Foodie & Her Feast

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So it is a lazy Friday evening, no evening plans, too indolent to cook and you live in a place that hasn't heard of home delivery. What do you do? Simple.. Make this Easy Peasy Chicken Pie! Okay, now just to be clear, there are no peas in this pie! It is a simple crusted pie with onion and chicken filling. The quantity of chicken used can be varied depending on how fond you are of it. I found it good, but my husband felt there was too much chicken.. (Like there can be something as too much chicken! :P ) Anyways, that is the reason I have mentioned the quantity of chicken as a range.

For the pie Dough
  • 11/4 cup Flour
  • 100 gms Butter
  • 3 tbsp Ice Cold Water
  • 1 tsp Salt
For the filling
  • 150-200 gms cooked shredded Chicken
  • 2 big onions, chopped
  • 200 ml Cream
  • 3 tbsp Celery, chopped
  • 1 tbsp Olive Oil
  • 2 tbsp chicken stock
  • 2 tbsp milk
  • 30 gms bread crumbs
  • Pepper and Salt to taste
Cooking time: 50 mins Serving: 4 people


  • Preheat the oven to 170°C 15 minutes prior to baking.
  • Sift the flour and salt together. Work the butter into the flour mixture till it has a consistency of bread crumbs.
  • Sprinkle the cold water and blend gently into the dough till it just holds the shape. Add 1 more tbsp of water if necessary.
  • Flour a surface and roll out the dough into a circle roughly 2 to 3 inches larger than the pan.
  • Transfer the rolled dough to the pan and carefully slide into the pan. Ease the dough into position with your hand and trim the edges with a scissor or small knife.
  • Line the base with butter paper and weigh down with dry beans or any pulses. Bake for about 20 minutes at 170°C.
  • Meanwhile make the filling. Heat Olive oil in a saucepan and sauté the onions till soft. Add salt, pepper and chicken, fry till translucent.
  • Add the celery. Sauté for some time. Add the cream and mix well.
  • Bring to boil, and then add the milk and chicken stock. Check for seasonings and simmer for 2-3 minutes.
  • Remove the dry beans from the dish and pour the chicken filling into the baked pie shell. Sprinkle the breadcrumbs on top and bake for about 20 minutes (at 170°C) till the crumbs are crisp and golden brown.
  • Sprinkle the top with some chives, if desired and serve hot!


  • Transferring the dough onto the pan can be a little difficult as the dough is really soft and buttery. You might need another person to help you with this.
  • Do note that pepper is the only source of some spiciness to this dish. So remember to season lavishly.

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