NewIdeaFood
  • News
  • Dinner Tonight
  • Baking
  • Trolley Watch
  • Easy Entertaining
  • Healthy-ish
  • Video
NewIdeaFood
  • News
  • Dinner Tonight
  • Baking
  • Trolley Watch
  • Easy Entertaining
  • Healthy-ish
  • Video
ALDI - DON'T DROWN IN ONE-OFF DISCOUNTS!
Watch 0:15

ALDI - DON'T DROWN IN ONE-OFF DISCOUNTS!

{headline}

{headline}

Spicy Portuguese Prawn and Chorizo Salad

Spicy Portuguese Prawn and Chorizo Salad

Loaded Veggie Tarts

Loaded Veggie Tarts

Rich Beef and Mushroom Pies

Rich Beef and Mushroom Pies

Thai Green Chicken Curry Pies

Thai Green Chicken Curry Pies

{headline}

{headline}

Harissa Lamb Hotpot

Harissa Lamb Hotpot

French Onion Beef Casserole

French Onion Beef Casserole

Kmart secretly drops brand-new Pie Maker

Kmart secretly drops brand-new Pie Maker

{headline}

{headline}

Bacon and Egg Pies

Bacon and Egg Pies

A complete guide to the Aussie meat pie

A complete guide to the Aussie meat pie

Best Oil For Deep Frying – What Is The Healthiest Option?

Best Oil For Deep Frying – What Is The Healthiest Option?

Crunchy Waffle Fries Beef Bake

Crunchy Waffle Fries Beef Bake

Best Cottage Pie

Best Cottage Pie

Coconut & Cauliflower Curry Pot Pies

Coconut & Cauliflower Curry Pot Pies

Sausage and Egg Breakfast Pies

Sausage and Egg Breakfast Pies

  1. Home
  2. chicken pies recipe

Mum’s Ultimate Roast Chicken Pie

A recipe for the whole family! - by Amy Sinclair
  • 22 Mar 2019
Mum’s Ultimate Roast Chicken Pie
Prep: 45 Minutes - Cook: 135 Minutes - MORE EFFORT - Serves 6
Proudly supported by

Make your own pastry for total indulgence, or if you’re rushed for time, ready-made shortcrust will be almost as delicious.




Ingredients

For the pastry

250g flour

1 tsp salt

60g cold butter

60g cold lard

For the filling

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

1 tbsp olive oil

6 rashers smoked streaky bacon, chopped into lardons

3 leeks, sliced into rounds

45g butter

45g plain flour

225ml milk

200ml chicken stock

100g petit pois

25g pack parsley, roughly chopped

1 egg, beaten, to glaze

Method

  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 45mins until golden.

PER SERVING 

751 kcals • fat 43g • saturates 19g • Recipe photographs TOM REGESTER | Food styling carbs 44g • sugars 5g • fibre 6g • protein 46g • salt 2.4g

  • family pies
  • chicken pies recipe
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

Subscribe to New Idea-$12 for your first 12 issues!

Subscribe Now
Subscribe to New Idea

Subscribe to New Idea-$12 for your first 12 issues!

Subscribe Now
Subscribe to New Idea

Recommended to you

ALDI - DON'T DROWN IN ONE-OFF DISCOUNTS!
Watch 0:15

ALDI - DON'T DROWN IN ONE-OFF DISCOUNTS!

{headline}

{headline}

Spicy Portuguese Prawn and Chorizo Salad

Spicy Portuguese Prawn and Chorizo Salad

Loaded Veggie Tarts

Loaded Veggie Tarts

Rich Beef and Mushroom Pies

Rich Beef and Mushroom Pies

Thai Green Chicken Curry Pies

Thai Green Chicken Curry Pies

{headline}

{headline}

Harissa Lamb Hotpot

Harissa Lamb Hotpot

French Onion Beef Casserole

French Onion Beef Casserole

Kmart secretly drops brand-new Pie Maker

Kmart secretly drops brand-new Pie Maker

{headline}

{headline}

Bacon and Egg Pies

Bacon and Egg Pies

A complete guide to the Aussie meat pie

A complete guide to the Aussie meat pie

Best Oil For Deep Frying – What Is The Healthiest Option?

Best Oil For Deep Frying – What Is The Healthiest Option?

Crunchy Waffle Fries Beef Bake

Crunchy Waffle Fries Beef Bake

Best Cottage Pie

Best Cottage Pie

Coconut & Cauliflower Curry Pot Pies

Coconut & Cauliflower Curry Pot Pies

Sausage and Egg Breakfast Pies

Sausage and Egg Breakfast Pies

NewIdeaFood
  • About Us
  • Contact Us
  • Dietary info
  • Terms and Conditions
  • Privacy Policy
  • About Us
  • Contact Us
  • Dietary info
  • Terms and Conditions
  • Privacy Policy

Brands

  • New Idea
  • Better Homes and Gardens
  • Better Homes and Gardens Shop
  • All Recipes
  • Practical Parenting

Our Network

  • marie claire
  • Beauty Crew
  • Who
  • Women's Weekly Food
  • Bounty Parents
  • Girlfriend
  • That’s Life
  • Home Beautiful
  • 7plus
  • 7News
  • Health Engine
  • Starts at 60
  • The West Australian
  • Perth Now
  • Airtasker
  • Society One
© 2021 Are Media PTY LTD
Get more from New Idea Food

Magazine Subscription Offer

Subscribe to New Idea-$12 for your first 12 issues!

Shop This Offer
Subscribe to New Idea