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Chicken Pie

Chicken Pie

By Lisa Faulkner
Published on 11 August 2025
This golden celebration-worthy Chicken Pie is a real treat. “I’ve added fennel seeds for a subtle anise-like flavour,” says presenter and OcadoLife regular Lisa Faulkner. “The recipe makes six mini pies, but it can be made as one big pie if you prefer. My pie dish is 23 cm, but use whatever you have at home.”
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Time and servings

50 minsTotal time
6Servings
20 minsPrep time
30 minsCooking time

Ingredients

  • 3 skinless chicken breasts, cut into strips
  • 1 tbsp plain flour
  • 1 tsp unsalted butter
  • 1 tbsp olive oil
  • 2 echalion shallots, finely chopped
  • 100g smoked bacon lardons
  • 1 tsp fennel seeds, crushed
  • 2 garlic cloves, crushed or grated
  • 200g button mushrooms
  • 300ml chicken stock, hot
  • 150ml double cream
  • ½ (30g) pack flat-leaf parsley, finely chopped
  • 1 (320g) sheet ready-rolled puff pastry
  • 1 egg yolk
  • 400g fine green beans

Method

  • Step 1

    Put the chicken strips in a large freezer bag with the flour, a generous grind of black pepper and a good pinch of salt; shake well to coat.

  • Step 2

    Melt the butter and oil in a large frying pan, add the chicken and cook for 2 mins or so on each side, until lightly browned. Scoop out of the pan and set aside.

  • Step 3

    Return the pan to the heat and add the shallots, lardons, crushed fennel seeds, garlic and mushrooms; cook for 5-10 mins, until golden.

  • Step 4

    Add the stock and cream and bubble away for 3-4 mins or until thickened enough to coat the back of a spoon. Return the chicken to the pan, stir through the parsley and take off the heat.

  • Step 5

    Divide the chicken mixture between 6 individual pie dishes (approx. 10 cm) and set aside to cool completely.

  • Step 6

    Preheat the oven to 190°C/170°C fan/gas 5. Unroll the puff pastry and cut out 6 rounds for pie lids, to fit your pie dishes. Mix the egg yolk with a splash of water in a small bowl. Brush the rim of the pie dishes with the egg wash and place the pastry lids on top; seal the edge with a fork. Cut a cross in the top of each pie to let out the steam during cooking. Brush with the remaining egg wash and chill for at least 10 mins or until firm. Bake for 18-20 mins, until the pastry is puffed and golden.

  • Step 7

    Meanwhile, boil or steam the green beans for 3-4 mins until tender but with a little bite. Drain well. Serve the pies in their dish on a plate with the green beans on the side.