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{chicken pie}



hicken pie just seems to be the thing my taste buds are craving right now!  I’m not sure it’s the time of year, the weather, or that I want to replicate the best homemade chicken pie I had in Dufftown, Scotland with wonderful family.  Probably it’s the latter.

We had many scrumptious homemade meals that my dad’s cousin, Patricia {she goes by Pat; which is also my dad’s name, so it is somewhat necessary to clarify} made for us while we were visiting.  Each meal was full of tasty ingredients, love, and fond memories.  Pat gave us quite a few of the recipes for the meals we ate.  I have yet to make the time to create them in my own kitchen, but recently I’ve really had a hunkering for that chicken pie!

I thought I’d share the recipe so you could try it too.  When I make it, I’ll try to add some photos ;) The recipe is in metric units, so I converted {approximate} units for you.  But if you want to double check me, here is one of many websites I found.


Pat’s Chicken Pie*

Serves: 4-6 depending on portion size

What you need: for the pie filling

1 whole Afton Field Farm chicken, cooked with butter. {the recipe calls for: 3 boneless, skinless chicken breasts, poached with a stock cube}
250mls {8 fluid oz} cooking liquor
75g butter {5 Tbs}, plus some for cooking chicken
2 slender leeks, trimmed and slice
2 garlic cloves, crushed
50g {1/2 cup} plain flour
200ml {6.5 fluid oz} milk
2-3 Tablespoons white wine
150ml {5 fluid oz} double cream
150g Afton Field Farm ham or pork roast, thickly carved & cut into chunks {this equals 1/2 cup of meat, I am planning on cooking a 3 lb ham/roast and using 1-2 cups for this pie}
flaked sea salt
freshly ground black pepper

What you need: for the shortcrust pastry 

350g {3.5 cups} plain flour + extra for rolling
200g {1/2 cup} cold butter cut into cubes
1 large egg, beaten with 1 tablespoon water
beaten egg to glaze

What you do: for the pie filling {all of the ‘what to do’ instructions and tips are directly from the recipe book or Pat herself}

– Melt 25g {1.5 Tbs} of the butter in a large nonstick saucepan over a low heat.

– Stir in the leeks and fry gently for 2 minutes, stirring occasionally until just softened.

– Add the garlic and cook for 1 minute more, then tip everything into a bowl.

– Return the pan to the heat and add the remaining butter. Stir in the flour as soon as the butter has melted and cook for 30 seconds stirring constantly.

– Add the milk, a little at a time, stirring well between each addition.

– Gradually add cooking liquor and the wine, if using, then stir until the sauce is smooth and thick. Bring to a gentle simmer and cook for 3 minutes, while stirring.

– Season to taste, then remove from the heat and stir in the cream.

– Pour into a bowl, cover with cling film to prevent a skin from forming and leave to cool.

What you do: for the shortcrust pastry and assembly for baking

-Preheat the oven to 400° Fahrenheit/200°Celsius/180°Celsius Fan/ Gas mark 6
and put a baking try into the oven to heat.

– To make the pastry, put the flour and butter in a food processor and blitz on the pulse setting until the mixture resembles breadcrumbs.

– With the motor running, add the beaten egg and water and blend until the mixture starts to come together in a ball.

– Weigh the pastry and take off 280g {9.8 oz or approx. 2.8 cups} for the lid.

– Gather the rest of the pastry into a ball and flatten slightly.

– Roll the pastry out on a lightly floured surface until it’s slightly thicker than a £1 coin and 4cm larger then your pie dish.

– Lift gently into the pie dish and press firmly into the base and sides making sure there are no air bubbles. Leave any excess hanging over the edge.

– Cut the chicken breasts into chunks and add to the cooled sauce with the leeks and ham or roast.

– Tip the filling into the pie dish and brush rim of the dish with beaten egg.

– Roll our the rest of the pastry and use it to cover the pie. Press the edges together to seal, then trim and crimp. Make a small hole in the centre of the pie with a knife tip and brush the top with beaten egg.

– Bake on the tray in the centre of the oven for 35 minutes or until the pie is golden brown and the filling is piping hot.

Note from Pat: When I make the sauce that the ham and chicken go into I cook the leeks as directed then add the wine and cook off the wine before adding milk and the cooking liquor/stock, to thicken the sauce, plus I also add grated carrot which also helps to thicken and give flavour. For the pies that you had I used a total of 8 chien breasts. Like all cooking it is a case of trying and then adapting to what is best for you.

Happy cooking!


*recipe from the recipe book newly published October, 2011 by Weidenfeld and Nicolson,
costing £20

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