This pie is a good pie. I am only going to give you the recipe for the filling as it is up to you what you do with it. We have it with just a puff pastry top and it is good, so good. You can also vary the vegetables you add, for some reason chicken goes so well with sweetcorn and that is what we often have.
I have seen several recipes for similar pie filling on the internet, some of them are so complicated and have odd ingredients. This is no fancy pie but a robust, tasty and proper pie. If you know how to make a white sauce you are most of the way there anyway. It is that simple.
The recipe I use as a guide is in Nigella Lawson’s How To Eat. It is in the back under baby food and on page 488. I am doing a blog post so I always have the recipe available.
Chicken Pie filling
Heat oven to 180°C
1 tablespoon butter
1/2 chicken stock cube
1 tblsp flour
300 ml milk
125grm veg ( I use frozen sweetcorn or frozen mixed veg)
200 grm cooked chicken (1 large breast is enough for us, poaching is a quick way to cook it and it shreds easily)
Melt butter and add stock cube/ granules mix together to make a kind of paste
Stir in flour and cook until a light brown in colour
Off heat stir continuously and slowly add the milk
When smooth put back on the heat and cook for around 10 minutes, stir occasionally
Add chicken and veg, mix all together.
If you are doing it my way –
Place filling in a pan dish and top with defrosted puff pastry, prick all over and brush with milk
Bake for around 35-40 mins or until pastry is brown and you can see the filling bubbling.