A Hearty Chicken Pie

Source: Supplied

A chicken pie is the ultimate feel good Sunday evening meal.

 Here's a recipe I have used for years and one that's sure to be a winner in your household!


  • 2tbs Olive Oil
  • x6 (about 600g) Chicken thigh fillets, cut into 2cm pieces
  • 100g Swiss brown mushrooms, thickly sliced
  • 1 Leek, pale section only, thickly sliced
  • 1 Garlic clove, crushed
  • 2tbs Plain flour
  • 1tbs Wholegrain mustard
  • 1 cup (250ml) Chicken stock
  • 1/4 (60g) Sour cream
  • 2tbs Drained green peppercorns
  • 2tbs Lemon Juice
  • 2tbs Coarsely chopped tarragon
  • 2 sheets ready-rolled shortcrust pastry
  • 2 sheets ready – rolled puff pastry
  • 1 egg, lightly whisked


  1. Preheat Oven to 200C.
  2. Heat oil in large non-stick fry pan and once sizzling add the chicken, turning occasionally until brown. Transfer to plate.
  3. In the frying pan add the mushroom, leek and garlic and cook for 5 minutes or until leek softens.
  4. Add the chicken and flour to pan and stir to combine.
  5. Add the mustard, stock and sour cream. Reduce heat to medium and stir until sauce thickens.
  6. Stir in peppercorns, lemon juice and tarragon. Season with salt and pepper and set aside to cool.
  7. Line four 1 1/2 cup (375ml) capacity pie dishes with shortcrust pastry. Line with baking paper and fill with baking beans.
  8. Place the pie dishes on a baking tray and bake for 15 minutes or until lightly golden. Remove paper and baking beans.
  9. Spoon chicken mixture evenly amongst pastry cases. Lightly brush edges with a little egg.
  10. Use a 12cm round pastry cutter (or top of a glass!) to cut four discs from puff pastry, place discs over chicken mixture to enclose. Lightly brush with egg mixture.
  11. Bake for 20-25 minutes or until pastry is puffed and golden and filling is nice and hot.
  12. Serve immediately.