Homestyle Chicken Pie Recipe – A Hearty One-Pot Wonder
If you’re in the mood for a warm, comforting meal that’s sure to delight your family, this classic chicken pie recipe is the perfect choice. With flaky homemade pastry and a rich, creamy filling packed with tender chicken, earthy mushrooms, and aromatic leeks, every bite is a cozy celebration. Follow our detailed recipe to recreate this beloved dish and make it a staple in your kitchen.
Ingredients
For the Pastry Crust
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 400g |
| Unsalted butter | 200g |
| Cold water | 120ml |
| Fine salt | 1 pinch |
For the Filling
| Ingredient | Quantity |
|---|---|
| Chicken breast, diced | 1kg |
| Button mushrooms | 300g |
| Leeks, thinly sliced | 2 |
| Chicken stock | 400ml |
| Dry white wine | 100ml |
| Heavy cream | 100ml |
| Fresh parsley, chopped | 1 sprig |
| All-purpose flour | 30g |
| Olive oil | 3 tbsp |
| Large egg, beaten | 1 |
| Fine salt | To taste |
| Black pepper, freshly ground | To taste |
| Unsalted butter | 40g |
Nutritional Information
| Per Serving (1 of 6) | Amount |
|---|---|
| Calories | 580 kcal |
| Protein | 36g |
| Carbohydrates | 45g |
| Fat | 27g |
| Fiber | 3g |
| Sodium | 360mg |
Instructions
Step 1: Prepare the Pastry
- Make the Dough: Combine 400g of flour and a pinch of salt in a large mixing bowl. Add the cold butter, cut into small cubes, and work it into the flour with your fingers or a pastry cutter until the mixture resembles breadcrumbs.
- Add Water: Gradually pour in 120ml of cold water, mixing just until the dough comes together. Be careful not to overwork it.
- Chill the Dough: Divide the dough into two portions, one slightly larger than the other. Shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Prepare the Filling
- Cook the Aromatics: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the sliced leeks and cook gently for 10 minutes until softened and fragrant.
- Add the Chicken: Increase the heat to high, add the diced chicken breast, and sauté until browned on all sides.
- Cook the Mushrooms: Stir in the mushrooms, keeping smaller ones whole and slicing the larger ones. Cook until tender and golden.
- Deglaze the Pan: Pour in the white wine and allow it to evaporate, scraping the bottom of the pan for maximum flavor. Season with salt and pepper.
Step 3: Make the Sauce
- Create a Roux: In a separate saucepan, melt 40g of butter over medium heat. Add 30g of flour, whisking continuously to form a smooth paste.
- Add Chicken Stock: Slowly pour in the chicken stock, whisking constantly to avoid lumps. Cook until thickened and creamy.
- Finish the Sauce: Stir in the heavy cream and chopped parsley. Season to taste with salt and pepper. Remove from heat and let the mixture cool completely before assembling the pie.
Step 4: Assemble the Pie
- Roll Out the Dough: Roll out the larger portion of chilled dough on a floured surface to about 2mm thick. Line a 22-24cm pie dish with the dough, pressing it firmly into the base and up the sides.
- Fill the Pie: Spoon the cooled chicken and vegetable filling into the pastry-lined dish.
- Top with Pastry: Roll out the smaller portion of dough and place it over the filling. Trim the edges and crimp to seal. Use any leftover dough to create decorative shapes, if desired.
- Add the Egg Wash: Brush the top of the pie with beaten egg for a golden finish.
Step 5: Bake
- Preheat the Oven: Heat your oven to 180°C (350°F).
- Bake: Place the pie on the middle rack and bake for 40-45 minutes or until the crust is golden brown and flaky.
- Cool and Serve: Allow the pie to rest for 10 minutes before slicing. Serve warm and enjoy the hearty, flavorful goodness.
Serving Suggestions
Pair this chicken pie with a crisp green salad or roasted vegetables for a balanced meal. A glass of chilled white wine or sparkling water complements the flavors beautifully.
Enjoy making this timeless dish from scratch and delight in every buttery, savory bite!
