by Elaine Wilson

A traditional chicken pie is classic comfort food and this fuss-free recipe is one you'll want to make again and again. It's worth making your own pastry if you can because the ready made stuff just doesn't match up to the buttery loveliness of homemade.

Main course


Chicken pie filling can be frozen for up to three months. Add pastry to the defrosted filling and bake until the pastry is cooked through and the filling is piping hot.


The secret to crisp pastry on top of a chicken pie is to cool the filling completely before adding the lid. Steam from a hot filling can melt the fat in the pastry too soon and create a soggy top and bottom.