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Chicken Pie with Homemade Pastry

Nothing says good evening and welcome home like the aroma of a hot, homemade pie in the oven, whether you are using beef, chicken, lamb or vegetables to make it. Here we are using chicken along with vegetables, herbs, spices and seasonings, to make a fantastic dinner for the whole family. We are making homemade pastry for this pie. The pastry is made with flour, butter, egg yolk and water, to keep things easy. All you need to do is combine the ingredients and you have homemade pastry, so if you have not tried making your own before, go for it! Homemade pastry is sure to make you proud of your British pie creation.

First you need to make the dough and then it is chilled while you combine the ingredients for the filling. Finally you need to line a baking dish with pastry, then bake it blind (with baking beans or, if you do not have them, with dried pulses), fill it, and then add the topping and bake it again until it is golden brown and perfect. This wonderful chicken pie is beautiful served with mashed potatoes and some fresh vegetables on the side. Everyone will want a second helping.

Consider a recipe like this whether you want to serve small wedges before your afternoon tea snacks, or you want to serve a filling evening meal to your whole family, something you have made with love and care. The combination of chicken, pastry and vegetables makes this hearty and filling, and everyone is sure to love the light, flake, homemade pastry, as well as the rich, creamy filling this chicken pie offers.

Unusual Spiced Chicken Pie
Summary: Chicken breast, herbs, spices, vegetables and more are enclosed in homemade pastry, to make this flavourful chicken pie. This is gorgeous served hot with mashed potatoes and veggies.
Cuisine: British
Recipe type: Main Course
Serves: 4
Prep time: 
Cook time: 
Total time: 
For the Pastry
  • 11¼ oz (320g) plain flour (all-purpose flour)
  • 5¼ oz (150g) cold butter
  • 1 egg yolk
  • 4 tablespoons ice cold water
For the Filling
  • 2 tablespoon olive oil
  • 1 finely chopped green onion
  • 2 tablespoons ginger-garlic paste
  • 1 chopped chicken breast
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1 tablespoon ground paprika
  • 1 tablespoon ground coriander
  • ½ tablespoon ground cumin
  • 1 teaspoon coarse black pepper
  • Water, as needed
  • 14 oz (400g) can cream of mushroom soup
  • 1 chopped tomato
  • 1 chopped bell pepper
  • Juice from a lemon
  • 2 bay leaves
  • ⅛ teaspoon salt
  • 1 teaspoon white sugar
For the Egg Wash
  • 1 medium egg
  • 2 teaspoons water
  1. First you need to make the pastry.
  2. Put the flour in a bowl and rub in the butter until the mixture is like breadcrumbs.
  3. Now add the egg yolk and water.
  4. Knead until it forms a dough that does not stick to the bowl.
  5. Wrap it in Clingfilm (plastic wrap) and put in the fridge for at least an hour.
  6. Meanwhile heat the oil in a wok and add the green onion and ginger-garlic paste.
  7. Sauté until fragrant.
  8. Now you can add the chicken and sauté for a few minutes.
  9. Stir the thyme, oregano, paprika, coriander, cumin, and black pepper with some water to make a paste.
  10. Stir this into the mixture in the wok, along with the soup, tomato, bell pepper, lemon juice, and bay leaves.
  11. Simmer for 10 minutes.
  12. Stir in the salt and sugar.
  13. Divide the dough into 2 equal pieces.
  14. Put one piece between Clingfilm or parchment paper and roll a 1-inch (2½ cm) thick circle to cover the bottom and sides of a pie pan.
  15. Prick the dough all over with a fork.
  16. Preheat the oven to 325 degrees F (170 degrees C).
  17. Put dried baking beans or pulses on top and bake for 20 minutes.
  18. Take the beans out and bake for a further 5 minutes, then let the pastry cool a bit.
  19. Roll out the dough and use it to cover the pie, piercing a couple of holes in it for steam to escape.
  20. Now mix the egg and water to make an egg wash.
  21. Brush this over the top of the pie.
  22. Bake for 25 minutes or until golden brown and piping hot in the centre.
  23. Serve hot, with salad or mashed potatoes and veggies on the side.

Photo Description:

This wonderful chicken pie is easy to make and boasts various herbs and spices. It is perfect served with generous scoops of creamy mashed potatoes and vegetables. You could also serve it before afternoon tea, just before you get those homemade scones and pastries out, and pour the tea. Here we are using chicken breast along with a range of herbs and spices, to make the filling, and we are also making the pastry. You can either roll out the pastry and use it to make a basic topping for the pie or consider a lattice topping if you want to get more fancy. For that, cut the dough into ½-inch (1¼ cm) strips and weave them into a lattice to cover the pie. If you have leftover bits, why not shape them into leaves, birds or other shapely decorations to top the pie?

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Christine Szalay-Kudra

Hi, my name is Christine and I would like to welcome you to TeaTime Recipes. Tea has always been a favourite of mine and I adore the tradition of serving this wonderful beverage with all kinds of little snacks both sweet and savoury. Read More