If apple pie
is the mother of all sweet pies, then chicken pie must be the mother of all savoury pies. Chicken pie is a timeless classic that has been around for centuries.
There are numerous variations of the chicken pie recipe. Some varieties may be made with a two-crust pastry puff pastry whilst others may contain their delights underneath a single upper pastry crust. For those in need of a calorie-fuelled treat, there's the chicken pie made with serious amounts of double cream, whilst for those who don't want to miss out on their favourite dish but prefer a less indulgent meal, a chicken pie made with the stock from the boiled chicken may just do the trick.
You can make a chicken pie starting off with a whole chicken or just as easily from the remaining chicken meat left over from a roast chicken dinner made previously.
A traditional chicken pie will contain plenty of fabulous fresh vegetables including carrots, peas, leeks or onions. Nowadays, you can add almost anything to your chicken pie, for example mushrooms, potatoes, sweet corn, parsnips or ham.
Below are two recipes for chicken pie. The first is a recipe for a traditional chicken pie made with cream, vegetables, wine and sherry covered with a rich shortcrust pastry.
The second recipe is a healthier version, made only with chicken stock and covered with a pastry crust made from shortcrust pastry. Both, however, are equally delicious.