chicken pie

Easy as (chicken and leek) pie. The sauce is made with a soft cream cheese with wholegrain mustard. Serve with frozen peas and carrots for a simple family supper.


Chicken and leek pie

olive oil

chicken breasts, roughly chopped

leek,

garlic cloves, finely chopped or crushed

250 grams/9 ounces cream cheese

mustard

vegetable stock cube

ready-rolled puff pastry (320 grams/11½ oz)

brush the top

salt and black pepper

How to make an easy chicken and leek pie

A satisfying chicken and mushroom one-pot that makes a great family supper or freeze leftovers for another day.

Chicken, kale & mushroom pot pie

onion,finely

thyme sprigs,leaves picked

garlic cloves,crushed

chicken

chestnut mushrooms,sliced

chicken stock

crème fraîche

tbsp wholegrain mustard

kale

tsp cornflour,mixed with 1 tbsp cold water

puff

egg yolk,to glaze

Heat ½ tbsp oil over a gentle heat in a flameproof casserole dish. Add the onion and cook for 5 mins until softening. Scatter over the thyme and garlic, and stir for 1 min. Turn up the heat and add the chicken, frying until golden but not fully cooked. Add the mushrooms and the remaining oil. Heat oven to 200C/180 fan/gas 6.

Add the stock, crème fraîche, mustard and kale, and season well. Add the cornflour mixture and stir until thickened a little.

Remove from the heat and cover with the puff pastry lid, pressing into the sides of the casserole dish. Slice a cross in the centre and glaze with the egg. Bake for 30 mins until the pastry is puffed up and golden.

This easy Taco Pie is a guaranteed dinner winner made with simple ingredients like chicken (or ground beef), tomatoes, black beans, cheese and tortillas.

Taco Pie

corn tortillas

cream of chicken soup ((or homemade))

tomatoes

can black beans

green bell pepper (, diced)

taco seasoning

chicken (, chopped (rotisserie chicken works great))

Mexican blend cheese

Sour cream

chopped cilantro

avocado

Preheat oven to 350 degrees F.  Lightly grease a 9-inch pie dish.

In a large bowl, combine the chicken soup, diced tomatoes with green chilies, black beans, green bell pepper, taco seasoning and chicken. Set aside.

Tear 5 corn tortillas and line them on the bottom of the pie dish.

Spread half of the chicken mixture over the tortillas. Top with 3/4 cup of cheese.

Tear remaining 5 corn tortillas and place on top. Add remaining filling, then top with remaining cheese.

Bake for 30 minutes or until cheese is bubbly and mixture is warmed through. Serve topped with sour cream, chopped cilantro and avocado.

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This is just what you need on a cold night. Serve with creamy mashed potatoes

Chicken & mushroom puff pie

vegetable oil

chicken thighs

rashers smoked streaky bacon,

onion,

baby button mushrooms

thyme

tbsp plain flour

milk

pack fresh puff pastry,

egg, beaten

Heat the oil in a large, non-stick <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a>. Season the chicken thighs and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan.

Lift the chicken onto a plate and tip the bacon pieces into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Tip the flour into the pan and cook, stirring, for 1 min.

With the pan off the heat, gradually stir or <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> in the chicken stock, followed by the milk, then add the chicken back to the pan.

Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.

Heat the oven to 220C/200C fan/gas 7. On a floured surface, <a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">roll</a> the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the beaten egg, fix to the edge of the pie dish. Brush with beaten egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a <a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">sharp knife</a>.

Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

For those of us who can't eat gluten, try this great makeover of a classic chicken pie recipe! See notes section for Low FODMAP diet tip.

Gluten-free chicken and vegetable pie

sunflower oil

garlic clove, finely chopped

chicken breast fillets, diced

zucchini,

carrot, peeled, chopped

potato, peeled, diced

Massel chicken style liquid stock

gluten-free cornflour

parsley leaves

tarragon

rice flour

buckwheat flour

salt

Nuttelex dairy-free spread, chopped

egg, lightly beaten

There is nothing like an old fashioned chicken pie to warm up the final days of winter. This gluten-free version with added ham and leek will not disappoint.

Chicken, ham and leek pie

chicken marylands (about 1kg)

tsp peppercorns

bay leaf

thyme sprigs, leaves picked

ham, shredded

creme fraiche

gluten-free plain flour,

tsp xanthan gum (thickener from health food stores)

mature cheddar cheese, grated

chilled unsalted butter,

egg, egg

tbs wholegrain mustard

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Crispy, buttery biscuits cap off a succulently creamy sauce loaded with tender chicken and veggies in this spin on a classic: chicken pot pie with biscuits!

