Whole Chicken Pie Recipe With an Easy Golden Crust

This comforting whole chicken pie is a clever no-waste family meal, especially when some diners prefer only the white meat. Shredding the cooked chicken makes every tender piece part of a generous, creamy filling.

Chicken pie is a warming favourite in winter and is just as delicious in summer served with fresh salads. The simple pour-over crust bakes until golden and makes this an easy casserole-style pie.

Before cooking, remove the giblets from the chicken cavity. Giblets usually include the heart, liver and gizzard, while the neck may also be packed in the bag inside the chicken.

Ingredients

To Cook the Chicken

• 3 bay leaves
• 1 whole chicken
• 3 whole cloves
• Salt
• Pepper
• 1 tablespoon vinegar
• 1 onion, chopped
• 2 carrots, chopped
• 4 small sticks celery
• Boiling water, enough to almost cover the chicken in the saucepan

To Add to the Chicken Pie

• 2 tins mixed curry vegetables, or 1 large tin
• 2 tablespoons flour
• 1 large tablespoon butter

Pie Crust

Double the crust recipe for a large casserole dish.

• 125 ml oil
• 125 ml milk
• 200 ml self-raising flour, or 200 ml plain flour with 2 teaspoons baking powder
• 1 large egg, beaten well with a fork and a little water

Short Instructions

1. Place the chicken, bay leaves, cloves, salt, pepper, vinegar, onion, carrots and celery in a heavy saucepan. Add boiling water to almost cover, bring to the boil, cover and simmer for at least 1½ hours until the chicken is falling apart.
2. Remove the chicken from the broth, discard the skin if preferred and remove the bones. Flake the meat with two forks.
3. Boil the covered broth, then simmer for 30–45 minutes until the vegetables begin to fall apart. Press through a fine-mesh strainer if you prefer a smooth broth.
4. Place the chicken in a casserole dish. Thicken 2 cups of broth with the flour and butter, add the mixed curry vegetables, pour over the chicken and mix well.
5. Preheat the oven to 180°C (356°F). Whisk the crust ingredients until smooth and slightly runny, pour over the filling and bake for about 15 minutes, or 30 minutes for a doubled crust, until golden and cooked through.

Whole Chicken Pie Recipe

Irene Muller

A comforting whole chicken pie made with tender shredded chicken, homemade broth, mixed curry vegetables and an easy golden pour-over crust.

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Ingredients

  

• 1 whole chicken
• 3 bay leaves
• 3 whole cloves
• Salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon vinegar
• 1 onion chopped
• 2 carrots chopped
• 4 small celery sticks chopped
• Boiling water enough to almost cover the chicken in the saucepan

For the Chicken Pie Filling

• Cooked shredded chicken
• 2 tins mixed curry vegetables or 1 large tin
• 2 tablespoons flour
• 1 large tablespoon butter
• 2 cups reserved chicken broth

For the Pie Crust

• 125 ml neutral cooking oil
• 125 ml milk
• 200 ml self-raising flour
• Alternatively use 200 ml plain flour with 2 teaspoons baking powder
• 1 large egg beaten well with a fork and a little water

Instructions

 

Cook the Whole Chicken

• 
• Place the whole chicken in a heavy saucepan.
• Add the bay leaves, cloves, salt, pepper, vinegar, chopped onion, carrots and celery.
• Pour in enough boiling water to almost cover the chicken.
• Bring the water to the boil, cover the saucepan and reduce the heat.
• Simmer gently for at least 1½ hours, or until the chicken is completely cooked and the meat pulls away from the bones easily. The thickest part of the chicken should reach an internal temperature of 75°C or 165°F.

Shred the Chicken

• Carefully lift the cooked chicken from the broth.
• Allow it to cool until it is safe to handle.
• Remove the skin if preferred and discard all the bones.
• Use two forks to flake the chicken into bite-sized pieces.

Finish the Chicken Broth

• Return the covered broth to a full boil.
• Reduce the heat and simmer gently for another 30–45 minutes, or until the vegetables begin to fall apart.
• For a smooth sauce without pieces of vegetables, press the broth and vegetables through a fine-mesh strainer.
• Measure and reserve 2 cups of broth for the chicken pie filling.

Prepare the Chicken Pie Filling

• Place the shredded chicken in a casserole dish.
• Mash the flour and butter together until they form a smooth paste.
• Place 2 cups of the reserved chicken broth in a medium saucepan.
• Whisk the flour and butter paste into the broth.
• Bring the mixture to the boil, stirring continuously, until the sauce has slightly thickened.
• Add the mixed curry vegetables to the shredded chicken.
• Pour the thickened broth over the chicken and vegetables.
• Mix well and spread the filling evenly in the casserole dish.
• Preheat the oven to 180°C or 356°F.

Prepare the Pour-Over Pie Crust

• Place the oil, milk, flour and beaten egg in a mixing bowl or clean saucepan.
• Whisk everything together until the batter is completely smooth. The mixture should be slightly runny so that it can be poured over the filling.
• Pour the crust mixture evenly over the chicken filling.
• Gently spread the mixture to the edges of the casserole dish.
• Bake for approximately 15 minutes when using a single crust mixture.
• When using a double crust mixture for a large casserole dish, bake for approximately 30 minutes.
• The chicken pie is ready when the crust is cooked through and evenly golden brown.

Notes

Image supplied by Irene Muller, illustrated via AI

Double the pie-crust quantities when making the pie in a large casserole dish. Serve hot as a hearty main course with mashed potatoes, steamed vegetables, warm bread or a fresh green salad.