How to make a chicken pie (or any pie!): an easy step by step guide (including how to make pastry)

Pastry always seems a bit terrifying.  But honestly, have a think about it: it’s really just a vessel to hold delicious contents, all of which will spill out over your pastry making it all taste yummy anyway.  And if it’s a little thick or a bit uneven, who cares? That’s what home made food is all about.  If you know how to make a chicken pie (or any pie!) it’s such a versatile skill.  So come on, let’s dive in: practice makes perfect!

Pie dishes

A quick word about pie dishes.  By all means use a classic ceramic pie dish but you’ll get a much better result by using a metal tin. I swear by Mermaid, who do proper hard anodised aluminium tins that you can use on the  hob and in the oven (this one’s actually a tarte tatin dish) – they conduct the heat really well, resulting in nice, crisp pastry and an even bake.

How to make pastry

The best tip I can give you about making pastry is to keep everything as cool as possible.  Sweaty hands make for a big gluey mess, so try and keep to just using the tips of your fingers, and use a light touch.

For standard, shortcrust pastry, you’ll need:

200g cold butter

400g plain flour

Pinch salt

1 egg

You can make pastry in the food processor, or by hand.  Here are both versions:

Making pastry by hand:

Cut the cold butter into cubes, and add it to the flour:

… add in the salt, and then rub in the butter gently with just your fingertips until the mixture resembles breadcrumbs:

Now add the egg.  It’s less messy initially so use a knife to just stir it around until it starts to come together.  Then, with your hands, bring it together into a dough.  Don’t knead it, remember, just treat it very gently.

Making pastry in the food processor

Chop the cold butter into cubes and add it to the flour and salt.  Process it until it looks like breadcrumbs.

Now plop in the egg and pulse slowly until it comes together.

Every time you make pastry it will be different: flours can have different moisture levels and eggs can be different sizes, but you should find it comes together into a ball quite well.  If it’s really dry, add a tablespoon or two of cold water, but you don’t want a wet mess, be very sparing.

At this stage, with either processor-made or hand-made pastry, you’ll have a rough ball of dough.  Now just wrap it in clingfilm and chill for about 2o minutes.

This is the stage where you can get on with making your filling.  I’ve made a creamy chicken filling, but you can use your imagination and fill it with whatever you like: beef and mushrooms in gravy… fish in a creamy sauce… (or veggies) or, if you fancy a sweet pie (add a tablespoon of caster sugar to your pastry), apple, cherry… the list is endless.  Leftovers make fab pies. We always make turkey and ham on Boxing Day, and leftover curry makes a lovely pie too.

Filling for a creamy chicken pie

1 tbsp rapeseed oil

1 shallot, finely sliced

2 large free-range chicken breasts (or leftover chicken or turkey)

Couple of slices of nice ham (or leftover gammon, cut into chunks)

Dash of double cream

About 200-300ml chicken stock (cube is fine)

So gently fry the shallot in the oil until translucent and add in your cubes of chicken breast. Fry until just coloured (remember it’ll cook properly in the oven), then add the ham (snipped into little pieces, or chopped), season well (not too much salt – the ham’s salty) and then the splosh of cream.  Pour in the stock and leave to bubble away and reduce a little (you don’t want too much ‘juice’ in the pie as it will make the pastry soggy).  Add in some fresh herbs if you like, too.  Thyme is delicious with chicken, and so is tarragon.

Once your filling is done, leave it to one side to cool while you roll out the pastry.  Oh, and this is a good time to preheat the oven to 180/gas 4.

Rolling out the pastry

Retrieve it from the fridge, flour your work surface AND your rolling pin really well.  Divide your pastry into two pieces: one about 2/3 for the base and the other 1/3 for the top.

Roll the larger piece out to about 5-6mm thick, moving the pastry around in 1/4 turns as you roll until you’ve got a rough circle.  This will prevent the pastry from sticking to the work surface.  Remember: it doesn’t have to be perfect!

Roll the pastry up around the rolling pin, then unroll it over your pie dish.  Push it down gently, and use little extra bits to fill any holes or cracks.  Don’t worry too much – it’s home made!

Now spoon in your cooled filling.  Don’t put hot filling into the pie as it will begin to melt the butter and you’ll get the dreaded ‘soggy bottom’!

Now do the same thing with the final third of pastry.  Unroll it over your filling and crimp the edges with your fingers, or a fork so that they’re sealed together.

If you’re feeling arty, make some letters (I’m desperate to do a pie that says ‘bum’) or cut out leaves or whatever.  Pass swiftly on to the eggy wash department for a brush with beaten egg or milk (grab a passing child if you can) and pop in the oven for about half an hour at 180/gas 4.

And yes, sometimes it all goes wrong (this one needed that extra bit of cold water – the patry was far too crumbly) just laugh at yourself and serve it up anyway – it will still taste lovely! (oh, and writing BUM on it is excellent therapy too, trust me).

And that’s it. YOU MADE A PIE!  You’re a genius.

17 replies
  1. loz
    loz says:

    Hi English Mum,3 questions please

    1 how many portions will your pie recipe cater for?
    2 we have a large fan assisted range oven, will this affect the temp settings or cooking time ?
    3 which shelf would you use for best results ?

    • English Mum
      English Mum says:

      Hey Lawrence. Well we’re big eaters (and the boys are huge teenagers) so it serves four when we eat it at home, but possibly six less greedy people! I Have a fan assisted oven and it’s fine, but keep an eye on it just in case. Middle shelf x

  2. Zara
    Zara says:

    Hi! I love this article! It reminds me of my mum because her signature dish is cheese and onion pie (to die for!). I have a doubt though. In some recipes they add butter and lard. Does that make it better or would you recommend just using all butter? Also, can I freeze the dough and for how long? (complete novice) Thanks!

    • English Mum
      English Mum says:

      Hey Zara

      Yes, lard is supposed to make the pastry lovely and tender, but I prefer the taste of all butter. Yes, definitely, I’m always freezing half quantities of pastry. I’ve ever left them longer for a month or so, but they’re always fine when defrosted x

  3. Abbie S
    Abbie S says:

    Thanks for this recipe, I’m attempting a chicken pie for Mother’s Day this weekend.

    Couple of questions from this nonse of a novice :

    My mum has a lactose intolerance – can I substitute butter for lacto-free (cold!) marg, or will that just ruin the pastry??

    Do I need to blind bake the bottom of the pie first? Never made one before, and find some recipes that say yes, some say no!

    Any tips appreciated! :)

    • English Mum
      English Mum says:

      Hey Abbie

      I don’t see why not… A lot of people use different fats when making pastry.. Worth an experiment at least! I don’t blind bake because I use a metal tin and find I don’t need to, but if you wanted a really crisp professional finish then maybe? Up to you.

      Good luck and let me know how you get on! Xx

  4. Ellie Jenson
    Ellie Jenson says:

    Hi what other fillings are theyre? Any ideas? And do you make holes for steam? Thank you for the tuturiol x

  5. Emma
    Emma says:

    That last picture really made me laugh. I might let the children loose with the cutters and see what they come up with. I am definitely making that chicken pie by the way, that looks amazing! :)

  6. nuttycow
    nuttycow says:

    Looks lovely. I miss pie. Presume you can make a gluten free version of the shortcrust and use creme fraiche instead of cream if you’re dieting?

    *wanders off to kitchen to experiment*

    • English Mum
      English Mum says:

      Definitely. Just make sure you cool the filling a bit before adding the creme fraiche as I find the low fat stuff can go a bit curdly with too much heat. Is curdly a word? Ah well, you know what I mean x


Trackbacks & Pingbacks

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>