Search

Chicken plate pie

(7 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Creamy chicken plate pie
Creamy chicken plate pie
  • Serves: 4-6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe Our chicken plate pie couldn't be easier to rustle up, thanks to a few handy cheats. The sauce is deliciously rich and creamy thanks to a good helping of creme fraiche, and the tarragon stirred through adds a real hit of herby fragrance. Because this pie is relatively shallow you can afford to serve it up in generous slices, which the family are sure to love. Our favourite side is of course the match-made-in-heaven that is creamy mashed potatoes! Try adding finely chopped spring onions and lots of black pepper to yours, to offset the richness of this dish and you'll be in for a treat. If there are only a couple of you eating then you'll be pleased to know this chicken plate pie reheats beautifully the next day too - just remember to make sure the meat is hot through before tucking in.

Ingredients

  • 1 tbsp olive oil
  • 400g fresh chicken breast chunks, in 1cm (½in) pieces
  • Salt and ground black pepper
  • 150ml crème fraîche
  • 1 tbsp thickening granules
  • 1 bunch spring onions, trimmed and chopped
  • 125g frozen peas
  • 2 tsp tarragon leaves, optional
  • 2 x 230g shortcrust pastry sheets
  • 20cm enamel pie plate

Use leftover roast chicken, if you prefer.

Method

  1. Heat the oil in a frying pan and fry the chicken chunks for about 5 mins, turning them occasionally, until browned. Season well and leave to cool for 10 mins.
  2. Set the oven to 200°C. Put a baking sheet in the oven to heat up.
  3. Mix the crème fraîche, thickening granules, spring onion, peas and tarragon in a large bowl. Now stir in the cooled chicken.
  4. Use one of the pastry sheets to line the pie plate. Spoon in the chicken mixture; pile it high in the middle, leaving a wide border around the edge. Brush the pastry edge with water.
  5. Put the other pastry sheet on top and seal them together well. Trim off excess pastry and crimp the edges. Make leaf shapes from the trimmings and stick them on the top with a little water. Bake for 35-40 mins, until the pastry is a pale golden colour. This pie is great eaten warm or cold.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 824(kcal)
  • Fat 52.0g
  • Saturates 21.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 5
(7 ratings)

Your comments

jans123

This one looks great...and such a very simple recipe....my family love chicken, its there favourite meat..would love to make this...would serve with a good old dollop of homemade mash I think xx

comments powered by Disqus

FREE Newsletter