Traditional Chicken Pie


  • 1 Roll 400g Deeghuys puff pastry
  • 15ml sunflower oil
  • 1 medium onion, chopped
  • 1 garlic clove, crushed
  • 250g bacon, diced
  • 125g mushrooms, sliced
  • 600g cooked chicken meat
  • 250ml chicken stock
  • 125ml white wine
  • 1 bay leaf
  • 4 cloves
  • Salt and pepper to taste
  • 10ml Maizena
  • 30ml milk
  • 3 eggs, boiled (optional)
  • 1 egg, beaten


  • Thaw Deeghuys Puff Pastry for 20 minutes
  • Preheat oven to 180°C
  • Add oil and fry onion and garlic in a big frying pan, add bacon and mushrooms, stirring frequently until cooked. 
  • Add shredded chicken stock, white wine, bay leaf and cloves.  Let it simmer for 10 minutes.
  • Mix milk and maizena to make a paste, and add to chicken mixture.
  • Stir until the mixture thickens.  Add salt and pepper to taste.  Remove from the heat and let it cool.
  • Roll out the Deeghuys Puff Pastry and cut in half.  Use one half to line a 30cm oven dish.  Fill dish with chicken filling.  Cut boiled eggs and place eggs on top of the filling.
  • Cover dish with the second half of the dough and press side with a fork.  Trim the sides neatly.
  • Brush with the egg wash and prick on top with a fork to make sure that the steam can escape the pie.
  • Bake pie for 30 to 35 minutes until golden brown.
  • Serve with rice or salad


This traditional chicken pie can be made in advance and frozen for a later occasion.  To make baking convenient is a priority for us.

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