Guides
Direct answers to the questions a chicken pie raises, from pastry choice to what happens to the leftovers.
Questions
What to serve with chicken pie
Chicken pie is rich, so the best sides are sharp or green: a dressed leaf salad, buttered peas, steamed greens with lemon, or braised red cabbage.
How to stop a soggy bottom on a chicken pie
Four fixes, in order of impact: blind bake the base for 10 minutes before filling, cool and thicken the filling so it cannot soak in, brush the base with egg wash as a seal, and bake the pie low in the oven on a preheated tray..
Puff or shortcrust for chicken pie?
Shortcrust for any pie with a pastry base, puff for lid-only pot pies.
Pot pie vs pie: what is the difference?
A pot pie has a pastry lid only and is baked and served in its dish.
How long does chicken pie last in the fridge?
A cooked chicken pie keeps 3 days in the fridge, covered, and 3 months in the freezer at best quality.
Can you freeze chicken pie?
Yes, and unbaked freezes better than baked.
How to reheat chicken pie without soggy pastry
The oven, always: 160C (325F) for 20 to 30 minutes, loosely covered in foil for the first half, uncovered for the second so the pastry re-crisps.
What internal temperature should chicken pie reach?
74C (165F) at the center of the filling, measured through a vent with a probe thermometer.
How to thicken chicken pie filling
Build the filling on a roux: 30g each of butter and flour per 400ml of stock, simmered until it coats a spoon.
Hand pie vs pasty vs turnover
All three are sealed, single-portion pastries; the differences are shape, seal, and tradition.