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Golden-brown chicken pot pie in a white baking dish; a slice on a plate shows chicken, carrots, potatoes, and peas in creamy sauce.

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

  • Ingredients for whole chicken pie including a whole chicken, vegetables, seasonings, flour, butter, milk, oil and egg
  • 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

Ingredients for whole chicken pie including a whole chicken, vegetables, seasonings, flour, butter, milk, oil and egg
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.