Perfect chicken pie

When it’s cold outside, warm yourself up with this simple, hearty recipe 

Yup, winter’s coming. When you start getting chilled to the bone it’s time to forget the salads and warm up your soul with a hearty pie. This little recipe is a much-loved favourite at Rock Hopper Towers. It’s speedy, simple and bloomin’ delicious.


  • 350g cooked chicken, chopped
  • 75g smoked bacon, finely chopped
  • 25g butter
  • 1 medium onion, finely chopped
  • 75g mushrooms, sliced
  • 25g flour
  • 350ml chicken stock
  • 2 tablespoons of brand
  • 75ml cream
  • I tablespoon finely chopped parsley
  • salt and black pepper
  • 1 pack fresh ready-rolled puff pastry
  • Beaten egg to glaze


Melt the butter in a large saucepan and gently sauté the onion for five minutes, then add the mushrooms to soften for another five minutes. Using a draining spoon, remove to a plate. Next add the bacon and fry until pale gold at the edges then return the mushrooms, onion and any juices and sprinkle in the flour. Using a wooden spoon, sprinkle in the flour and stir so it soaks up all the juices.

Add the chicken stock a little at a time, stirring as you go until all the stock has been incorporated. When you have a thick sauce, add the parsley cream and brandy. Season, remove from the heat and allow to completely cool.

When you’re ready to cook, mix the chicken into the cold sauce, put in an oven-proof dish and top with the ready rolled pastry. Brush the edges with the beaten egg yolk and make a cross in the middle to allow the steam to escape. Pre-heat oven to 200 degrees/180 degree fan and cook for around 35 minutes or until the pastry is golden brown. Serve with potatoes and green vegetables (or a salad if you must).