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Chicken Pie with Easy To Make Pastry

Updated on November 23, 2011

What to do, what to do?

Well, it's not always clear is it, what the best thing to do is? You see, I decided to make a chicken pie for family dinner tonight. Therefore, since I haven't done a Chicken Pie hub as yet, I thought I should. My chicken pie is not bad you know! However, I'm a big pastry fan as well, and realise I have not done any pastry recipes either.

So, you would think it a simple case of doing both as one hub...and I have...but not without some internal conflict over the title! It went from Easy to make shortcrust pastry for Chicken Pie, to Pastry and Chicken Pie, to Easy to make Chicken Pie with Pastry, until I went and settled for what we have: Chicken Pie with Easy To Make Pastry. I'm still not convinced!

Whichever way I look at it, I still think you'll enjoy this one. Just remember that, when it comes to the pastry, it really is the case that you can use this for most anything. The pastry for this pie is savoury; for a fruit or dessert pie, you would just add a couple of teaspoons of sugar instead. But...I get ahead of myself!

The fact of the matter is, I love pastry, I love pie, whether with chicken, beef, lamb...dare I say, even quorn. I hope you enjoy pie too, and that this easy chicken pie recipe inspires you to give it a go.

The Life of Pie: A Pictoral Journey


For the filling, you will need...

  • 1 Onion
  • Potatoes
  • 3 Chicken Breasts
  • 1/2 teaspoon of Thyme
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of crushed black pepper

For the shortcrust pastry, you will need...

  • 8oz of flour (plain or self-raising)
  • 100g of butter
  • 1/4 teaspoon of Salt
  • Water (to sprinkle and mix)

Lets start with the filling

I'm going to start with the filling for the pie, as this takes the longest to make. Also, if for some reason it is ready before your pastry, that's okay, because it will be going in the oven to cook anyway.

Right, I'm going to try to make these thesimplest instructions yet:

  1. Chop up your onion. It is up to you how big or small you do your pieces. I always do mine pretty fine so the kids don't know the onion is there!
  2. Chop up your potatoes. Put these in a pan and boil in water for about 15 minutes.
  3. Dice your chicken
  4. Heat up a tablespoon of oil in a wok (or big pan), until very hot, then fry your onion for a couple of minutes.
  5. Then mix in your chicken with the onion. You can turn down the heat a little.
  6. Now sprinkle in your Thyme, Salt and Black Pepper, and get it all mixed together.
  7. It should take between 5 and 10 minutes for your chicken to be properly cooked. Turn down the heat if its cooking too quickly on the outside, as you need to make sure it's cooked through to the middle.
  8. Your potatoes should be about ready (make sure they are). If so, drain all the water off properly using a collinder, then add them to the chicken and onion.
  9. Give them a careful but really good mix together. The soft edges of the potato will start to come away a little and soak up any moisture. This is good for creating a drier pie filling consistency!
  10. Once you're happy with the filling, transfer this to your chosen bowl or dish, spreading it evenly throughout.

...and that, folks, is stage one of the amazing and easy to make chicken pie you're creating for your family dinner!

Easy to make Shortcrust Pastry

There are few things easier than making pastry. Maybe pouring milk on cereal, but that's about it. Well, okay, not quite that easy, but close!

Again, I'm going to keep this really simple and easy to make:

  1. Measure out 8oz of flour and put it into a mixing bowl
  2. Measure out 100g of butter and put this in the mxing bowl with the flour
  3. Sprinkle in about 1/2 teaspoon of salt, then...mix!
  4. It is best to do this with (clean) hands. Just gently massage the flour and butter together. As you work it, you will notice it turns into a breadcrumb type mixture. Keep doing this until its all pretty much the same consistency. It'll probably take you 3 or 4 minutes of gentleness!
  5. Happy? Then mix in about 3 table spoons of water. You will find it all starts to gather nicely into a ball (or lump). Add water as you need, but only a little at a time.
  6. Oops! Too sticky? Just add a touch more flour to even it out. What you should now have is one big ball of pastry, ready for rolling!
  7. The images really speak for themselves now.
  8. Take out your rolling pin, spread a little flour on it, and on your rolling surface. Have your pie dish in front of you so you can see how widely spread your pastry needs to be.
  9. Roll, turn and nurture your pastry until your happy. Then carefully pick it up and lay it over the top of your pie dish and the filling.
  10. With a sharp knife, trim the excess pastry, so it's nice and neat.
  11. For finishing touches, and to make the pastry go a nice golden brown colour during the cooking process, gently brush the pastry with a thin coat of milk.
  12. Finally, you are ready to put your pie in the oven. I suggest a pre-heated oven, on about 180c, for between 20 and 30 minutes. But...keep an I on it, so as not to burn the pastry.

After this, it is all about what you choose to make to accompany the pie itself. I do hope ou enjoy it!


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    • profile image

      Dr Priya Susan 4 years ago

      This is the first time i ever made chicken pie at home.. and i was apprehensive. Your recipe was the easiest and the photographs you attached with it,really helped me a lot. Thank you for being a wonderful mentor. God bless

    • profile image

      Faylena 4 years ago

      Thanks for this lovely recipe! Gorgeous!

    • Spencer Camus profile image

      Spencer Camus 5 years ago from United Kingdom

      Hey Brittanytodd, that is special praise indeed. I hope everybody is listening to this. I want a Chicken Pie revolution!! :-)

    • brittanytodd profile image

      Brittany Kennedy 5 years ago from Kailua-Kona, Hawaii

      This recipe is delicious! I never tried to make my own pastry before, but when I tried it with this recipe, the steps were so easy to follow and straightforward. Readers should not be intimidated by this recipe, as it was easy enough for me to execute (and I'm not the best chef). I hope you other readers enjoy it as much as I did!

    • Spencer Camus profile image

      Spencer Camus 5 years ago from United Kingdom

      Thanks brittanytodd. Whether you try it tonight or another day, let me know how you get on with it!

    • brittanytodd profile image

      Brittany Kennedy 5 years ago from Kailua-Kona, Hawaii

      Yum! I might make this tonight. I have been looking for a pastry recipe for so long. Thank you for posting!

    • Spencer Camus profile image

      Spencer Camus 5 years ago from United Kingdom

      Cheers Lyn. I do like putting pictures in. If nothing else, it adds a little bit of colour! :-)

    • Lyn.Stewart profile image

      Lyn.Stewart 5 years ago from Auckland, New Zealand

      Voted up and useful ... love that you have a pictorial journey as well.

    • Spencer Camus profile image

      Spencer Camus 5 years ago from United Kingdom

      Thank you justmesuzanne. Glad you like :-)

    • justmesuzanne profile image

      justmesuzanne 5 years ago from Texas

      Wow! What a bunch of great ideas! Voted up and useful! :)

    • Spencer Camus profile image

      Spencer Camus 5 years ago from United Kingdom

      Thanks for your reassuring comment, Rebecca, and if you do try it out, it would be great to know how you get on.

    • rebeccamealey profile image

      Rebecca Mealey 5 years ago from Northeastern Georgia, USA

      Great Hub! Such clear directions, sounds yummy. will bookmark and maybe try it!

    • Spencer Camus profile image

      Spencer Camus 5 years ago from United Kingdom

      How very kind, Plinka. Thank you. I'm sometimes unsure about how clear my instructions are, so try also to show the how via my pictures. It is all a bit to chance, but passion, most definitely! :-)

    • plinka profile image

      plinka 5 years ago from Budapest, Hungary

      I love your recipes (I've checked out the other ones too) and the photos you take, because they reflect your passion for cooking. I've bookmarked it. Voted up and shared!