,
        Indu

        Reply

      • Hi Maria… A big hug to u first of all…. :) the pie was fantastic even though i didnt have the italian seasoning and celery… the best part is the simplicity… i hardly took any time to make it! Thanks to u :)

        I used almost 3/4 cup wheat flour and the rest maida…. Worked just fine, nobody even guessed…

        Take care,
        Indu

        Reply

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