Chicken Pie

Chicken Pie

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Chicken Pie

From the crust to the filling, this chicken pie recipe is the only one you’ll ever need. Try it out!

  • Recipe serves:5
  • Prep Time20 Minutes
  • Cook Time35 Minutes


  • 3 boneless chicken breasts 400-500g
  • Olive oil 15g 15ml
  • 2 sprigs fresh thyme 5ml
  • 2 cloves garlic, crushed 10ml
  • Crushed red chilli 5ml
  • Coarse ground black pepper 1,5g 5ml
  • Water 300g 300ml
  • 3 carrots 210g
  • 6 stalks celery 250ml chopped
  • 1 onion 160g
  • Pumpkin 150g
  • KNORR chicken stock 16g
  • Cream 20g 15ml
  • 1 roll Ready roll pastry
  • 1 egg
  • Corn starch 45ml

Preparation Method

  • Preheat your oven to 200°C.
  • Chop and marinate chicken in olive oil, garlic, thyme, black pepper and crushed red chilli for 15 minutes.
  • Meanwhile, bring water to the boil and add KNORR chicken stock, carrots, celery and onions and cook for 2 minutes. Strain out vegetables, reserve vegetable liquid.
  • Re-heat reserved vegetable liquid and simmer. Thicken by mixing a little corn flour with some water to form a smooth paste then stir into the stock.
  • Stir in cream, chicken and the strained vegetables. Simmer over medium heat until slightly thickened, about 2 minutes.
  • Brush edges of pie plate with egg. Turn mixture into pie plate, then top with crust; pressing edges to seal. Decorate as desired. Brush top with egg, then slit.
  • Bake 20 minutes or until crust is golden brown.