Description
A rich, buttery shortcrust pastry filled with a savory chicken-and-vegetable mixture. Crispy outside, warm and comforting inside—perfect for snacks, gatherings, or family meals.
Why You’ll Love This Recipe
Easy ingredients
Flaky homemade dough
Creamy, flavorful chicken filling
Perfect make-ahead or freezer friendly
Ingredients
For the Dough (Shortcrust)
500 g flour
250 g cold butter or margarine
1 teaspoon baking powder
½ teaspoon salt
1 egg
Cold water, as needed
For the Filling
300–400 g cooked, shredded chicken
2–3 medium potatoes, diced small
1 medium carrot, diced small
1 small onion, chopped
1 tablespoon butter or oil
1 seasoning cube
½ teaspoon curry powder
½ teaspoon thyme
½ teaspoon black pepper
Salt, to taste
1 tablespoon flour, for thickening
A little water or chicken stock
Instructions
Make the Dough
Add flour, salt, and baking powder to a bowl.
Add cold butter and rub it into the flour using your fingertips until it forms a sandy texture.
Add the egg and mix.
Add cold water little by little until the dough comes together. Do not overmix.
Wrap the dough and refrigerate for 20–30 minutes.
Prepare the Filling
Heat butter or oil in a pan.
Add chopped onions and sauté until soft.
Add diced potatoes and carrots and cook for 3–4 minutes.
Add shredded chicken, seasoning cube, curry, thyme, black pepper, and salt.
Add a splash of water or chicken stock.
Sprinkle 1 tablespoon flour to thicken the mixture and stir well until creamy.
Cook until the potatoes and carrots are tender. Let the filling cool completely.
Assemble the Chicken Pies
Preheat oven to 180°C.
Roll out the dough and cut into desired shapes (round or rectangular).
Add a spoonful of filling to each piece.
Fold gently and seal the edges using a fork.
Brush the tops with egg wash for color.
Bake
Bake for 25–35 minutes until golden brown.
Variations
Add peas or sweetcorn for extra texture.
Use leftover rotisserie chicken for richer flavor.
Add cheese inside for a creamy version.
Tips for Best Results
Keep butter and dough cold for perfect flakiness.
Let the filling cool before filling the pies.
Do not overfill to prevent leaking.
Serving Suggestions
Serve warm with ketchup, garlic mayo, or spicy sauce.
Perfect for lunchboxes, snacks, or parties.
FAQs
Can I freeze chicken pies?
Yes, freeze shaped pies before baking. Bake from frozen at 180°C.
Can I use only margarine?
Yes, but butter gives the best flavor.
Why did my pies open while baking?
Edges might not have been sealed properly. Use a fork to seal tightly.
Conclusion
This Chicken Pie recipe is flaky, flavorful, and easy to prepare. Perfect for any occasion and guaranteed to be a family favorite.