The Most Divine Chicken Pie Recipe…..EVER!

I don’t think there’s anything quite as comforting, when it comes to food, as tucking into a pie, and a homemade pie is even more sublime.  The inspiration for this chicken pie recipe comes from the Domestic Goddess herself, Nigella Lawson and has become a staple and “fall back / fail-safe” recipe in my supper repertoire.  It always receives fantastic feedback; plenty of mmms and aahhhs and completely clean plates!  Nigella’s recipe calls for short-crust pastry, however, I find it works just as well with puff pastry, and whichever you choose, I can promise you won’t be disappointed.

Serves 4

500g of ready-made short-crust or puff pastry (unless you’re a purist and want to make your own)

For the filling

  • 60g unsalted butter
  • 30g plain flour
  • 2 – 3 chicken stock cubes (I prefer these ones)
  • 325ml milk
  • 325ml double cream (heavy cream)
  • 100g frozen peas
  • 100g finely diced cooked carrots (since they’re so small, they should cook in about 2-3 minutes)
  • 400g cooked shredded chicken
  • 1 egg
  1. Melt the butter over a low heat, ensuring sure that you don’t let it burn.
  2. Once melted, whisk in the flour and cook for 2 – 3 minutes.
  3. In a jug, combine the milk and cream.
  4. Take the saucepan off the heat and slowly whisk in the cream and milk mixture a little drop at a time, until it’s all been incorporated.
  5. Once it’s all been whisked in, put the saucepan back onto a medium heat and continue whisking for around 5 minutes to get rid of the starch, making sure there’s no lumps and the sauce becomes lovely and thick – it should be a wonderful glossy sauce that coats the back of a spoon.  If you feel it is too thick, keep adding drops of milk to get the consistency you’re looking for.
  6. Either pop in the gel cubes for them to dissolve, or crumble in the stock cubes and carry on whisking.
  7. Turn the heat down.
  8. In a bowl, pour boiling water over the frozen peas and leave for 1 – 2 minutes.
  9. Into the savoury white sauce, add the shredded cooked chicken, the diced cooked carrots and the drained frozen peas.
  10. Combine and keep on stirring, being careful not to bash your peas, for another 5 minutes.
  11. Tip the filling mixture into a bowl and cover with cling film directly on top of the filling.
  12. Once the mixture is cooled, pour into a pie dish.
  13. Roll the pastry out to the required shape and pop on top.
  14. Whisk an egg and paint on the top of the pastry.
  15. Using the pointy bit of the knife, cut a small cross in the middle of the pie to let any air escape.
  16. Pop into a pre-heated fan oven at 170C (gas mark 5) and cook for 30 minutes, or until the pastry is golden.

Serve with some delicious creamy mash and some tasty broccoli or any other green veg that you might fancy or have in the fridge!

Domestic Princess tips:

  1. By placing the cling film directly on top of the sauce, this prevents a skin forming – great little tip for when you’re making custard too.
  2. When egg-washing the top of the pastry, use a silcone pastry brush to avoid any hairs getting stuck in the egg wash.  I’ve had mine for a few months now and love it!  Look out for my favourite and essential kitchen gadgets in the coming weeks.
  3. For a less creamy sauce, replace the cream with milk.
  4. You could use a mix of frozen vegetables instead of the carrots and peas.
  5. Always place pastry on top of cool or cold pie filling, as otherwise you’ll end up with either soggy or crisp as a board pastry.

Let me know if you make this and how it turns out.  I’d also love to know what is your fail-safe / fall back recipe?  And are pies one of your comfort foods?

With much love

The Domestic Princess




  1. Domestic Prince says:

    I love this pie when Domestic Princess makes it for us. Delicious! If only I was allowed chips with it 🙂

  2. As I am a good kiwi bird, a meat pie is definitely comfort food!….such my fave!…Last time I was at home, I was with my brother, we pulled into a deli at 10am as he was hungry, he looked at me and said ‘you want a meat pie?’ I said with a concerned look on my face, ‘but it’s 10am! He said, ‘So!’…..I laughed, I knew I was home! (sadly I didn’t have the pie I was offered, but was really tempted as he gorged into his!! to early,even for me!) But Domestic Princess it’s beef mince pies all the way,not chicken for me!mmmmmmmmmm

  3. Chicken pie wins hands down fro me – I’ve cooked this several times now that you have shared this – and it comes out tip top perrrrrrfect every time!!!!! And, DP, I shall try it with chips next time 🙂

  4. Carolyn Jehle says:

    Emma – Jaya made this yesterday for Andy – he ate half the pie for dinner! I did receive several urgent phone calls at work during Jay’s prep but she did a great job! Andy hasn’t had a homemade pot pie since he left home I suspect – thanks for the recipe!

  5. Andrew Callow says:

    OK, being an Englishman who loves my pie and not really had it since moving to US then India from 2005 I have just had this over the last 2 days for lunch/dinner then lunch/dinner again – plus seconds! Awesome!!! 🙂 Just need the Steak ‘n’ Kidney, Cornish Pasty (pref luxe version with steak ‘n’ stilton), Steak and Ale pie, and Cheese ‘n’ Onion pasty recipes to put me in pie heaven !

    • Aw thanks Andy, I’m so pleased you enjoyed it. There’ll definitely be more pies coming up, so keep a look out! Oh and maybe a pasty! Let me know if there’s any other recipes you’d like to see on The Domestic Princess xoxo


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