Guides
Direct answers to the questions a chicken pie raises, from pastry choice to what happens to the leftovers.
Technique
How to make all-butter shortcrust by hand
Rub 125g cold cubed butter into 250g plain flour with a pinch of salt until the mixture looks like coarse breadcrumbs, then bind with about 5 tablespoons of ice-cold water and rest the dough in the fridge for at least 30 minutes.
How to make rough puff pastry
Toss cold butter cubes through flour without rubbing them in, bind with ice-cold water, then roll and fold the shaggy dough four times, resting it in the fridge between folds.
How to make hot water crust
Boil 200ml water with 150g fat, usually lard, pour it over 450g plain flour with a teaspoon of salt, and work the hot dough together while it is still warm and pliable.
How to work with filo without it cracking
Keep unused filo sheets covered with a barely damp tea towel, work with one sheet at a time, and brush each layer lightly with melted butter as you go.
How to make pastry in a food processor
Pulse cold cubed butter into flour in short bursts until it looks like coarse breadcrumbs, then pulse in ice-cold water just until the mixture starts to clump.
Butter, lard or shortening: which fat for pie pastry
Butter gives the best flavour and a crisp, flaky texture but is hardest to handle because it melts at a low temperature.
How to line a pie dish properly
Roll rested pastry to 3 to 4mm thick and about 5cm wider than the dish, lift it in over the rolling pin, then ease it into the corners without stretching before trimming with a small overhang.
How to blind bake a pie base step by step
Line the chilled pastry case with baking paper, fill it with baking weights, and bake at 200C (400F) for 10 to 15 minutes, then remove the paper and weights and bake for 5 to 10 minutes more until the base looks dry and lightly golden.
How to crimp pie edges three ways
The three standard crimps are the fork press, the two-finger flute, and the rope twist, in ascending order of effort and polish.
How to decorate a pie lid with pastry scraps
Re-roll trimmings once, cut leaves, lattice strips, or simple shapes, and fix them to the egg-washed lid before a second coat of egg wash goes over everything.
How to cut steam vents correctly
Cut one central hole about 1cm across, or 3 to 5 clean slashes 4 to 5cm long, all the way through the lid before the pie is baked.
How to use a pie bird
Stand the pie bird in the centre of the dish before the filling goes in, add the filling around it, then cut a small cross in the rolled lid and lower it over the bird so the funnel pokes through.
How to egg wash for maximum shine
For the deepest gloss, whisk one whole egg with an extra yolk and a pinch of salt, then apply two thin coats, chilling the pie briefly between them.
How to seal a pie so it never leaks
Brush the base rim with beaten egg, press the lid onto it firmly all the way round, fold the two edges under together, and crimp hard before chilling the assembled pie.
How to poach chicken for pie filling
Cover chicken thighs with cold stock or water, bring barely to a simmer, and cook gently for 25 to 30 minutes until the meat pulls apart easily, then rest it in the liquid off the heat.
How to brown chicken properly for a pie
Dry the chicken thoroughly, season it, and sear it in a wide pan over medium-high heat in a single uncrowded layer, leaving it undisturbed until each side releases with a deep golden crust.
How to make a veloute base sauce for pies
Melt 50g butter, stir in 50g plain flour to make a roux, cook it for two minutes, then whisk in 500ml warm chicken stock in stages and simmer until the sauce thickly coats a spoon.
How to keep pie vegetables from going watery
Cook the water out of vegetables before they go in the pie: sweat onions and leeks until soft, saute mushrooms until their liquid has evaporated, and blanch or roast roots rather than adding them raw.
How to season a pie filling properly
Season in layers as you cook, then taste the finished, cooled filling and adjust it to be slightly more assertive than you would serve as a stew, because pastry mutes seasoning.
How to bake a pie from frozen
Bake an unbaked frozen pie straight from the freezer, without thawing, at 190C (375F) for 60 to 75 minutes, covering the top with foil if it browns before the centre reaches 74C (165F).
How to rest pastry and why it matters
Rest pastry wrapped in the fridge for at least 30 minutes after mixing, and again for 15 to 20 minutes after rolling and shaping, before it goes in the oven.
How to re-roll pastry scraps without toughness
Stack the trimmings flat on top of each other, press them together without kneading, chill for 20 minutes, and roll once.
How to keep pastry cold in a warm kitchen
Chill everything that touches the pastry, including the flour, the bowl, and the rolling pin, work in short bursts with fridge breaks between stages, and roll on a cold surface such as marble or a chilled baking sheet.
How to batch-bake pies for the freezer
Assemble pies in foil or metal dishes with fully cooled filling, freeze them unbaked and unwrapped until solid, then wrap tightly and label with the date and baking instructions.
How to transport a pie without wrecking it
Cool the pie completely, keep it in its baking dish, and carry it flat on a non-slip surface such as a folded towel in the boot or footwell, then reheat it whole at the destination at 160C (325F) for 20 to 30 minutes.
Reheating a chicken pie Singapore-style: air fryer and toaster oven
Reheat a chilled chicken pie in an air fryer at 160C (320F) for 8 to 10 minutes, or in a toaster oven at 170C (340F) for 12 to 15 minutes under loose foil, then uncover for 2 minutes.
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.
Can you eat chicken pie cold?
Yes, you can eat chicken pie cold, provided it was fully cooked, cooled within 2 hours of baking, and kept refrigerated for no more than 3 days.
Can you refreeze chicken pie?
No, you should not refreeze a chicken pie once it has thawed.
How to defrost a frozen chicken pie
Defrost a frozen chicken pie in the fridge, still wrapped, for 12 to 24 hours depending on size, then eat or bake it within 24 hours.
