In fact, I do by the ladle - in the form of my chicken pot pie soup - one of my absolute favourite soups that I discovered whilst trying to make this pie. I made the filling and found that I couldn’t stop eating it (like to the point where there wasn’t enough left to fill a pie), so I just dished it up and labelled it soup!
How to make it
First the chicken and veggies are cooked in stock for about 15 minutes: Then we fry up some onions with butter. Coat in flour and cook for a minute before gradually stirring in the liquid from the chicken and veg pan. Then we add milk and lemon juice too (sounds crazy to add the lemon juice when there’s milk in there, but it won’t split, and it makes a big difference to the taste). The chicken and veggies are added into the now-thick sauce. This is the point where I usually start eating the pie filling! If you have leftover pie filling, just save it as soup. When I do make it past the soup stage, I like to wrap it in puff pastry. Not a puff pastry lid (convenient, but always a little disappointing), a full-on pastry chicken pot pie. I did go for the convenience of using ready-made puff pastry as I’m generally too lazy to make pastry from scratch. It might sound a little strange using puff pastry for the base of the pie (since all the puffiness is going to be squashed down with pie filling), but it works, and it saves the effort of using a different type of pastry for the base. Cover in baking parchment (scrunch it up first, then un-scrunch - this makes it easier to get in the corners) and fill with baking beans or dried beans or a mixture of dried beans and uncooked rice. Ten minutes in the oven is enough. Once the base is blind baked and the filling is cooked, pour the filling into the dish, then place a pastry lid on, crimp the edges (see the video for how) and brush with egg wash: Bake for around 25 minutes until golden brown: Put this on the table and you’re bound to have a happy family dinner - only slightly ruined by everyone clamouring to pick the last bits of pastry off the side of the dish (or is that just my tribe?).
Can I make it ahead?
Yes, you can make the filling ahead, then cover and refrigerate for a day or two. Then make up the rest of the pie (reheat the filling before ladling it into the pie tin)
Can I freeze the chicken pie?
Yes, you can make and cook the pie, then cool, cover and freeze. Defrost thoroughly in the refrigerator, then cover in foil and reheat at 180C/360F for approx 30-35 minutes - until it’s piping hot in the middle. Remove the foil for the last 10 minutes of cooking.
Can I make it vegetarian?
Yes, replace the chicken with leeks and mushrooms or with quorn pieces. Use vegetable stock instead of chicken stock.
Other Pie Filling Ideas
Add some fried pancetta or bacon to the filling.Swap the chicken for leftover cooked turkey (cook the veggies without the meat, then stir the cooked shredded turkey into the creamy sauce before it’s poured into the pie dish.Add mushrooms and/or leeksAdd a good dollop of Thai green curry paste to the sauce, swap the lemon juice for lime, and a splash of fish sauce to make a spicy Thai version. You could also swap out the veggies for green beans, brocolli and peppers if you like.
Recipe adapted from BBC Good Food’s Chicken and Ham pie.
Chicken & Mushroom Pie (with bacon)< as Chris says, “Everything tastes better with bacon” Steak Pie Cottage Pie Shepherds Pie < I still think mash potato topped things deserve thier place amongst the pies. Fish Pie Individual Cheese & Onions Pies Chicken & Ham Pie with Crumble Topping
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Equipment
In order to make this Creamy Chicken Pie recipe you will need:
A good Kitchen knife. I have recently bought this Dalstrong one and love it.Chopping BoardPealerMeasuring JugJuicerMeasuring SpoonsPie DishBaking Beans HINT: Use these to ensure you don’t get a soggy pie bottom!2x Large SaucepansWooden or Silicon Coated Spoons. We have just bought these and love them.Enamel Baking Dish. We used a 26cm one.
This post was first created in January 2016. Updated for 2018 with video, process photos and extra tips. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
