NZ Woman's Weekly

Chicken pie recipe

  • Meal Type

  • Servings

  • Courses


This chicken pie is a favourite in my family and I’m sure
you’ll love it too. Go the extra mile and make your own tomato relish – it’s worth it.

Makes 1 family-size pie

  • 1 size 12 free-range chicken
  • 3 tbsp olive oil
  • Pinch of salt and black pepper
  • 1 leek
  • 4 cloves garlic, crushed
  • 50g butter
  • 50g flour
  • 300ml milk
  • 1 cup frozen peas
  • 1 tbsp Dijon mustard
  • 2 sheets puff pastry
  • 1 egg
  • 1 tbsp milk
  • Tomato relish (see below), to serve
  1. Preheat oven to 180oC. Pat chicken dry with paper towels, then rub with 2 tbsp olive oil and season. Place chicken in a roasting dish and roast for 1 hour or until juices run clear. Allow to cool slightly before removing skin and picking off all the meat. Keep the chicken carcass to make stock.
  2. Thinly slice the leek, rinse and saute in a large saucepan until soft. Set aside. Saute garlic in butter until soft. Stir in flour and cook over medium heat for 1 minute. Gradually pour in milk, stirring well. Cook for a further 1-2 minutes to thicken sauce. Add leek, chicken meat, peas and mustard, stirring well.
  3. Spray a large pie dish with cooking spray and lay a sheet of pastry on the bottom. Spoon in chicken mix. Whisk together egg and 1 tbsp milk to make egg wash. Lay the second sheet of pastry over the top and press the two sheets together around the edges. Prick the top with a fork and brush with egg wash. Bake for 25-30 minutes.
  4. Serve with homemade tomato relish and rocket leaves.

Tomato relish

Makes about 1 cup

  • 1 small onion, finely diced
  • 2 cloves garlic, crushed
  • 1 tin whole peeled tomatoes
  • 1 sprig rosemary, leaves picked
  • 1 tbsp honey
  • Pinch of salt and pepper
  1. Combine all ingredients in a saucepan and place over a medium heat. Simmer for 15 minutes or until the sauce has reduced by about one third.

Take a look at this mushroom, chicken and leek pie recipe here.

Issue 1541

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