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Member recipe

Chicken Pie

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(39 ratings)

Member recipe by


Serves 4

A quick easy and delicious chicken and bacon pie with either short crust or puff pastry.

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  • 1 packet of ready rolled puff pastry or short crust if you prefer.
  • half a cooked chicken (or turkey)
  • 1 leek, chopped (or onion)
  • 1/2 packet of smoked streaky bacon cut into little pieces
  • 3/4 oz sliced mushrooms
  • 1 vegetable stock cube dissolved in 1 cup of water
  • 1/2 cup milk
  • 1 oz plain flour
  • 1/2 oz butter and a little oil (vegetable or olive)


    1. Strip carcass of chicken, cutting meat into large pieces. If you prefer you can buy uncooked boneless chicken but you would need to pre cook it at this stage.
    2. Saute leek (or onion), bacon and mushrooms in the butter and oil. When soft, add flour.
    3. Add stock, stirring continuously then add the milk so that the sauce is rich and creamy. If the sauce is a little thick, add more liquid.
    4. Add the pre cooked chicken, and stir carefully until meat is completed coated and empty contents into a large pie dish. Again if you prefer to make this like a more traditional pie you can line the pie dish with the rolled out short crust pastry before putting in the filling.
    5. Cover with pastr chosen pastry, making a vent in the pie top, and brush with milk.
    6. Bake in oven on a high temperature (200C/400F/gas 6) for around 25mins or until golden.
    7. Tip: With the stockcube and bacon, there is no need for extra seasoning however, you could substitute some of the stock with a little leftover white wine.

Comments, questions and tips

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18th Apr, 2014
This is a very nice recipe, I used broccoli as well and it was delicious. Quick and easy to make
18th Mar, 2014
Very easy and very tasty. I left out the bacon and cooked the pastry separately on a baking tray - I haven't had much luck with pie tops in the past! Anyway, it was delicious.
18th Mar, 2014
Very easy and very tasty. I left out the bacon and cooked the pastry separately on a baking tray - I haven't had much luck with pies in the past! Anyway, it was delicious.
18th Mar, 2014
Please DO NOT start with the cup nonsense. What is this universal cup that weighs and measures everything you put into it? Please stick to measurements, I can do that as I have various things in my kitchen that are made to do that. This is the BBC is it not, not the BBCUSA? Now I have to go and guess the measurement of a cup of stock and a half cup of milk, any suggestion? Otherwise this is a good recipe, thank you. But I may have ruined it by my guesswork!
9th Sep, 2015
Listen! This is a recipe put up here for everyone's benefit. The member may happen to come from the US. The BBC is a world service. Personally I use and prefer metric, but if your tiny brain is incapable of using conversions, then I suggest you set sail. Happy cooking, don't choke.
Sarah1987UK's picture
7th Dec, 2014
I think you're being very unfair in regards to the measurement, why would you feel the need to vent anger at the author? I think this recipe delicious and easy to recreate as do many of the commenters on this page; why is there an issue with measuring cups? I happen to find this method much quicker. If you are struggling perhaps you should use your common sense and google "cup to ml conversion" instead of guessing....
18th Apr, 2014
Hi - I used about 250ml (1/2 pint) of stock and 125ml (1/4 pint) milk….
1st Feb, 2014
All time favourite pie recipe. Sorry it's taken me so long to review it. Have made it many times for many people and always a hit. Often make the filing the day before and keep it in the fridge, makes a super quick mid week meal.
9th Jan, 2014
This is the first pie I have ever made and it was very easy for a beginner! Tasted delicious too!
2nd Jan, 2014
looked for a recipe to use up the rest of the NYD chicken, this was easy to make and perhaps the best chicken pie I have ever tasted, one to keep and make again


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