Christmas pie

Christmas pie

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(85 ratings)

By

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Cooking time

Prep: 30 mins Cook: 1 hr, 15 mins Plus cooling

Skill level

Moderately easy

Servings

Cuts into 10-12 slices

Combine a few key Christmas flavours here to make a pie that both children and adults will adore

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
488
protein
23g
carbs
39g
fat
28g
saturates
12g
fibre
2g
sugar
0g
salt
1.4g

Ingredients

  • 2 tbsp olive oil
  • knob butter
  • 1 onion, finely chopped
  • 500g sausagemeat or skinned sausages
  • grated zest of 1 lemon
  • 100g fresh white breadcrumbs
  • 85g ready-to-eat dried apricots, chopped
  • 50g chestnuts, canned or vacuum-packed, chopped
  • 2 tsp chopped fresh or 1tsp dried thyme
  • 100g cranberries, fresh or frozen
  • 500g boneless, skinless chicken breasts
  • 500g pack ready-made shortcrust pastry
  • beaten egg, to glaze

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Method

  1. Heat oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil and the butter in a frying pan, then add the onion and fry for 5 mins until softened. Cool slightly. Tip the sausagemeat, lemon zest, breadcrumbs, apricots, chestnuts and thyme into a bowl. Add the onion and cranberries, and mix everything together with your hands, adding plenty of pepper and a little salt.
  2. Cut each chicken breast into three fillets lengthwise and season all over with salt and pepper. Heat the remaining oil in the frying pan, and fry the chicken fillets quickly until browned, about 6-8 mins.
  3. Roll out two-thirds of the pastry to line a 20-23cm springform or deep loose-based tart tin. Press in half the sausage mix and spread to level. Then add the chicken pieces in one layer and cover with the rest of the sausage. Press down lightly.
  4. Roll out the remaining pastry. Brush the edges of the pastry with beaten egg and cover with the pastry lid. Pinch the edges to seal, then trim. Brush the top of the pie with egg, then roll out the trimmings to make holly leaf shapes and berries. Decorate the pie and brush again with egg.
  5. Set the tin on a baking sheet and bake for 50-60 mins, then cool in the tin for 15 mins. Remove and leave to cool completely. Serve with a winter salad and pickles.

Recipe from Good Food magazine, December 2005

Comments, questions and tips

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Comments

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fatsusie's picture
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OUTSTANDING!!!! What an amazing pie, I can't rave about it enough!!! I followed the recipe with the exception of using chicken thigh pieces rather than breast and I covered dried cranberries with a little port and put them in the microwave for a minute or two and cooled. I will make again and again and again and I wouldn't change a thing!!!

hairywalker's picture

Delicious alternative to the traditional pork pie at Christmas. Used mini fillets of chicken breast and left them whole. Added dried cranberries but would use fresh next time as there was enough sweetness with the apricots The filling was the exact quantity for my 24 cm diam x 6 cm deep fluted loose-bottomed flan tin resulting in a perfectly formed pie.

jaywalker's picture

This was my 2nd christmas with this pie on the buffet table....and the 5th time i have made it. I love it...and so does everyone i know.
But, my pastry (store bought) never holds....after the first cut it all goes downhill and my pie looks less like a pie and more like a opps-i-dropped-it-on-the-way-in mess. Is there a quick jelly recipie i can use to help with this?

Mama Bookworm's picture

Delicious pie. I never use fresh chicken but add leftover turkey and (sometimes) ham too. Don't bother with the breadcrumbs or chestnuts but add more apricots and have also add hard boiled eggs too. It disappears every time.

saelma4's picture

This is divine and looks impressive...will definitely make again!!

davidson's picture

Lost count of the number of times I have made this, we call it Boxing day pie. Just made two for my son's 18th party as he loves it so much. I used the chicken fillets which were on offer, so I poached them before adding to the pie. The family all commented that these were the best ever pies, the poaching kept the chicken lovely and moist.

makween's picture
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Made this for my family's Christmas Eve buffet. Expected there to be leftovers when I saw the size of the pie, but in the end it was polished off in double quick time with everyone giving rave reviews. It was also very easy to make. Definitely recommended!

parko21's picture
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Amazing!

lindseymartin's picture
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Just delicious. Made it for the first time for Christmas 2012. It was a great cut and come again dish to fill the hollow legs of the younger generation. The last crumbs disappeared at 1am along with some homemade chutney.
Will definitely become a regular Christmas time buffet menu feature and I will try freezing it next time having read the positive comments.

ctlarnold's picture
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Made this for my boxing day buffet table today and my uncle said 'this tastes like Christmas in a pie' - so true, it was full of flavour and everybody loved it- will become a festive regular in my house!

sjcauser1's picture
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This is my second year of making this pie and the only thing I changed from last year was to add more chicken, I use 4 chicken breasts instead of 3 to make sure that there is a full layer of chicken. This pie is a real winner and a great recipe even though there is a lot to get through for 2 people ! I tend to give some to friends if they pop round for a coffee.

lindada's picture

Diet 73, you can do it either way. Pastry, generally , is better frozen uncooked, but it would be absolutely fine to freeze it cooked if that was most convenient

lindada's picture

Diet 73, you can do it either way. Pastry, generally , is better frozen uncooked, but it would be absolutely fine to freeze it cooked if that was most convenient

mcanenny73's picture

Would you bake this pie before freezing?

mcanenny73's picture

Would you bake this pie before freezing?

mcanenny73's picture

Would you bake this pie before freezing?

glenyst's picture
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Made this for a pre-Christmas family gathering and it caught everybody's eye. Very popular, and will do it again,

countingfish's picture
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Disappeared completely in less than 15 mins with 4 people! Very tasty and impressive, but pretty foolproof, even if you make your own pastry.

janezt's picture

This pie has become a family favourite, and I have now passed it on to my son who plans to make for his friends at St Andrews Uni before he comes back home for Christmas. I will have to make sure that mine is better than his!
The great thing about this recipe is that it can be tweaked to make into a summer picnic pie.

jolly_tall's picture
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Made for a Little Jack Horner themed dinner and even in July it tasted gorgeous. A real treat and delicious for lunch yesterday too. Would def make again for the Christmas season

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