Chicken Savoury Pie

16 Reviews
100% would make this recipe again

A classic!

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Preparation : 30 min Cooking : 30 min Cooking Dish : Eight, about 375 ml volume each
650 calories/serving


4 carrots, peeled and diced 400 g
1 cup frozen peas 120 g
2 onions, finely chopped 400 g
2 cloves garlic, minced
2/3 cup butter, unsalted 140 g
1 cup white flour (all purpose) 140 g
1 L Homemade Chicken Broth 4 cups
4 cups Homemade Boiled Chicken
2 stalks celery, diced 140 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
400 g puff pastry dough 1 box

Before you start

Choose individual baking dishes which contain about 375 ml or 1 ½ cups when ¾ full.

Defrost the puff pastry dough at room temperature for 2 hours or overnight in the refrigerator. The dough should be flexible but still feel cold to the touch.

Make sure you have the precooked chicken available.


  1. Preheat the oven to 190°C/375°F.
  2. Prepare the carrots: peel, dice and blanch them about 5 min in a pot of salted boiling water. Drain and set aside.
  3. Cook the small peas, still frozen, by blanching them 5 min in a small pot of salted boiling water (if carrot dices are similar in size as the peas, they may be cooked together).
  4. Finely chop the onion and mince the garlic. Melt the butter in a pan over medium heat, add the onion and garlic then sauté about 3-4 min until translucent. Add the flour and cook 2 min with stirring. Slowly add the broth with stirring and bring to a boil. Add the chicken pieces, carrots, small peas and diced celery. Add salt and pepper. Cook a few minutes, then trasfer the mixture into the individual baking dishes and set them aside.
  5. On a lightly floured board, roll out the puff pastry into a 35 x 35 cm square (approx.), using a rolling pin. Cut 4 disks with the same diameter as the dishes and place them on top of each of the 4 dishes. Repeat, if necessary, with other blocks of puff pastry.
  6. Bake in the middle of the oven for about 30 min. For a nice golden-brown crust, turn on the top broiler for the last 2 min (but do not let it burn!). Serve.


The prepared dishes can be frozen right after having been covered with the puff pastry and then individually wrapped. They can be baked (taken directly from the freezer) for about 45 min at 190°C/375°F.

Nutrition Facts Table

per 1 serving (210 g)


% Daily Value




36 g

56 %

Saturated 10.9 g
+ Trans 0.5 g

57 %


70 mg


430 mg

18 %


57 g

19 %


6 g

24 %


8 g

Net Carbs

51 g


26 g

Vitamin A

159 %

Vitamin C

20 %


8 %


28 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Iron, Manganese, Niacin, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin K
Good source of  :
Fibre, Magnesium, Phosphorus, Vitamin E, Zinc
Source of  :
Calcium, Copper, Omega-3, Omega-6, Pantothenic Acid, Vitamin B12, Vitamin C, Vitamin D


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 3
Meat and Alternatives 2
Fats 2

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16 Reviews (15 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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may 16, 2011 | I would make this recipe again

Well, it was a full afternoons work without boiling the chicken in advance but it was totally worth it. Delicious, I will make it again! It would be great for a dinner party because it can be made in advance and frozen with the uncooked pastry on top.

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