Good Housekeeping //Hearst Owned

Roast Chicken Pie

Name: Roast Chicken Pie
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 2 red onions, roughly chopped; 2 leeks, roughly chopped; 200 g (7oz) Chantenay carrots, trimmed; 250 g (9oz) baby new potatoes, halved if large; 500 g (1lb 2oz) skinless chicken breasts (keep whole; 1 tbsp. olive oil; 25 g (1oz) butter; 25 g (1oz) plain flour, plus extra to dust; 500 mL (17fl oz) fresh chicken gravy (bought); 2 tbsp. freshly chopped tarragon; 500 g pack puff pastry; 1 medium egg, beaten

On the table in under an hour, this classic chicken pie is perfect for winter

By The Good Housekeeping Cookery TeamUpdated: 01 February 2023

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When the weather's cold, nothing beats a homemade pie served with lashings of gravy. In this recipe, we've cooked our chicken breasts from scratch, but it's a great way to use up Sunday lunch leftovers, too. A base of leeks, onion, carrots and fresh tarragon adds layers of complex flavour, but feel free to add whatever seasonal vegetables you have to hand.

We love serving this with simple buttered greens and creamy mashed potatoes. Crowd-pleasing comfort food at its best.

Ready to hunker down? Find all of our favourite recipes for winter – including soups, stews and speedy traybakes – here.

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Yields:

Prep Time:

25 mins

Cook Time:

1 hr 20 mins

Total Time:

1 hr 45 mins

Cal/Serv:

566

Ingredients

2
red onions, roughly chopped
2
leeks, roughly chopped
200 g
(7oz) Chantenay carrots, trimmed
250 g
(9oz) baby new potatoes, halved if large
500 g
(1lb 2oz) skinless chicken breasts (keep whole
1 Tbsp.
olive oil
25 g
(1oz) butter
25 g
(1oz) plain flour, plus extra to dust
500 ml
(17fl oz) fresh chicken gravy (bought)
2 Tbsp.
freshly chopped tarragon
500 g
pack puff pastry
1
medium egg, beaten

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Put veg and chicken into a large sturdy roasting tin, toss through oil and plenty of seasoning. Roast for 25min or until chicken is cooked through.
2. Step 2
  Lift chicken on to a board and put veg into a large bowl (set roasting tin aside). Carefully cut chicken into bite-sized pieces and add to the veg.
3. Step 3
  Put roasting tin over medium hob heat and melt the butter. Whisk in flour and cook for 1min. Remove from heat and gradually whisk in the gravy (scraping any sticky bits from base of tin). Return tin to heat and cook until thickened, whisking constantly. Add gravy and tarragon to chicken mixture and fold through. Check the seasoning and transfer to a rough 2.5 litre (4⅓ pint) ovenproof serving dish
4. Step 4
  Lightly flour a work surface and roll out pastry until large enough to cover your serving dish. Brush edges of the dish with egg, lay pastry on top and crimp edges to seal. Trim to neaten (if you like). Cut a cross in centre of pastry to allow steam to escape. If you like, cut out shapes from pastry trimmings, stick to top of pie and brush with egg. Cook for 45min or until pastry is a deep golden.