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Chicken Game Pie

Chicken Game Pie is a celebration of traditional British comfort food,bringing together the best of hearty ingredients in one glorious dish.
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded or diced
  • 1 cup mixed game meat pheasant, partridge, or turkey, cooked and chopped
  • 1 tbsp olive oil or butter
  • 1 small onion diced
  • 2 carrots diced
  • 1 cup mushrooms sliced
  • 2 garlic cloves minced
  • 1 cup chicken stock
  • ½ cup heavy cream or crème fraiche
  • 2 tbsp flour
  • 1 tsp thyme
  • 1 tsp rosemary
  • Salt and pepper to taste
  • 1 sheet puff pastry or shortcrust pastry
  • 1 egg beaten (for egg wash)

Equipment

  • Large skillet or saucepan
  • Mixing bowl
  • Wooden spoon
  • Rolling Pin
  • Pie dish (9-inch)
  • Pastry brush

Method
 

  1. Prepare the Filling: Heat oil or butter in a skillet over medium heat. Sauté the onion, carrots, and mushrooms for 5–7 minutes until softened.
  2. Add Garlic & Herbs: Stir in the garlic, thyme, and rosemary. Cook for 1 minute.
  3. Make the Sauce: Sprinkle flour over the mixture and stir well. Slowly add chicken stock while stirring until a smooth sauce forms.
  4. Add Cream: Pour in the heavy cream and simmer for 3–4 minutes until thickened.
  5. Combine with Meat: Add the cooked chicken and game meat. Season with salt and pepper to taste. Remove from heat and let cool slightly.
  6. Assemble the Pie: Preheat the oven to 200°C (392°F). Spoon the filling into a pie dish.
  7. Add the Pastry: Lay the pastry sheet over the top, trim excess, and crimp the edges. Cut a small steam vent in the centre.
  8. Egg Wash: Brush the pastry with beaten egg.
  9. Bake: Cook for 25–30 minutes or until the pastry is puffed and golden brown.
  10. Serve: Let rest for 5 minutes before slicing. Serve warm.

Notes

Chef’s Tips
  • Add a splash of white wine while cooking the vegetables for extra depth of flavor.
  • To make it ahead, prepare the filling a day in advance and refrigerate.
  • Swap puff pastry for mashed potato topping for a rustic pie alternative.