Creamy Homemade Chicken Pie
This hearty homemade chicken pie is pure comfort food at its best, with a golden buttery crust wrapped around a rich, creamy shredded chicken filling. Perfect for a cozy weekend dinner or feeding a crowd, it comes together with simple pantry staples that everyone loves.
🛒 Ingredients
10 servings
- About 1 kg (8 cups) all-purpose flour
- 500 g (2¼ cups) softened butter
- 2 chicken breasts
- 1 chicken stock cube
- 1 can (285 g) corn kernels, drained
- Fresh coriander (cilantro) to taste
- 3 garlic cloves, minced
- Salt and black pepper to taste
- 100 g (3½ oz) tomato paste
- 1 egg yolk for glazing
- A drizzle of olive oil
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Directions
- 1
Simmer the chicken breasts in salted water with the stock cube for 20 minutes until cooked through. Drain, let cool, then shred the meat with two forks.
- 2
Make the dough: rub the softened butter into the flour until you get a smooth, even crumb. Set aside one cup (200 ml) of flour to use as a thickener later.
- 3
Sauté the minced garlic in a drizzle of oil. Add the shredded chicken, drained corn, tomato paste and chopped coriander. Season well with salt and pepper.
- 4
Mix the reserved flour with a little cold water to form a slurry. Stir it into the chicken mixture over low heat until the filling becomes thick and creamy.
- 5
Preheat the oven to 180 °C (350 °F). Press half the dough into the base and sides of a greased baking dish. Spoon in the chicken filling.
- 6
Cover with the remaining dough, pressing the edges firmly to seal. Brush the top generously with the beaten egg yolk.
- 7
Bake for 30–35 minutes until deep golden brown. Rest for 5 minutes before slicing and serving.
💡 Chef's Tip
Add a handful of pitted black olives or diced roasted peppers to the filling for extra depth. Leftovers keep well in the fridge for up to 3 days and reheat beautifully.
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Same category — Poultry
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