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A slice of chicken pot pie served with veggies on the side.
Victoria Haneveer

English Chicken Pie

This homemade English chicken pie has tender chicken, potatoes, carrots, leeks and mushrooms in a creamy thyme gravy under a crisp homemade pastry crust.
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Prep Time 2 hours 30 minutes
Cook Time 35 minutes
Total Time 3 hours 5 minutes
Servings: 6 people
Course: Main Dish
Cuisine: British
Ingredients Method Notes

Ingredients
 

For the Chicken and Stock
  • 3 ¾ pounds (1.75kg) whole chicken
  • 2 celery stalks, sliced
  • 1 yellow onion, sliced
  • 1 carrot, peeled and chopped
  • 4 bay leaves
  • 1 large thyme sprig
  • 1 teaspoon cracked black peppercorns
  • 6 ⅓ cups (1 ½ litres) water
For the Filling
  • 1 pound (450g) potatoes, peeled and chopped
  • ½ pound (225g) carrots, peeled and chopped
  • 5 oz (150g) leeks, cut into 1-inch (2.5cm) pieces
  • 7 oz (200g) baby button mushrooms
  • 3 oz (75g) butter, divided
  • 1 ½ oz (45g) all-purpose flour (plain flour)
  • ½ cup + 2 tablespoons (150 ml) heavy cream (double cream)
  • 1 tablespoon chopped fresh thyme
  • ½ teaspoon ground nutmeg
  • 1 ½ teaspoons chopped fresh parsley, optional
  • Salt and freshly ground black pepper, to taste
For the Pastry
  • 12 ⅓ oz (350g) all-purpose flour (plain flour), plus extra for rolling
  • ½ teaspoon salt
  • 3.2 oz (90g) chilled butter, cubed
  • 3.2 oz (90g) chilled lard, cubed
  • 3 to 3 ½ tablespoons cold water
  • 1 large egg, beaten

Equipment

  • Large pot or Dutch oven
  • Large mixing bowl
  • Fine-mesh strainer
  • Slotted spoon
  • Cutting board
  • Sharp knife
  • Large saucepan or skillet
  • Wooden spoon
  • 8 ½-cup (2-liter) deep ovenproof pie dish
  • Pie funnel, optional
  • Food processor
  • Rolling Pin
  • Pastry brush
  • Kitchen scale
  • Measuring Cups and Spoons
  • Instant-read meat thermometer

Method
 

Make the Chicken Stock
  1. Remove the giblets from the chicken, if included, and save them for another use.
  2. Put the chicken in a snug-fitting pot with the celery, onion, chopped carrot, bay leaves, thyme sprig and cracked black peppercorns.
  3. Add 6 ⅓ cups (1 ½ litres) water. Bring to a boil, cover and simmer gently for 25 minutes.
  4. Remove the pot from the heat and leave the chicken covered in the cooking liquid for 1 hour. Before removing the meat from the bones, check that the chicken has reached at least 165°F (74°C) in the thickest part. If it hasn't, return it to a gentle simmer until it does.
    5. USDA recommends 165°F (74°C) as the safe minimum internal temperature for whole poultry.
  5. Transfer the chicken to a cutting board and leave it until cool enough to handle.
  6. Pour the stock into a large bowl. Clean the pot, strain the stock back into it and bring it to a boil.
Prepare the Filling
  1. Add the potatoes and cook for 10 to 12 minutes or until just tender. Remove them with a slotted spoon and transfer to a large bowl.
  2. Add the carrots to the stock and simmer for 8 minutes. Remove them with a slotted spoon and add them to the potatoes.
  3. Add the leeks and simmer for 4 minutes, then remove them and add them to the bowl.
  4. Bring the stock back to a rapid boil and cook for 20 to 30 minutes or until reduced to about 1 ⅔ cups (400 ml).
  5. Remove the skin and bones from the chicken. Cut or pull the meat into bite-sized pieces and add it to the vegetables.
  6. Melt 1 oz (25g) butter in a pan. Add the mushrooms and sauté for 2 minutes, then transfer them to the chicken mixture.
  7. Melt the remaining butter in the pan. Stir in the flour and cook for 1 minute.
  8. Gradually stir in the reduced chicken stock. Bring to a boil, stirring, then simmer gently for 5 minutes.
  9. Remove the pan from the heat. Stir in the cream, chopped thyme, nutmeg and parsley, if using. Season with salt and black pepper.
  10. Stir the sauce into the chicken and vegetables. Spoon the filling into a 2-litre ovenproof pie dish about 2 inches (5cm) deep. Put a pie funnel in the center and leave the filling to cool while you make the pastry.
Make the Pastry
  1. Put the flour and salt in a food processor. Add the chilled butter and lard and pulse until the mixture resembles fine breadcrumbs.
  2. Add 3 tablespoons cold water and process briefly. Add up to another ½ tablespoon if needed, stopping when the dough starts to come together into a ball.
  3. Transfer the dough to a lightly floured surface and knead it briefly until smooth.
Assemble the Chicken Pie
  1. Roll the pastry until it's about 1 inch (2.5cm) larger all around than the top of the pie dish.
  2. Cut a narrow strip from around the edge of the pastry. Brush the rim of the pie dish with beaten egg and press the pastry strip onto it. Brush the strip with a little more egg.
  3. Cut a small cross in the center of the pastry lid for the pie funnel. Carefully place the pastry over the filling and press the edges onto the pastry strip to seal.
  4. Trim away excess pastry and crimp the edge. Brush the top with beaten egg.
  5. Chill the assembled pie for 20 minutes.
  6. Preheat the oven to 425°F (220°C), or 400°F (200°C) fan.
  7. Brush the pastry with a little more beaten egg. Bake for 30 to 35 minutes or until the pastry is deeply golden and the filling is bubbling hot.
    8. If the pastry starts browning too quickly, cover it loosely with foil for the remainder of the baking time.

Notes

  • Make sure the filling has cooled before the pastry goes on. Putting pastry over very hot filling can soften the fat before baking and give you a poorer crust.
  • The butter and lard should be cold when you make the pastry. You don't need to know anything clever about pastry beyond that. Pulse it only until it resembles breadcrumbs, add just enough water to make it come together and don't spend ages kneading it.
  • If you make the filling ahead, cool it, cover it and refrigerate it. Add the pastry before baking.
  • For leftovers, refrigerate promptly and reheat thoroughly. USDA guidance gives 165°F (74°C) for reheated leftovers.