What gravy should you serve with chicken pie?

Does chicken pie need gravy at all?

A well-made pie carries its own sauce inside the crust, so gravy is optional rather than essential. The test is the filling: if it is loose and generous, the pie will sauce the mash and vegetables on the plate by itself.

Gravy earns its place when the pie has a firmer, more set filling, when you are serving a lot of plain sides, or when you simply want a wetter plate. Northern British chip shops serve pie with gravy as standard, and nobody argues with them.

Match the quantity to the crowd too. Allow about 100ml per person if the gravy is a garnish, and double that for anyone plating chips alongside. Gravy also reheats well, so making it a day ahead frees the hob during the final scramble before serving.

A quick chicken gravy

The fastest good gravy is a simple roux-based one built on chicken stock. It takes about ten minutes and can simmer while the pie rests.

1. Melt 30g butter in a saucepan over medium heat
2. Stir in 30g plain flour and cook for 2 minutes until biscuity
3. Whisk in 500ml hot chicken stock in stages, keeping it smooth
4. Simmer for 5 minutes until it coats a spoon
5. Season, then add a splash of the pie filling or a little sherry for depth

Matching gravy to the filling

The rule is contrast. Creamy filling wants a clear gravy, and a brothy or cider-based filling can take something richer.