Chicken pie

Chicken pie on a pie pan

If you want to prepare something special but have few ideas, we suggest this delicious chicken pie. It’s a very pleasant pie and simple to prepare! If you going to receive visits this recipe is an excellent option. Bon appetit!!!

Category: Chicken, Meat, Pies, Recipes
Servings:: 4
Prep Time: 15 m
Cook Time: 1:10 h
Total Time: 1:25 h
Ingredients: bacon, béchamel sauce, butter, cheese, chicken, coriander, corn starch, eggs, garlic, milk, nutmeg, olive oil, onion, pepper, shortcrust pastry, worcestershire sauce
(1 votes, 5.00 out of 5)


  • 3 chicken breasts (about 800 grams (1 3/4 pounds))
  • 50 ml (1/4 cup) olive oil
  • 50 grams (1 3/4 ounces) raw bacon
  • 3 cloves of garlic
  • 1 medium onion
  • Nutmeg (to taste)
  • Coriander (to taste)
  • 1 egg yolk
  • 200 ml (1/2 pint (236 ml)) whipping cream
  • 1 tablespoon Worcestershire sauce
  • 200 grams (7 ounces) shortcrust pastry
  • 125 grams (4 1/2 ounces) grated cheese
  • Salt (to taste)
  • For the béchamel sauce:

  • 200 ml (about 1 cup) milk
  • 2 tablespoons corn starch flour
  • 1/2 tablespoon butter
  • Pepper (to taste)
  • Nutmeg (to taste)
  • Salt (to taste)


  1. For the béchamel sauce:
    Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes.
  2. Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool. Béchamel sauce recipe.
  3. Place the chicken breasts cut into pieces, the coriander, the Worcestershire sauce, the peeled garlic, bacon cut into pieces, nutmeg, pepper and the salt in a food processor Chicken breasts cut into pieces, coriander, Worcestershire sauce, peeled garlic, bacon cut into pieces, nutmeg, pepper and salt in a food processor and pulse until well chopped. Chicken breasts cut into pieces, coriander, Worcestershire sauce, peeled garlic, bacon cut into pieces, nutmeg, pepper and salt chopped in a food processor
  4. Place the olive oil and the chopped onion in a frying pan and saute until the onion start to turn slightly golden brown, stirring occasionally. Add the chicken mixture, stir and cook over medium-low heat about 15 minutes, stirring occasionally. Turn off the heat and drain the chicken with a colander; set aside.
  5. Preheat the oven to 180ºC (350ºF).
  6. Combine together the béchamel sauce, the cream and the egg yolk.
  7. Grease a pie pan (24 centimeters (9 1/2 inches)) with butter, line with the shortcrust pastry and prick the bottom with a fork. Pie pan lined with shortcrust pastry
  8. Place the chicken over the pastry Pie filled with chicken and drizzle with the béchamel mixture. Sprinkle with grated cheese Pie filled with chicken, béchamel mixture and grated cheese and bake until golden brown, about 40 to 45 minutes.
  9. Turn off the heat and serve.
Chicken pie
Nutrition facts
Serves 4
Per Serving:
Calories 1137
Total Fat 76 g(98%)
Saturated Fat 26 g(129%)
Cholesterol 341 mg(114%)
Sodium 790 mg(34%)
Total Carbohydrate 35.5 g(13%)
Protein 76.5 g

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