Chicken Pot Pie With Biscuits

butter

onion (minced)

carrots (diced)

all-purpose flour

chicken broth

chicken flavor Better Than Bouillon (dissolved in 1/2 cup boiling water)

Worcestershire sauce

half-and-half

black pepper

poultry seasoning

thyme leaves

sage

peas

pearl onions

(16.3 ounce) tube refrigerated flaky-style biscuits-such as Pillsbury Grands

Prep. Heat oven to 350°F.

Saute. Melt butter (3 tablespoons) in a large, high-sided skillet over medium-high heat. Add the onion (1 cup) and carrots (4). Cook, stirring often, until vegetables are tender, about 15 minutes. Sprinkle flour (1/3 cup, plus 2 tablespoons) over vegetables stirring constantly, until the flour coats the vegetables. Cook for 1-2 minutes to toast the flour. Remove skillet from heat.

Broth. Return pan to medium-high heat, and whisk in chicken broth (2 1/2 cups), and dissolved Better Than Bouillon (1 heaping tablespoon). Bring to a boil, stirring up any brown bits on the bottom of the pan. Cook, stirring constantly, until mixture thickens, about 2 minutes. Stir in Worcestershire sauce (1 teaspoon), half-and-half (1 cup), salt, pepper, poultry seasoning (1/2 teaspoon), thyme (1/4 teaspoon), sage (1/4 teaspoon), frozen peas (1 cup), frozen onions (1 cup), and chicken (1) and simmer a few minutes to heat through. 

Assemble. Transfer chicken and vegetable mixture to a 9X13 inch baking dish. Arrange biscuits on top of the filling.

Bake in preheat oven for 25-30 minutes or until the casserole is bubbly and the biscuits are cooked through.  If the biscuits need more color, place under the broiler 2-3 minutes or until the biscuits are nicely browned.

There's nothing more delightful than freshly baked pie straight out of the oven. This spiced-up individual Moroccan chicken version really delivers.

Moroccan chicken pies

(50 grams) plain flour, plus extra to dust

cinnamon

tsp turmeric

chicken breast fillets,

garlic cloves, finely chopped

tsp grated ginger

saffron threads

(100 grams) dried apricots, roughly chopped

green olives, pitted, sliced

tbs chopped coriander leaf and stalk

puff pastry

egg yolk,

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An easy, lightened up turkey (or chicken!) pot pie recipe that is perfect for Thanksgiving leftovers. This is such an easy and healthy pot pie recipe. Ready in under an hour and dairy free.

Lightened Up Turkey or Chicken Pot Pie {dairy-free}

avocado oil or olive oil

potato (about 1 pound)

celery

carrots

onion, diced

broth

thyme thyme

arrowroot powder

pepper

cooking spray

In a large Dutch oven or stock pot, heat the oil over medium heat.  Add the potatoes, celery, carrots, and onion and sauté about 5 minutes.  Add the broth and bring to a boil.  Reduce the heat to a simmer.  Put the arrowroot powder in a small bowl.  Add enough of the hot broth to create a slurry (about 2 tablespoons).  Stir the slurry into the vegetable mixture and turn off the heat.  Add the turkey or chicken, peas, salt, and pepper.

Transfer the mixture to a 3-quart baking dish.  Add one sheet of phyllo dough on top of the mixture.  Spray it with your cooking oil.  Continue this process until you have 6 layers of phyllo dough.  Place the baking dish on a baking sheet. Bake in the preheated oven for 30 minutes, until the top is golden brown.  Enjoy!

It was interesting to cook a completely new and unfamiliar dish, because I did not expect that my family would like it so much and would enjoy great popularity.

Making suet shortcrust pastry from scratch is satisfying and ideal for this king-sized chicken pie with sausage, sage and onion

Chicken & stuffing picnic pie

chicken breasts

tbsp oil

pack

sausage

plain flour

light suet

Season the chicken breasts. Heat the oil in a frying pan over a high heat and brown the chicken very quickly on each side – you might need to fry these in batches. Don’t worry about cooking the chicken all the way through. Set aside.

Set aside 2 tbsp of the stuffing mixture. Make up the rest using half the amount of water that the packet says.

Make the pastry by tipping the flour into a food processor with 1 tsp salt. Add the butter and suet, and whizz to fine crumbs (or rub in with your fingers if you don’t have a food processor). With the motor running (or stir with a fork), dribble in 150ml cold water until the pastry just comes together. Tip onto a lightly floured surface and bring together into a dough. Cover one-third while you roll out the rest to line an oiled, 20cm round springform or loose-bottomed tin.