Can you reheat chicken pie in the microwave?
Yes, you can reheat chicken pie in the microwave safely, as long as the filling reaches 74C (165F) throughout, but the pastry will turn soft rather than crisp.
Can you reheat chicken pie in an air fryer?
Yes, an air fryer is one of the best ways to reheat chicken pie, because it re-crisps the pastry while the filling warms through.
Can you leave chicken pie out overnight?
No.
Is chicken pie safe when pregnant?
Yes, chicken pie is safe in pregnancy when it is thoroughly cooked and served piping hot, with the filling at 74C (165F) throughout.
Can you make chicken pie the day before?
Yes, chicken pie is a good make ahead dish.
What can I use instead of cream in chicken pie?
Instead of cream, use whole milk thickened with a little extra roux, creme fraiche, evaporated milk, or a spoonful of soft cheese melted into the sauce.
Can you make chicken pie without stock?
Yes, you can make a very good chicken pie without stock.
What can you substitute for butter in pie pastry?
Lard, block baking margarine, and vegetable shortening are the best substitutes for butter in pie pastry, swapped weight for weight.
Can you use milk instead of cream in chicken pie?
Yes, milk works instead of cream in chicken pie, but the sauce needs more thickening because milk contains far less fat.
What can you use instead of egg wash on a pie?
Instead of egg wash, brush the pie with milk, single cream, or melted butter for a golden finish, or use plant milk mixed with a little maple syrup or oil for a vegan glaze.
Can you make chicken pie gluten free?
Yes, chicken pie converts to gluten free well.
Can you freeze raw pastry?
Yes, raw pastry freezes very well.
How far ahead can you make pastry?
Homemade pastry keeps for 2 to 3 days in the fridge and up to 3 months in the freezer.
Why did my chicken pie filling split?
A chicken pie filling splits when the dairy in the sauce curdles, usually from boiling too hard, adding cream to a very hot pan, or combining dairy with acid such as wine or lemon before it has cooked off.
Why is my chicken pie watery?
A watery chicken pie almost always means the sauce was under-thickened or the vegetables released water during baking.
Can you cook chicken pie from chilled?
Yes, an assembled chicken pie can go straight from the fridge into a preheated oven.
How many days is leftover chicken safe in a pie?
Leftover cooked chicken is safe to use in a pie for up to 3 days after it was first cooked, provided it was refrigerated within 2 hours and kept at 5C (41F) or below.
What vegetables go in chicken pie?
Leeks, onions, carrots, celery, peas and mushrooms are the classic vegetables for chicken pie.
What gravy should you serve with chicken pie?
A light chicken gravy or thin jus suits chicken pie best, and a pie with a properly saucy filling often needs no gravy at all.
What wine goes with chicken pie?
A dry white with some body is the safest match for chicken pie: unoaked or lightly oaked Chardonnay, Chenin Blanc or a white Burgundy.
What potatoes go with chicken pie?
Mashed potato is the classic partner for chicken pie, soaking up the sauce without competing with the pastry.
How much chicken pie per person?
Allow a quarter to a sixth of a standard 23cm pie per person: it serves 4 as a generous main and 6 with substantial sides.
How do you scale a chicken pie for a crowd?
For more than 8 people, make multiple standard pies or one large tray bake rather than one giant deep pie.
How do you plan a chicken pie for two?
For two people, use a 15 to 18cm dish or two individual 10 to 12cm dishes and roughly half a standard recipe: about 250g cooked chicken, 200ml sauce and 200g pastry.
Thigh or breast: which chicken cut is best for pie?
Thigh is the better cut for chicken pie.
Can you use rotisserie chicken for pie?
Yes, rotisserie chicken makes excellent pie and saves about 40 minutes of cooking.
Can you use leftover turkey instead of chicken in a pie?
Yes, leftover turkey substitutes for chicken in any pie recipe at a straight one-for-one swap by weight.
What size pie dish do I need?
A 23cm pie dish is the standard for a family chicken pie and serves 4 to 6 people.
Metal, ceramic or glass: which pie dish is best?
Metal is the best material for chicken pie because it conducts heat fast and gives the crispest bottom crust.
Should chicken pie have a bottom crust?
It is a matter of preference: a bottom crust makes a more substantial, self-contained pie, while a top-crust-only pie is quicker and never suffers a soggy base.
What is a chicken and mushroom slice?
A chicken and mushroom slice is a British bakery item: a rectangular case of puff pastry filled with diced chicken and mushrooms in a thick, creamy white sauce.
What is a bakery-style chicken bake?
A chicken bake is a sealed oblong of puff pastry filled with diced chicken in a thick, creamy sauce, made famous in Britain by Greggs.
Why did my puff pastry not rise?
Puff pastry fails to rise when the oven is too cool, the pastry went in warm, or the layers were damaged.
Why is my pastry tough?
Tough pastry is almost always overworked gluten, caused by too much kneading, too much water, or repeated rerolling.
Why did my pastry shrink?
Pastry shrinks because the gluten in the dough was stretched and never allowed to relax.
How thick should pie pastry be rolled?
Roll shortcrust to about 3mm, roughly the thickness of a pound coin, and puff pastry a little thicker at 4 to 5mm so the layers have room to rise.
Do you need to rest pastry before rolling?
Yes.
Chicken pie in Singapore: the Hainanese-style pie explained
A Singapore chicken pie is a single-serve, Hainanese-style pie: a short, flaky crust around chunky chicken, diced potato, carrot and peas in a peppery cream sauce, usually with half a hard-boiled egg.