Chicken Pie

We love chicken pie with puff pastry. Does this sound like a potentially difficult recipe? Not at all! Today we’re going to show you just how easy it is to make a chicken pie like our grandmothers did many moons ago.

It will not only taste delicious, but also look beautiful. Your guests will probably think you are close to being a master chef when you serve them this chicken pie.

Put it on the table:

The secret of this dish is that you use few and simple ingredients. And don’t try and make the puff pastry – the pastry you buy in the store is perfect for this chicken pie.

Note: Berto later decided to add sago (similar to tapioca) because that’s how his grandmother made it.

Ingredients for our Chicken Pie (sago on the right)

1 whole chicken, cut into pieces

1 onion, chopped

125ml white wine

125ml water

3 peppercorns

2 bay leaves

3 cloves

1,3ml fine nutmeg

30ml lemon juice

250g mushrooms, sliced

250ml cream

30ml sago, soaked in 60ml water

2 rolls of puff pastry

salt & pepper, to taste

Cut the chicken into smaller pieces (if you don’t want to do this, go the easy route and buy chicken pieces – thighs and drumsticks work well). Put the chicken pieces in a pot on the stove.

Whole chicken cut into pieces

Add the chopped onion, bay leaves, peppercorns, fine nutmeg, water and wine to the chicken.

Add chopped onion, dry spices and water and wine

Put the pot’s lid on and cook the chicken for about one hour – the chicken should be cooked and the bones easy to remove.

Cook the chicken for one hour

Remove the chicken from the pot and keep 125ml of the chicken stock to use again later. Remove the bones and roughly chop the chicken into smaller pieces.

Cooked chicken after removing all the bones

Cut the mushrooms into slices and fry them in a mixture of olive oil and butter until they are golden brown. Remove from the pan and set aside.

Slice the mushrooms and fry until brown

Meanwhile, soak the sago in water for 30 minutes. Rinse with cold water, drain and set aside.

Soak the sago for 30 minutes and drain

Return the chicken to the pot. Add the fried mushrooms, lemon juice, sago and the 125ml chicken stock you kept aside. Also add salt and pepper. Mix and let it heat up for about 5 minutes. Remove from the stove.

Add mushrooms and last few ingredients and mix well

Line a greased baking dish with the puff pastry. Spoon in the chicken mixture and then place another roll of puff pastry on top. Press the dough together with a fork. If you want to be fancy, cut out a few leaves from the remaining dough and place them in the center of your pie. Brush the pie with beaten egg to give it that lovely golden-brown colour.

Time for the puff pastry

Bake the chicken pie in a preheated oven at 180°C/356°F for 30 minutes.

Chicken pie – hot from the oven

Delicious homemade chicken pie

Chicken pie is delicious just on its own, but when it’s served as a Sunday lunch, you do the pie justice by add a few crispy baked potatoes and sweet butternut.

Sunday meal

There you go – an easy and delicious home baked chicken pie. Enjoy!