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roast chicken pie cooked


  1. Place the flour and butter into a saucepan and cook over a medium heat stirring for 1-2 minutes
  2. With the pan on a medium heat, gradually whisk in the hot stock until fully incorporated then stir through the mustard
  3. Gently fry the onions & thyme in a heavy based frying pan for 5 minutes then add the mushrooms & cook over a high heat until all the moisture evaporates & the mushrooms are nut brown then add to the thickened stock
  4. Bring to the simmer, season with salt & cracked black pepper and then add the cooked chicken & ham
  5. Remove from the heat and chill adding the parsley when cool
  6. Pre heat the oven to 180°C fan assisted (gas mark 4) 200°C without a fan
  7. On a floured surface, split the pastry in 2 pieces, one slightly larger than the other then roll both pieces 3-4mm thick
  8. Line a 20 cm pie tin with the larger piece of pastry gently pushing into the corners
  9. Brush the rim of the pastry with egg wash then fill the tin with the pie filling
  10. Lay the remaining pastry over the top then using a sharp knife cut away any excess pastry from the pie
  11. Seal the edges by pressing a fork firmly around the entire edge of the pie
  12. Make 3 slits in the middle of the pie to allow steam to escape whilst baking
  13. Brush the pastry top with egg wash and then bake for 35 - 40 minutes until the pastry is golden brown.


Serve with tender fine green beans tossed in a little butter & sea salt.