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John Torode's My My Chicken Pie

Servings: 8
Author: John Torode


  • 1 large chicken about 1.5.kg
  • 2 bay leaves
  • 1 large onion
  • 1 garlic clove
  • 1 chicken stock cube
  • 1 litre milk
  • 2 leeks
  • 300 g button mushrooms
  • 50 g butter
  • 50 ml water
  • 50 g plain flour
  • 200 ml double cream
  • handful parsley
  • 500 g puff pastry
  • salt and pepper


  • Make the filling. Place the chicken in a large pan.
  • Chop the onions and garlic and add them with the bay leaves.
  • Season with salt and pepper.
  • Add 500ml milk, the stock cube and add water until the chicken is covered.
  • Bring to the boil and simmer for 30 minutes.
  • Remove chicken and leave to cool.
  • Strain the cooking liquid and keep 500ml.
  • In a saute pan add the butter and water.
  • Chop the mushrooms and leeks and cook in the pan until soft
  • Add the flour and stir until a paste is formed then slowly add the milk and reserved chicken liquid stirring until a sauce is formed.
  • Bring to the boil and stir until thick.
  • Take the skin off the chicken and chop into bits.
  • Add the chicken to the sauce.
  • Chop the parsley and add it.
  • Pour the filling into a large ovenproof dish.
  • Preheat the oven to 200C Gas 6
  • Flour and board and roll out the pastry.
  • Cover the dish and make some holes to let the air out.
  • Brush with milk.
  • Cook for 30-35 minutes until golden and bubbling