Roast chicken pie

Roast chicken pie

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(25 ratings)

Prep: 45 mins Cook: 2 hrs, 15 mins

More effort

Serves 6

The ultimate comfort food recipe. Golden brown pastry and a creamy chicken, leek and bacon filling make this a real feast for friends and family

Nutrition and extra info

Nutrition: per serving

  • kcal751
  • fat43g
  • saturates19g
  • carbs44g
  • sugars5g
  • fibre6g
  • protein46g
  • salt2.4g
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    For the pastry

    • 250g flour



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

    • 1 tsp salt
    • 60g cold butter



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

    • 60g cold lard

    For the filling

    • 1 whole chicken, rubbed with butter or drizzled with olive oil



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

    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 6 rashers smoked streaky bacon, chopped into lardons
    • 3 leeks, sliced into rounds



      Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

    • 45g butter



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

    • 45g plain flour
    • 225ml milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 200ml chicken stock
    • 100g petits pois
    • 1 tsp wholegrain mustard
    • 25g pack parsley, roughly chopped



      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • 1 egg, beaten, to glaze



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


    1. Heat oven to 180C/160C fan/gas 5. Season the chicken and roast for 1 hr 30 mins until the juices run clear when you cut into the leg.

    2. To make the pastry, sift the flour and salt into a bowl, then grate in the butter and lard. Rub the mixture with your fingers into breadcrumbs, then add 2 tbsp cold water. Continue to add cold water, 1 tbsp at a time, until the mixture binds together. Be careful not to add too much. Wrap in cling film and leave to rest while you make the filling. (Alternatively you can use ready-rolled shortcrust pastry).

    3. In a large, non-stick frying pan, heat the oil, then fry the bacon. Once browned, reduce the heat, add the leeks and cook until they have softened. Mix the butter and flour into a paste and add to the pan, stirring to coat the bacon and leeks. Slowly add the milk, stirring constantly to ensure the mixture doesn’t get lumpy. Add the chicken stock and petit pois, cook for 2 mins, then add the mustard and remove from the heat. Once the chicken is cooked, remove from the oven, leave to rest briefly and carve the meat, discarding the skin and bones. Add this to the pan along with the parsley.

    4. Turn the oven up to 220C/200C fan/gas 6. Roll out two-thirds of the pastry and use to line a 25cm pie dish. Spoon your filling on top, then roll out the remaining pastry for the pie topping. Brush the edges of the pastry in the pie dish with water, then lay the top over it. Crimp and seal the edges and use any off-cuts for decoration. Brush with the beaten egg, then make an X-shaped cut in the middle for steam to escape. Bake for 45 mins until golden.

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    Comments, questions and tips

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    18th Jun, 2020
    Great recipe! Can easily leave out the bacon if preferred, mushrooms also a good addition. I've made this recipe a few times now, with either left over Sunday roast chicken, or by roasting couple of chicken breasts in the oven. I also tend to swap out the lard in the pastry for suet, works perfectly. Way more mustard can be added :)
    10th Feb, 2020
    This was a lovely Monday night recipe using leftover roast chicken . Didn’t add peas as daughter doesn’t like them, added dried tarragon instead of parsley and just 1/2 tsp of Dijon mustard . Delicious!
    20th Jan, 2019
    Really lovely pie.
    17th Jun, 2018
    Easy and delish
    artcoredeedee's picture
    4th Nov, 2017
    Just perfect for a Winters night! As a northerner i've eaten a lot of pies in my time and this hits the top 10. Absolute fire, and highly recommend this dish. Good base layer for a mac n cheese also ;) Peace & Love Your main man, easy a, double woop woop g dog.
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    21st Nov, 2019
    I’m going to try this. But oh what sacrilege to discard the bones and the skin (and the juice?) They will make far better stock than any bought.
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