Country Chicken Pie

"A Matt Preston recipe (Restaurant critic and Australian Master Chef Judge) published in our Sunday Paper. Please note our pastry sheets are approximately 22cm to 23cm square."

Original recipe yields 4 servings


  • Serving Size: 1 (336.3 g)
  • Calories 772.1
  • Total Fat - 58.8 g
  • Saturated Fat - 25 g
  • Cholesterol - 351.1 mg
  • Sodium - 404.7 mg
  • Total Carbohydrate - 13.9 g
  • Dietary Fiber - 1.4 g
  • Sugars - 1.8 g
  • Protein - 45.2 g
  • Calcium - 111 mg
  • Iron - 4.6 mg
  • Vitamin C - 4.5 mg
  • Thiamin - 0.7 mg

Step 1

Preheat oven to 200c or 180c fan forced.

Step 2

Heat the oil and butter in a large frying pan over medium-high heat until butter is foaming and then add the leek and onion and cook stirring often for 4 minutes or until softened.

Step 3

Add the garlic, mushroom bacon and chicken is golden and then add the wine and simmer for 2 minutes or until the liquid is reduced.

Step 4

Stir through the mustard and sprinkle over the flour and stir for 2 minutes to coat and then add the cream, thyme and parsley.

Step 5

Season with salt and pepper and stir constantly for 2 to 3 minutes or until the sauce thickens.

Step 6

Transfer the chicken mixture to a pie dish and cover with pastry, trimming any excess.

Step 7

Use a fork to press the pastry to seal and using a knife to make a small cross in the centre of the pastry.

Step 8

Lightly bush the pastry with egg.

Step 9

Cook for 30 to 49 minutes or until puffed and golden.

Tips & Variations

No special items needed.



Apart from the fact that I used chicken breast's, I made this exactly as written. I made smaller individual serving's of this pie and they were absolutely divine. Such a great pie, so warming and comforting on a very cold winter's night. The flavours were just fantastic, the mustard and cream complimented each other so well and made for a rich creamy masterpiece! My family loved this and we took the leftover pies to work. Can't get any better than this during winter!

review by:
(6 Jun 2015)