Chicken pie – Homemade winter warmer for a cold winter’s day

Chicken pie coming up! The appetising whiffs from the oven is an open invitation for all to stand closer to the dinner table. One bite through the golden-brown crust into the moist, flavour-packed filling and you will never want to use any other chicken pie recipe again.

The secret to getting the chicken soft and succulent is cooking it slowly for 1½ hours. Added with a combination of flavoursome ingredients and you are all set for a rich flavour-infused chicken pie recipe. It takes a bit of time to debone the cooked chicken, but this labour of love is worth the effort.

Preparing the crust is super easy as you simply whip the crust ingredients together to a slightly runny consistency and then pouring it over the dish.

Enjoy this fuss-free, creamy chicken pie recipe on a cold winter’s day when all you long for is a plate of comfort food. Serve with rice and a green salad for a balanced meal.

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Chicken pie recipe

5 from 1 vote

Recipe by Irene Muller Course: MainCuisine: GlobalDifficulty: Easy

Prep time

2

hours 

Cooking time

40

minutes

Total time

2

hours 

40

minutes

Ingredients

• 3 bay leaves

• 1 chicken

• 3 cloves

• salt and pepper

• 1 tablespoon vinegar

• 1 onion, chopped

• 2 carrots, chopped

• 4 sticks celery

• boiled water

• Add to the chicken

• 2 tins mixed curry vegetables or one large tin 

• 2 tablespoons flour

• 1 tablespoon butter

• Pie crust

• 125 ml oil

• 125 ml milk

• 200 ml flour

• 1 large egg (beat well with a fork and a little water)

Method

• Place the chicken in a heavy saucepan with all the ingredients.
• Add boiling water to the saucepan, bring to the boil and cover. Let it simmer for at least 1½ hours until the chicken is falling apart.
• Remove the chicken from the broth and remove the skin (optional) and bones.
• Using two forks, flake the cooked chicken.
• Cover the broth and bring it to a full boil. Reduce the heat and gently simmer until all the vegetables are beginning to fall apart (30 – 45 minutes).
• If you do not like chunks of vegetables, press through a fine-mesh strainer and set aside.
• Place the chicken pieces in a casserole dish.
• Combine 2 cups of the broth and a little flour with the butter in a medium saucepan and bring the mixture to a boil until the mixture has slightly thickened.
• Add the mixed curry vegetables to the chicken.
• Pour the broth mixture over the chicken pieces and mix well.
• Preheat the oven to 180°C.
• In a saucepan, add all the pie crust ingredients and whisk until a smooth mixture has formed. It must be slightly runny. 
• Pour over the chicken pieces and spread evenly.
• Bake in the oven for about 15 minutes (if making double the recipe, 30 minutes) or until the crust is cooked through and golden brown.

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There are so many delightful recipes to comfort you during the cold South African days. We have loads of options for you to try out, just have a look at our recipe page.

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