Cooking: Autumnal Chicken Pie

This was born out of a simple urge for chicken pie. Nothing more,  nothing less. It was a total experiment and it worked well the first time I made it,  but it was lacking in seasoning. The second time was a 100% improvement which resulted in clean plates all round and declarations of perfection. The crust is behind the “Autumnal” part of the name. I wanted a top crust but didn’t want it too heavy. The leaves give it a lovely festive look and go beautifully light and crispy.

1 ball of savoury pastry
4 chicken breasts
1 onion finely chopped
1 stick of celery finely chopped
5 –  6 largish mushrooms, chopped
1/2 pint of white sauce made from a roux
Salt & pepper
1 tbsp butter
1 tbsp plain flour
1 tsp mustard powder
1/2 pint of milk



Roll out the pastry (not too thin,  not too thick) and line a 28 cm tart tin. Using a round bladed knife, trim off the excess pastry (setting the pastry aside). Crumple up some baking parchment and pour in baking beans (or rice) and bake for 15 mins at gas mark 5 for 20 mins. Remove parchment and rice, brush some egg onto the pastry then bake for another 5 – 7 mins (pastry should be a very pale golden colour). Remove amd set aside.

Fry the onions and celery until soft,  then add the mushrooms. Roughly chop the chicken breasts then add to the pan and sear. Heat through 1/2 pint of milk. Melt 1 tbsp of butter and whisk in the flour. Add the milk then heat over a medium heat, continously whisking until it’s thickened. Season with salt, plenty of pepper and the mustard powder.


Mix in with the chicken and vegetables then pour into the pastry case.


Rill out the excess pastry and using a sharp knife, cut out large leaves. The score a leaf pattern.


Layer the leaves over the pie filling. Once covered completely, brush over the remaining egg and bake in the oven at gm 6 for 35 – 40 minutes.


Allow to rest for 5 minutes before serving.

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One response to “Cooking: Autumnal Chicken Pie

  1. This pie is simply stunning! I just love the idea of shaping the pastry into leaves like this. It’s such a simple idea yet the effect is beautiful…almost too lovely to eat.

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