This Country Chicken Pie is the epitome of rustic comfort cooking, featuring tender chunks of chicken and fresh vegetables nestled in a rich, creamy sauce and topped with golden, flaky pastry. Unlike store-bought versions, this homemade pie is packed with real chicken pieces, not just scraps, and loaded with wholesome vegetables like carrots, peas, and onions that add both nutrition and flavor. The secret to a great chicken pie lies in creating a perfectly balanced filling that’s creamy without being too thick, and flavorful without being overpowering. This recipe uses a combination of chicken thighs and breasts for the best texture and taste, while fresh herbs like thyme and parsley brighten the entire dish. The result is a hearty, satisfying meal that feeds the soul and brings the whole family to the table. This generous pie serves 8 people, making it perfect for Sunday dinners, potluck gatherings, or whenever you want to create something special that fills the house with incredible aromas.
Prep Time: 45 minutes (plus 30 minutes chilling time)
Cook Time: 45 minutes
Total Time: 2 hours
Serves: 8 people
What You’ll Need
For the Pastry:
- 2 1/2 cups plain flour
- 1 teaspoon salt
- 200g cold butter, cubed
- 1 egg yolk
- 4-5 tablespoons cold water
- 1 egg, beaten (for egg wash)
For the Chicken Filling:
- 2 pounds mixed chicken (thighs and breasts), cut into chunks
- 3 tablespoons vegetable oil
- 1 large onion, diced
- 3 large carrots, diced
- 3 celery stalks, diced
- 8 ounces mushrooms, sliced
- 4 garlic cloves, minced
- 1/4 cup plain flour
- 3 cups chicken stock
- 1/2 cup heavy cream
- 1 cup frozen peas
- 2 tablespoons fresh thyme leaves
- 1/4 cup fresh parsley, chopped
- 2 bay leaves
- Salt and pepper to taste
Making the Perfect Pastry
Start with the pastry since it needs chilling time. In a large bowl, mix the flour and salt. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture resembles coarse breadcrumbs with some larger butter pieces still visible. Make a well in the center and add the egg yolk and 4 tablespoons of cold water. Using a knife, cut through the mixture until it starts to come together, adding the extra water if needed. Gather into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
Preparing the Chicken
Cut the chicken into bite-sized chunks, about 1.5 inches. Pat them dry with paper towels and season generously with salt and pepper. Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, brown the chicken pieces on all sides, about 6-8 minutes total. Transfer the browned chicken to a plate and set aside.
Building the Vegetable Base
In the same pot, add the remaining tablespoon of oil. Add the diced onion, carrots, and celery, cooking for 5-6 minutes until they start to soften. Add the sliced mushrooms and cook for another 3-4 minutes until they release their moisture. Add the minced garlic and cook for 1 minute until fragrant.
Creating the Creamy Sauce
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Gradually add the chicken stock, stirring constantly to prevent lumps. Add the bay leaves and fresh thyme, then return the browned chicken to the pot along with any accumulated juices. Bring to a simmer and cook for 15-20 minutes until the chicken is cooked through and the sauce has thickened.
Finishing the Filling
Stir in the heavy cream, frozen peas, and fresh parsley. Cook for another 2-3 minutes until the peas are heated through. Remove the bay leaves and taste for seasoning, adding salt and pepper as needed. The filling should be thick enough to hold together but still creamy. Let it cool completely before assembling the pie.
Preparing for Assembly
Heat your oven to 400°F. Grease a 9×13 inch baking dish or large pie dish. If your filling has cooled and seems too thick, stir in a splash more stock to loosen it slightly.
Rolling the Pastry
On a floured surface, roll out the chilled pastry to about 1/4 inch thick and large enough to cover your baking dish with some overhang. If the pastry tears, simply patch it together – country pies are meant to look rustic and homemade.
Assembling Your Pie
Spoon the cooled chicken filling into your prepared baking dish, spreading it evenly. Carefully lift the pastry over the filling, allowing it to drape naturally. Trim the excess pastry, leaving about 1 inch overhang. Fold the edges under and crimp with a fork or your fingers to seal. Cut several slits in the top to allow steam to escape.
The Golden Finish
Brush the entire surface of the pastry with beaten egg for a beautiful golden color. This egg wash also helps seal any small cracks and gives the pie that professional bakery appearance.
Baking to Perfection
Bake for 35-45 minutes until the pastry is golden brown and the filling is bubbling through the steam vents. If the pastry browns too quickly, cover loosely with foil for the last 15 minutes of baking.
Resting and Serving
Let the pie rest for 10 minutes before serving to allow the filling to set slightly. This makes it much easier to cut clean slices. Serve hot with a simple green salad or steamed vegetables for a complete, satisfying meal.
Make-Ahead Magic
This pie can be assembled completely and refrigerated for up to 24 hours before baking, making it perfect for entertaining. You can also freeze the unbaked pie for up to 3 months – just add an extra 15-20 minutes to the baking time if cooking from frozen.
Customization Options
Feel free to customize the vegetables based on what you have available. Corn, green beans, or diced potatoes all work beautifully. Some families like to add a handful of fresh or dried herbs like sage or rosemary for extra flavor.
Storage Tips
Leftover pie keeps in the refrigerator for up to 4 days and reheats well in a 350°F oven for 15-20 minutes. Cover with foil to prevent the top from over-browning during reheating.
