Chicken Pie Recipe

Chicken Pie Recipe using leftover cooked chicken

Chicken pie is a wonderful way of using up leftover chicken. Succulent chunks of chicken and whatever vegetables you fancy using are covered in a delicious gravy and encased in golden pastry.

You can use either shortcrust pastry or flaky pastry for this recipe. These days I use ready-made pastry to save time.


  • Either leftover cooked chicken or about 500g of chicken, cooked
  • An onion, peeled and finely chopped
  • A carrot peeled and diced into small chunks
  • A stick of celery (optional) washed and diced into small chunks
  • A sprinkling of dried mixed herbs or herbs du Provence
  • A chicken stock pot and some boiling water
  • A little olive oil and/or butter
  • Gravy Granules
  • A roll of ready rolled pastry – either short crust or flaky pastry


If you’re using leftover chicken pick the chicken off the carcass and put in a bowl. 

In a pan gently heat the oil and or butter if using and add the onion and carrots and celery if using. Gently sweat until the vegetables are glossy and soft.

Add the cooked chicken and stir continually until it is nice and hot

Add the herbs, the chicken stock pot and water and stir well
When boiling sprinkle in the gravy granules and stir well

Season to taste

Put the pastry into a pie dish

Cover with the chicken and vegetable mix

Cover with another layer of pastry

Put in oven at about 200oC  and cook until the pastry is golden and brown.

Serve with roast potatoes and vegetables or cauliflower cheese








Sarah Cooper
Sarah Cooper

I love cooking! I’m hoping that by sharing some of my cooking wisdom, recipes and tips with you you’ll come to love cooking as much as I do! When I’m not cooking and writing, I love spending time with my family and my cat and reading crime novels

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1 Comment

  1. Stuart

    How much ready made pastry do you need for this dish?


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