Creamy Chicken Pie

Wine Match: 

Serves: 4

Preparation time: 15 to 30 minutes

The most delicious chicken pie you have ever tasted. One 
piece is never enough.


  • Olive Oil
  • 1 kg chicken thighs, chopped
  • 1 brown onion, chopped
  • 3 tablespoons plain flour
  • 1 clove garlic, crushed
  • 1/3 cup water
  • ½ cup chicken stock
  • ½ cup milk
  • 1-2 sheets shortcrust pastry
  • 1 sheet puff pastry
  • 1 egg, lightly beaten
  • 1 x 300g can corn kernels
  • 6-8 bacon rashers
  • 6 mushrooms
  • 1 leek, chopped


  1. Preheat oven to 200°C. Cook chicken in oil and remove from the pan.
  2. Add oil, onion, leek and garlic and sauté.
  3. Add bacon, corn and mushrooms and fry until bacon is cooked.
  4. Return chicken to the pan.
  5. Mix flour and water to form a paste.
  6. Add stock, milk and flour paste to the saucepan and stir. Cook for about 10 minutes.
  7. Line a round 20cm pie dish with the shortcrust pastry.
  8. Spoon in the chicken mixture and top with the puff pastry.
  9. Cut a small round air hole on top, press edges to seal and trim any excess pastry.
  10. Brush with the egg and bake for 25-30 minutes or until puffed and golden.
Herringbome Hills
Sauvignon Blanc

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