Lemony roast chicken pie

Lemony roast chicken pie

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(5 ratings)

Prep: 1 hr Cook: 3 hrs, 15 mins

More effort

Serves 6
A pie that's worth taking the time over, crisp shortcrust pastry filled with roasted chicken and a creamy onion and fennel sauce

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal754
  • fat48g
  • saturates17g
  • carbs46g
  • sugars4g
  • fibre4g
  • protein34g
  • salt1.4g


  • 3 lemons, 2 halved



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 large chicken, about 1.85kg



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 25g softened butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 celery sticks, diced



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 onion, diced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large fennel bulb, diced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 50g flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 500ml chicken stock
  • 170ml pot single cream
  • small pack flat-leaf parsley, chopped
  • 500g pack all-butter shortcrust pastry
  • little flour, for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 1 egg, beaten with a fork



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Heat oven to 200C/180C fan/gas 6. Push lemon halves inside the chicken’s cavity – they should all fit if you fiddle them around. Sit chicken in a smallish roasting tin, smear butter over the breasts and season well. Roast, breast-side up, for 30 mins, then flip over and roast, breast-side down, for a further 1 hr 30 mins-1 hr 40 mins until the chicken is cooked through and juices run clear when you pierce the thigh with a knife.

  2. With 30 mins to go, pour all juices from the tin into a jug. After juices and fat separate, spoon 50ml fat from the top into a big, wide pan. Add the celery, onion and fennel, and soften gently for 20 mins.

  3. When the chicken is done, pour any more juices into the jug. Reserve an extra 2 tbsp fat (see Nearly spring greens, related recipes) and discard remaining fat. On the heat, stir the flour into the veg until absorbed, then gradually stir in the stock and chicken roasting juices, simmering to a sauce. Stir in cream and parsley, remove from the heat and season.

  4. Shred chicken from the carcass in large-ish chunks, discarding skin – if the bird is still hot, use clean rubber gloves or 2 forks. Juice the roasted lemons, pick out the seeds and stir all the juices and roasted pulp into the sauce with the chicken. Taste and season with a squeeze more juice from the final lemon if it needs it. Tip into a large pie dish.

  5. Roll out the pastry on a flour-dusted surface until big enough to cover the pie. Brush the rim of the dish with beaten egg and lift on the pastry. Trim edges, then press and crimp to seal. Brush all over with more egg and bake for 30-40 mins until golden and crisp.

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Comments, questions and tips

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16th Jun, 2014
Amazing!! Will make again amend again!
21st Mar, 2012
Made this for mothers day, for 12 , rather time consuming but well worth it. was worried about adding the pulp of 2 large lemons but it was delicious. Would add more fennel next time and leave in larger pieces - not dice.
12th Mar, 2012
My son (8) with a bit of help made this for his grandparents last night - impressive results and really delicious ! Fennel and lemon wonderful spring combination.
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