Chicken Pie

Added by McDougalls Team

Chicken Pie

A great family recipe, for variety replace some of the chicken with ham or bacon. Sweetcorn can be replaced with mushrooms, leeks or asparagus.

At a glance

Preparation time: 40 minutes
Cooking time: 30-40 minutes

Serves: 4-6


  1. Mix flour and salt in a bowl, rub in butter using fingertips until the mixture resembles fine breadcrumbs.
  2. Using a knife, mix with cold water to form a stiff dough, wrap the pastry in cling wrap and leave to relax in the refrigerator while you make the filling.
  3. Make up sauce, cool, add chicken pieces and sweetcorn and plenty of seasoning.
  4. Preheat oven to fan 170°C, conventional 190°C, gas 5.
  5. Take two thirds of the pastry, roll out on a floured surface and use to line a greased 20cm ovenproof pie dish.
  6. Place the prepared filling on the pastry-lined dish.
  7. Dampen the edge with water, roll out the remaining pastry and cover the pie. Seal the edges well and trim neatly.
  8. Make a small hole in the centre to allow steam to escape, brush the surface with milk or beaten egg.
  9. Bake for 30-40 minutes until the pastry is golden.

Hints and Tips

  • If you haven’t enough chicken to fill the pie dish, try adding extra vegetables; blanched broccoli or sliced leeks work well.

Add a comment


add white wine and tarragon to the sauce for this the pie is lovely or for something different a mild curry sauce
Added by Yvonne Allingham of Glasgow 03 Mar 2011 Report Abusive Comment


  • 350g McDougalls Plain Flour
  • Pinch salt
  • 175g unsalted butter, cut into small pieces
  • Cold water to mix
  • 1 quantity McDougalls white coating sauce
  • 400-500g cooked chicken meat, cut into bite size chunks
  • 198g can sweetcorn, drained
  • Seasoning
  • 1 tbsp milk or beaten egg for glazing

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