Chicken pie is the ultimate comfort food and we don't think there's anything better than a homemade one, hot, straight out of the oven.
Whether you serve this as a stand-alone dish with extra veggie on the side, or pair it with the classic combo of mash and gravy, this pie will satisfy any cravings and will be the ultimate crowd-pleaser with the whole family.
The dish is packed full of chicken, smoky streaky bacon, onions, carrots, peas and a creamy tarragon and wholegrain mustard sauce. Plus, we top it with ready-made puff pastry for added convenience.
This failsafe dish requires 30 minutes of prep time and just under an hour of cooking time, so you can have it on the table in under two hours.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
55 mins
Total Time:
1 hr 25 mins
Cal/Serv:
554
Ingredients
1Tbsp.
olive oil
4 chicken breasts, cut into 2.5cm cubes
1
medium onion, sliced
1
carrot, roughly chopped
50g
smoked streaky bacon, chopped
1Tbsp.
flour
200ml
chicken stock
100ml
double cream
25g
frozen peas
11/2tsp.
wholegrain mustard
1Tbsp.
freshly chopped tarragon
175g
puff pastry
1
medium egg, beaten
Directions
Step 1
Heat half the oil in a large pan; brown the chicken in batches. Set aside. Add remaining oil; fry the onion and carrot for 10min. Add the bacon and cook for 3min.
Step 2
Stir in flour and cook for 1min. Gradually add stock, stirring well. Add cream and return chicken to pan. Simmer for 5min until chicken is cooked.
Step 3
Add peas, mustard and tarragon, then check seasoning. Allow to cool a little.
Step 4
Preheat oven to 200°C (180°C fan) mark 6. Put a pie funnel, if you have one, in the centre of a 1 litre pie dish or ovenproof casserole and tip in the filling. Roll out pastry to make a lid (make a slit for the pie funnel). Brush pastry edges with egg, then lay over the dish and trim with a sharp knife. Seal and brush with beaten egg and cook for 25-30min until golden.
GH TIPS:
Can't eat bacon? Just omit it out completely!
Would rather use pork? We'd recommend a fattier cut so you can render out and caramelised the layer of fat.
Looking for a wine pairing, we'd recommend our top scoring Chardonnay which has a slight mineral and citrus-forward acidity that goes great with a creamy chicken dish like this one.
If you don't have a pie dish at home you can use an ovenproof dish and lay your pastry on top with the edges tucked in.
Why not check out our favourite ever pie recipes gallery if you're looking for something different? Some of our favourites include the venison pie and sausage and egg pie for hearty, comforting meals.
Good Housekeeping
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Per Serving:
Calories: 554
Total carbs: 24 g
Sugars: 4 g
Total fat: 34 g
Saturated fat: 6 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
