Country Chicken Pie

Prep Time
Cook Time
1h 15m
Ready In

"A Matt Preston (Australian Masterchef judge) recipe published in our Sunday paper."

Original recipe yields 4 servings


  • Serving Size: 1 (409.5 g)
  • Calories 1005.2
  • Total Fat - 83.1 g
  • Saturated Fat - 30.3 g
  • Cholesterol - 298 mg
  • Sodium - 586.1 mg
  • Total Carbohydrate - 27.8 g
  • Dietary Fiber - 2.8 g
  • Sugars - 3.3 g
  • Protein - 37.1 g
  • Calcium - 107.6 mg
  • Iron - 5.1 mg
  • Vitamin C - 13.1 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 200C (180C fan forced).

Step 2

Heat 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 until softened.

Step 3

Add the garlic, mushrooms, bacon and chicken to the leek mixture and cook for 5 to 6 minutes or until 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 the add the cream, thyme and parsley.

Step 5

Season and cook, stirring 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 then use a knife to make a small cross in the centre of the pastry.

Step 8

Lightly brush the pastry with egg.

Step 9

Cook for 30-40 minutes or until puffed and golden.

Tips & Variations

No special items needed.



This pie was easily converted to gluten free by using gluten free pie crust and gluten free all-purpose flour mix. I did not have half and half cream so I used canned coconut milk and everything worked perfectly together to make 3 single serve pies. A great tasting pie that will be made often.

review by:
(21 Feb 2017)