There’s something incredibly comforting about a warm, golden chicken pie fresh out of the oven. The flaky, buttery crust, the rich and creamy filling, and the blend of tender chicken, savory ham, and mushrooms make this dish a true classic. Whether you’re serving it for Sunday lunch, a cozy dinner with loved ones, or prepping meals for the week, this chicken pie never disappoints.
Let’s walk through how to make this delicious homemade pie from scratch. Don’t worry—it’s easier than it looks, and the result is well worth the effort!
Ingredients (Serves 7–8 people)
For the pastry:
- 250g (about 2 cups) all-purpose flour
- 125g (½ cup) cold unsalted butter, cubed
- 1 egg
- 5 cl (about 3 tablespoons) cold water
- A pinch of salt
For the filling:
- 600g (1.3 lb) chicken breast, cut into small cubes
- 4 slices of cooked ham, chopped
- 150g (1½ cups) mushrooms, thinly sliced
- 1 large onion, finely chopped
- 2 hard-boiled eggs, sliced
- 1 chicken stock cube
- 2 glasses (approx. 400 ml or 1¾ cups) hot water
- 60g (¼ cup) butter
- Salt and freshly ground black pepper
- 1 egg yolk (for brushing the pastry)
Kitchen Equipment Needed
- Mixing bowl
- Rolling pin
- Frying pan or sauté pan
- Oven-safe pie dish
- Pastry brush
Step-by-Step Instructions
1. Make the pastry
Start by making the dough. In a large bowl, combine the flour with a pinch of salt. Add the cold butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Add the egg and cold water, then mix until you get a smooth, elastic dough. Shape into a ball, wrap it, and let it rest in the fridge while you prepare the filling.
2. Prepare the filling ingredients
While the dough is resting, prep the rest:
- Hard-boil two eggs, then let them cool and slice them.
- Slice the mushrooms thinly.
- Dice the chicken breast and ham into bite-sized pieces.
- Finely chop the onion.
3. Cook the filling
In a large pan, melt 60g of butter over medium heat. Add the chicken and ham and sauté until lightly golden. Add the chopped onion and mushrooms and continue cooking, stirring often, until soft and fragrant.
Dissolve the chicken stock cube in two glasses of hot water and pour it into the pan. Stir, season with salt and pepper, and simmer uncovered for about 30 minutes, until the mixture thickens and the flavors blend beautifully.
4. Assemble the pie
Preheat your oven to 180°C (350°F).
Butter a large oven-safe pie dish and pour the cooked filling into it. Arrange the slices of hard-boiled egg evenly over the top.
Take the dough out of the fridge and roll it out on a floured surface until it’s large enough to cover your dish. Lay the pastry over the filling, pressing the edges to seal. Trim off any excess dough and use the trimmings to decorate the top—maybe with leaves, braids, or initials.
Poke a small hole in the center of the pie to let steam escape while baking. Brush the top with a beaten egg yolk to give it that golden, glossy finish.
5. Bake and enjoy!
Bake for about 30 minutes, or until the crust is beautifully golden and crisp. Serve hot, straight from the dish, with a side of salad or steamed veggies.
Tips & Variations
- No ham? You can skip it or replace it with cooked bacon or turkey.
- Make it ahead: The pie can be assembled a few hours ahead of time and kept in the fridge until ready to bake.
- Add veggies: Peas, carrots, or spinach can be added to the filling for a veggie-packed version.
- Creamy twist: For extra richness, stir in a few tablespoons of cream or crème fraîche into the filling before baking.
What to Serve With Chicken Pie
This hearty pie pairs beautifully with a crisp green salad, roasted vegetables, mashed potatoes, or even a light cucumber yogurt sauce. For a complete comfort meal, serve it with buttery peas and a warm bowl of soup on the side.
Storage & Reheating
Leftover pie? No problem. This dish keeps well in the fridge for up to 3 days. Reheat slices in the oven at 160°C (320°F) until warmed through, or pop them in the microwave for a quick lunch.
You can also freeze the whole pie (baked or unbaked) for up to 2 months. Just make sure it’s tightly wrapped in foil or stored in an airtight container.
Why You’ll Love This Chicken Pie
- Homemade crust that’s buttery and flaky
- Delicious, savory filling that’s full of flavor
- Perfect for sharing with friends and family
- Ideal for batch cooking or weekly meal prep
- Customizable to your tastes and what’s in your fridge
FAQ –
Can I use rotisserie chicken for this pie?
Yes, pre-cooked chicken works great and saves time.
What mushrooms are best?
Button mushrooms work well, but cremini or wild mushrooms add more flavor.
Can I make this ahead of time?
Absolutely. Prepare the pie the night before and bake it just before serving.