
method
So, I have half a roast chicken to break down, it's best if you do this before you put it in the fridge, the meat comes off the bone far easier than when it's cold. I'm also using shop bought puff pastry for the pie lid and shortcrust for the base*, it might seem like a cheat, but the quality of ready-made pastry these days is excellent, and puff pastry is a real faff to make! Just try to get an 'all-butter' pastry as the taste is far superior. I prep my ingredients first, so that I have everything ready to build the pie.
*I've included the method to make your own shortcrust pastry if you prefer.
You didn't roast a chicken? poach about 550g diced chicken in a little water with 1 crumbled OXO™ vegetable stock cube and one small onion with a bayleaf attached to it (3 cloves piercing it & into the onion). Once cooked, remove the chicken and set aside to cool. Strain the stock and use a little of it to make the roux.
Prepare the ingredients
- Pull the chicken meat off the bone
- Set aside in the fridge
- Chop your vegetables & prepare your seasonings*
- Prep' butter & flour* for the roux
*I put my seasonings and flour into little pots ready to go. See below.


Now we are ready to cook
- Heat a heavy based pan add 2 Tbsp vegetable oil
- Once the oil shimmers add 2 sliced leeks


- Turn occasionally as they fry, add mushrooms, 1 tsp salt & 1 tsp pepper & allow to fry


- Once the pan stops steaming transfer the vegetables to a plate/dish to cool
make the sauce for the filling
- Add butter to the hot pan, once melted add in your flour & flavourings (your little pots of stuff!):
- 2 Tbsp flour to make the roux
- 1 tsp onion
- 1 tsp mustard powder
- 1 tsp onion powder
- 1 tsp dyjon mustard


- Stir to combine & continue stirring until the roax starts to thicken & colour a little.

- grab a whisk if you own a plastic one! Or are using a pan that can handle the one you own!
- Add in 150ml double cream, 150ml milk, whisk to combine & continue stirring until the sauce thickens


- Return your leeks & mushrooms to the sauce — stir to combine

If the mixture seems to be too thick add a little milk, but don't make it runny! It needs to coat a spoon and not fall off!
- Set aside in a dish to cool completely

- Once cooled slightly add your cold chicken as it will rapidly reduce the temperature only when nearly ready to add to your pie

make the pie
If you want to make your own shortcrust pastry for the base:
- Sift the flour & salt into a large mixing bowl
- Using cold fingers, rub the butter into the flour*
*You should have a fine breadcrumb consistency
- Add the water & combine gently into a dough
- Roll into a ball, cover with food wrap
- refrigerate for 1/2 hr
- Lightly dust a chopping board with flour
- Roll out the pastry base so that it'll overlap the dish
Or continue here with shop-bought ready rolled shortcrust pastry!
- Grease your pie dish with butter*
- ease you pastry base into the dish, being sure that it's tight to the bottom and edges of the dish, or else you'll get bubbles!
- Prick the bottom of the pastry all over be sure to do the corners / edges as again the dreaded bubbles will spoil your PIE
- Line with grease proof paper
- Fill with uncooked rice or baking beans push the rice around the edges & press it down
*I'm using a 22 x 18 x 5cm oval shaped dish, but you can use any shape dish that holds a litre.

- Put in pre-heated oven @ 180c for 10 mins
- remove from the oven onto a suitable surface retain your rice or retain beans for next time!
- Pull out the baking paper & rice

- Put the pie base back in the oven for another 10 mins
- Allow the base to cool slightly

- Spread the filling into the pie base, being sure to push it down completely

- Cut out a pastry lid, a shape bigger than the dish
- Dampen the top edge of the base with egg wash
- Roll the lid over a rolling pin
- Place the lid onto the pie dish

- Press the lid down all around the edge of the dish
- Crimp the pastry with your fingers or a fork
- Use a pastry brush to egg wash the top
- Add decorations

- Egg wash again
- Add a twist of salt over the top to shop brought as it is unseasoned & suitable for sweet or savory
Note: don't trim the edges!
- Pop the pie back into the oven @ 180c for 30 to 45 mins*

*Check the pie is golden brown and piping hot in the middle
- Trim around the edge with a sharp knife

- Allow to cool slightly
- get two large suitable plates for your dish
- Say a little prayer 🙏 & carefully turn out onto a plate
- place one plate over the pie confidently & flip
- bash the bottom with a rolling pin if needed
- once it falls away & separates from the dish
- take the second plate & reverse flip

Not quite perfect as we did not allow it to cool long enough! About 30 minutes is needed. But we are Hangry edging on starving!
serve with:
Freshly steamed potatoes carrots broccoli & home made chicken gravy.

Delicious served cold on its own

Happy National Pie Week 2025