We’ve got all the chicken pie recipe ideas you’ll ever need, from Thai-style satay, to a classic chicken and leek pie recipe. You’ll find everything from little party pies and pot pies, to full-sized family meals. Plus, scroll down for our handy Test Kitchen tips for pastry and pie success.
Bee’s famous chicken pie
Chicken and leek pie
Green curry chicken pie
Chicken and pumpkin pot pies
Chicken, potato and leek pot pies
Butter chicken hand pies
Creamy chicken, mushroom & fennel pie
Chicken and lemon-thyme one-pan pie
Mini chicken, celery and thyme pies
Chicken and tarragon pie
Slow cooker chicken pot pie soup
Gluten-free smoky chicken and corn pie
Creamy chicken pie
Mini chicken and leek pies
Roast chicken pie
Gluten-free chicken and mushroom hand pie
Thai green chicken curry pies
Chicken & tarragon pie with polenta crust
Curried chicken pie
Satay chicken pies
Chicken pie with parsnip mash
Mini chicken pies
Chicken, spinach and olive pies
Chicken, fennel and celery pie
Spanish chicken pie
Chicken filo pie
Chicken pie recipe tips & techniques
With these chicken pie recipe ideas, you’ll love cutting through a rich, buttery pastry to reveal a hot, oozing filling. We love stuffing ours full of tender slow-cooked chicken, simmered in a creamy sauce with mushrooms, or a spiced curry base. Here we share some handy tips from our Test Kitchen.
Using shortcrust pastry in chicken pie recipes
Shortcrust is probably the most used pastry, for either sweet or savoury pastry-based treats. It is firm, tender and deliciously buttery. It can be made at home, or easily bought ready-rolled at the supermarket.
It’s made by working cold butter into flour and adding either egg yolk and lemon juice or water. You can either mix by hand or in a food processor.
Puff pastry
Puff pastry is known in France as mille-feuille which translates as a thousand leaves. It’s a good description, as puff pastry comprises hundreds of tissue-paper-thin layers of crisp pastry. Ready-rolled sheets of puff pastry are available in supermarkets which makes cooking with puff pastry a breeze. Or, you can make your own! Puff is used in both sweet and savoury recipes.
How to line a pie dish with pastry
If the pastry has been rolled out on the bench, place the rolling pin in the centre of the pastry, flap half the pastry over the pin, hold the pin up with one hand, supporting pastry underneath with the other hand. Lift the pastry over the dish and ease it over the base, remove the pin, then gently push the pastry around the side of the dish, without stretching it.
If the pastry has been rolled between sheets of baking paper, remove the top layer of paper, support the pastry underneath the remaining paper, then turn the pastry into the dish. Peel the paper away and ease the pastry around the side of the dish. Trim the edge of the pastry by rolling the pin over the dish.
What is blind baking?
This is when the pastry is baked before adding the filling. Line the pastry with baking paper or foil, then fill with dried beans, rice or baking weights to stop the pastry from rising while being baked for a short time. Remove the paper and beans; bake the pastry again until golden and dry. Cool the pastry case before adding the filling to prevent a soggy pastry base.
Store unfilled baked pastry cases in an airtight container for up to a week. The dried beans and rice can be used again but for blind baking only. Cool before storing in an airtight container.
How to make hand pies
Cut each pastry sheet into quarters; you will have eight squares. Place four pastry squares on a tray; divide your favourite chicken pie filling mixture evenly into the centre of pastry squares. Brush edges with egg. Gently fold remaining pastry squares in half; using floured kitchen scissors, cut three slits in the centre of the folded side. Open pastry squares out; place over filling. Press pastry edges together with a fork to seal; brush with egg.
