Classic Chicken Pot Pie

This chicken pie is a hearty Anglo-Saxon-inspired classic featuring a buttery shortcrust pastry filled with tender chicken, smoky bacon, mushrooms, and a creamy sauce. It’s the perfect comfort dish for family dinners, holidays, or whenever you’re craving a satisfying, homemade main course.

Why Everyone Will Love This Recipe

• Flavor-packed filling made with slow-cooked chicken and aromatic vegetables.
• Homemade shortcrust pastry that’s golden, flaky, and easy to prepare.
• A complete, crowd-pleasing dish—serve it solo or with a crisp green salad.
• Ideal for make-ahead dinners or cozy weekend meals.
• Comforting, classic, and endlessly satisfying.

What Is Chicken Pie?

Chicken pie is a savory, double-crusted dish filled with shredded chicken and a creamy, seasoned filling. Its roots trace back to traditional British and Anglo-Saxon cuisine, where meat pies were a popular way to create a filling meal using basic ingredients. This version uses a homemade shortcrust pastry and a velvety white sauce enhanced with garlic, leeks, mushrooms, bacon, and a hint of mustard for depth. It’s an all-in-one dish that feels both rustic and refined.

Pro Tips for the Best Chicken Pie

• Use cold butter for the crust to ensure maximum flakiness.
• Don’t skip chilling the pastry—it makes rolling and shaping much easier.
• Reduce the broth to intensify flavor before adding to the béchamel.
• Shred the chicken finely for a more even texture throughout the filling.
• Let the pie rest 10–15 minutes after baking for clean slices.

Frequently Asked Questions

Can I Use Store-Bought Pastry?

Yes, but homemade shortcrust has better texture and flavor. Puff pastry is another option if you prefer a lighter crust.

What’s the Best Chicken to Use?

Bone-in, skin-on chicken (like whole chicken or thighs) gives the richest broth and most tender meat.

Can I Make This Ahead of Time?

Yes! Assemble the pie and refrigerate for up to 24 hours before baking. Bake directly from the fridge, adding 5–10 extra minutes.

How Can I Make It More Vegetarian-Friendly?

Swap the chicken for sautéed mushrooms, lentils, or jackfruit and use vegetable broth.

What If I Don’t Have Leeks?

Substitute with onions or shallots for a similar flavor.

How to Store

Allow the pie to cool completely, then cover or transfer slices to an airtight container. Store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through and the crust is crisp.

How to Freeze

Let the cooked pie cool fully. Wrap tightly in foil or plastic wrap and freeze for up to 2 months. To reheat, bake from frozen at 350°F (175°C) for about 30–40 minutes, or until hot throughout. You can also freeze unbaked, assembled pies—bake directly from frozen and add 15–20 minutes to the cooking time.

How to Make Chicken Pie

Step 1

Step 1

Sauté onion, carrots, celery, and garlic in a large pot. Add chicken, rosemary, and water. Bring to a boil and simmer for 1 hour. Remove the chicken, let it cool, and shred the meat. Strain the broth and reduce it by simmering for 20 minutes.

Sauté onion, carrots, celery, and garlic in a large pot. Add chicken, rosemary, and water. Bring to a boil and simmer for 1 hour. Remove the chicken, let it cool, and shred the meat. Strain the broth and reduce it by simmering for 20 minutes.

Step 2

Step 2

In a food processor, blend flour, butter, salt, and water. Knead briefly until smooth. Divide into 2 discs (800 g and 240 g), wrap, and chill for 30 minutes.

In a food processor, blend flour, butter, salt, and water. Knead briefly until smooth. Divide into 2 discs (800 g and 240 g), wrap, and chill for 30 minutes.

Step 3

Step 3

Roll out both pastry discs between parchment paper. Chill again if needed.

Roll out both pastry discs between parchment paper. Chill again if needed.

Step 4

Step 4

Melt butter in a saucepan, whisk in flour, then slowly add milk and chicken broth. Season with salt, pepper, and nutmeg. Simmer until creamy.

Melt butter in a saucepan, whisk in flour, then slowly add milk and chicken broth. Season with salt, pepper, and nutmeg. Simmer until creamy.

Step 5

Step 5

In a pan, melt butter and sauté garlic and leeks. Add mushrooms and cook for 10 minutes.

In a pan, melt butter and sauté garlic and leeks. Add mushrooms and cook for 10 minutes.

Step 6

Step 6

Combine shredded chicken with cooked vegetables, bacon, Worcestershire sauce, Dijon mustard, thyme, and salt.

Combine shredded chicken with cooked vegetables, bacon, Worcestershire sauce, Dijon mustard, thyme, and salt.

Step 7

Step 7

Line a 25 cm cake pan with the larger pastry disc. Trim excess, leaving 1.5 cm on the sides. Prick the base with a fork.

Line a 25 cm cake pan with the larger pastry disc. Trim excess, leaving 1.5 cm on the sides. Prick the base with a fork.

Step 8

Step 8

Spoon the filling into the crust. Top with the second pastry disc and seal the edges. Make a cross-shaped vent in the center.

Spoon the filling into the crust. Top with the second pastry disc and seal the edges. Make a cross-shaped vent in the center.

Step 9

Step 9

Use leftover dough for decoration. Brush with egg wash. Bake at 360°F (180°C) for 1 hour.

Use leftover dough for decoration. Brush with egg wash. Bake at 360°F (180°C) for 1 hour.

Step 10

Step 10

Let the pie rest slightly before slicing and serving.

Let the pie rest slightly before slicing and serving.