There’s something deeply satisfying about a classic chicken pie recipe—rich, savory filling encased in a golden, flaky crust that melts into every forkful. With Gideon Milling’s stone-ground flour, this pie brings homemade comfort and exceptional texture together effortlessly.
Start by gently simmering diced chicken, onions, carrots, and peas in a creamy sauce that’s seasoned with herbs and a hint of nutmeg. The stone-ground flour thickens the sauce naturally while adding a subtle nutty warmth that enhances the overall flavour. As the filling bubbles and thickens, it creates the heart of the pie—rich, smooth, and full of depth.
Next comes the crust. Whether you prefer a top-only cover or a double crust, roll cold solid butter into stone-ground flour until it resembles coarse crumbs. Add just enough cold water to bring the dough together, then chill briefly. When baked, this crust turns golden and flaky—perfect for scooping up with hearty portions of the filling.
This chicken pie strikes a balance between tradition and ease. You don’t need specialty tools or long prep—just classic flavors, quality ingredients, and simple techniques that deliver reliably comforting results. Serve it piping hot with steamed greens or a crisp salad to round out the meal.
Whether feeding family on a chilly evening or offering a slice of nostalgia at your table, this pie honors tradition while showcasing the texture and taste benefits of stone-ground flour. Every slice is a tribute to wholesome, thoughtful baking…
Ingredients
- 1 whole (about 1.3 kg) chicken
- 1 quartered onion
- 1 bay leaf
- 5 peppercorns
- 2 stems fresh thyme
- 200 ml cream
- 3 tbsp (45ml) butter
- 3 tbsp (45ml) Gideon Milling Cake Wheat Flour
- 1 tbsp (15ml) olive oil
- 2 large leeks, rinsed well and sliced
- 1 punnet (250g) button mushrooms, sliced
- 1/2 tsp fresh thyme leaves
- Salt and milled black pepper
- 1 homemade Extra Flaky Pastry Dough
- For glazing, 1 large egg, beaten
Method
- Place the first five ingredients together in a saucepan and cover with water. Bring to the boil and simmer for 45 – 50 minutes until chicken is tender and cooked through. Remove chicken from pot and allow to cool. Strain the stock to remove the thyme, bay leaf and peppercorns and set aside. When the chicken has cooled enough to handle easily, remove skin and bones, and shred the chicken meat.
- Melt butter in a saucepan, add flour and stir to form a smooth paste. Mix about 200 ml of the retained stock with the cream. Gradually add this mixture to the flour and butter, stir well and cook until thickened and smooth. Add the shredded chicken pieces.
- Heat oil in a frying pan. Fry leeks and mushrooms until soft and lightly browned. Add to chicken mixture and season with thyme, salt, and pepper.
- Pour chicken mixture into an ovenproof dish and allow to cool slightly.
- Preheat oven to 200°C. Roll the pastry out on a lightly floured surface. Cover chicken pie filling with pastry and make a hole in the centre for steam to escape. Decorate pastry with pastry leaves or lattice, whatever you fancy, and brush lightly with a little beaten egg. Bake for 25 – 35 minutes until puffed, golden and crisp.