Spoon the stuffing into the base of the pie, packing down well and smoothing the top. Arrange the chicken pieces over, cutting to fit like a jigsaw puzzle to fill in any gaps. Squeeze sausagemeat from skins and press evenly over the top, then scatter over the reserved dry stuffing. Roll out the reserved pastry until big enough to cover the pie with an overlap. Brush the edge of the pie with egg, then lift on the pastry lid and press edges to seal before trimming and rolling down excess to thoroughly seal.

Decorate by crimping the edges or pressing them with the prongs of a fork, then cut a little hole in the middle of the pastry to let steam escape. Brush all over with more egg (don’t throw the leftover egg away).

Heat oven to 200C/180C fan/gas 6 and bake for 50 mins. Brush all over again with egg and cook for another 10 mins. Cool in the tin, then thickly slice for a picnic or lunch. Or wrap well in cling film and freeze for up to 3 months.

A traditional chicken pie is classic comfort food and this fuss-free recipe is one you'll want to make again and again. It's worth making your own pastry if you can because the ready made stuff just doesn't match up to the buttery loveliness of homemade.

Traditional chicken pie

onion, peeled

cloves

carrot, peeled

bay leaves

chicken stock cube

peppercorns

450 grams/1lb plain flour

120 grams/4½oz butter, cold

120 grams/4½oz vegetable shortening, cold

free-range egg, beaten, for glazing

250 milliliters/9fl oz whole milk

flour

John Torode's warming chicken, mushroom & leek pie is sure to be a crowd-pleaser. Enjoy the succulent chicken and crisp puff pastry with a dollop of tomato ketchup

Chicken, leek & mushroom pie

½ small pack flat-leaf parsley, leaves and stalks separated

onions,

garlic

chicken stock cube,

leeks, chopped

button mushrooms, halved

plain flour, plus extra for dusting

fraîche

(optional)

Put the chicken in a large pan with the bay, half the thyme sprigs, the parsley stalks, onions, garlic, stock and seasoning. Pour the milk over the chicken and, if you need to, top up with water to make sure the chicken is covered. Bring the chicken to the boil, then turn down and simmer for 15 mins. Lift from the liquid and leave to cool.

Drain the poaching liquid through a sieve into a large jug – you need 650ml to make the sauce for your pie.

Meanwhile, heat the butter in a saucepan over a low-medium heat. Add the leeks and the mushrooms, and cook for 5-10 mins until soft, then season well. Add the flour and stir to coat the vegetables. Slowly add the poaching liquid, stirring until you have a thick sauce.

Using two forks, pull the chicken apart into thumb-sized chunks rather than chopping it – I feel you get a far better pie this way. Chop the parsley leaves, then stir into the leeks with the thyme leaves, crème frâiche and chicken. Check the seasoning, then spoon the mixture into your pie dish (or dishes) to cool slightly.

Heat oven to 220C/200C fan/gas 7. Roll out the pastry on a lightly dusted work surface to the thickness of a £1 coin. Cut thin strips from the edges and use a little water to stick these around the lip of the pie dish, then wet the top of the pastry strip. Lift the pastry on top of the pie, trim the edges and crimp them with your fingers or a fork. Brush the top with milk and cut a steam hole in the middle.

Put the dish on a baking sheet and cook in the oven for 20-25 mins until the pastry is risen and golden. Some of the filling will have bubbled up through the steam hole. Have a bottle of tomato ketchup on hand to serve, if you like – and be careful, the pie will be hot.

Creamy Chicken and Vegetable Pie topped with puff pastry. This is pure comfort food bliss!

Creamy Chicken Pie Recipe

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Top 19 chicken pie recipes from across the web

The most viewed chicken pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken and leek pie

Chicken, kale & mushroom pot pie

Taco Pie

Chicken & mushroom puff pie

Gluten-free chicken and vegetable p...

Chicken, ham and leek pie

Chicken Pot Pie With Biscuits

Moroccan chicken pies

Lightened Up Turkey or Chicken Pot ...

Chicken & stuffing picnic pie

Traditional chicken pie

Chicken, leek & mushroom pie

Creamy Chicken Pie Recipe

Chicken pithivier

Chicken and wild mushroom pie

Chicken Pot Pie

Basque chicken and chorizo pie

Hairy Bikers' creamy chicken, ham a...

Next level chicken pie

The most viewed chicken pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine