Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Chicken Pie

Cooking time: 
30-45 minutes
Makes 1 x 23cm pie
Preparation time: 
15-30 minutes
  • 225g plain white flour
  • 100g Stork tub
  • 1 egg yolk
  • 6-8 tbsps cold water
  • 25g Stork tub
  • 500g chicken breast, diced
  • Salt and pepper
  • 350ml chicken stock
  • 2 tbsps plain white flour
  • 1 Egg
  • 2 tbsps Just Milk
  • Scales
  • Food processor
  • Sharp knife
  • Cling film
  • Frying pan
  • Spatula
  • Measuring spoons
  • Measuring jug
  • Rolling pin
  • 23cm pie dish
  • Pastry brush
  1. Preheat oven to 180c/Gas Mark 5.
  2. To make the pastry add the plain flour to the bowl of a food processor.
  3. Dice the cold Stork and add to the flour. Pulse the food processor until the Stork is fully rubbed in to the flour and the mixture resembles fine breadcrumbs.
  4. With the food processor running, add the egg yolk through the chute followed by the water 1 tablespoon at a time until the pastry comes together.
  5. Remove the pastry from the food processor, wrap in clingfilm and refrigerate for 15 minutes to chill.
  6. Prepare the filling. Heat the Stork in a large frying pan, add the diced chicken and fry until golden.
  7. Season well with salt and pepper.
  8. Add the plain flour to the chicken and stir well to coat. Cook for two minutes and then add the stock.
  9. Reduce the heat and simmer for 10-15 minutes until the gravy has thickened.
  10. Remove from the heat.
  11. Lightly grease a 23cm pie dish.
  12. Split the pastry into 2/3rds and 1/3rd. Using the larger piece roll out onto a lightly floured worksurface and line the pie dish. Leave any overhang in place until later
  13. Place the chicken and gravy into the pie.
  14. Roll out the smaller piece of pastry for the top of the pie.
  15. Dampen the edge of the base pastry with water and lift the pie top into place. Seal the edges by pressing together.
  16. With a sharp knife trim the excess pastry from the pie.
  17. Re-roll the pastry trimmings and cut out leaves to decorate the top of the pie. Use water to secure in place.
  18. Brush the top of the pie with glaze and bake in the oven for 35-40 minutes until golden brown.
  19. To make lifting rolled out pastry easier, flip it over your rolling pin and lift the pin instead.
  20. If your pastry cracks or tears patch up using smaller pieces of pastry. If they’re on the base of the pie no one will ever know!
  21. Use a small blob of pastry to press the pastry into the case which will help prevent it tearing.

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