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
1 Tbsp. olive oil
4 chicken breasts, cut into 2.5cm cubes
1 medium onion, sliced
1 carrot, roughly chopped
50 g smoked streaky bacon, chopped
1 Tbsp. flour
200 ml chicken stock
100 ml double cream
25 g frozen peas
1 1/2 tsp. wholegrain mustard
1 Tbsp. freshly chopped tarragon
175 g 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
Per Serving:
Calories: 554
Total carbs: 24 g
Sugars: 4 g
Total fat: 34 g
Saturated fat: 6 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
