Pulled Chicken Pie

pulled chick pie

Steve Cotter


1 Size 14 whole Tegel chicken
An oven cooking bag
25g butter
A squirt of olive oil
250g button mushrooms – sliced
4-5 cloves of crushed garlic
1 heaped tablespoon of flour
1 bunch of spring onions – chopped
1 heaped tablespoon of sour cream
1 heaped tablespoon of mustard
1 cup of chicken stock
¼ cup of hot water
½ teaspoonn nutmeg
Salt and pepper
A sheet of pre-rolled puff pastry
1 egg

Get your chicken sorted…

  • Carefully unwrap your “Hot Cooked Chicken” into a bowl and carefully unwrap – so you don’t get the juices everywhere.
  • Next, put your chicken on a plastic chopping board and then go about pulling all the chicken meat off the bones. Don’t be afraid to get your hands dirty – you’ll get all the tastiest bits which are usually missed by carving with a knife.
  • You’ll be left with a nice big bowl of hot cooked pulled chicken. Make sure all the pieces are small (no bigger than half a finger length).

Now for the pie mix…

  • Put a large deep frying pan on a hot stove and squirt in a generous helping of olive oil, then add your butter and melt it till it all sizzles.
  • Add all your chicken and garlic and stir over the heat till it’s coated nicely in the oil and butter.
  • Add the flour and stir through the chicken.
  • Add mushrooms, spring onion, sour cream, and mustard – and stir through the chicken.
  • Add your chicken stock, and hot water, season very generously with salt and pepper and simmer for about 15minutes – stirring regularly.

Pie top…

  • While the pie mix is simmering, roll out your pastry with a good dusting of flour to the size of your pie dish (about 25cm x 15 is good).


Put it together and finish it off…

  • Gently spoon your pie mix into the pie dish, lay your puff pastry on top, and carefully cut around the edges to size. You can even cut a small pastry shape for the top of the pie – (I do a heart for my daughter, since she loves this chicken pie!)
  • Brush the top of the pastry with a whisked egg.
  • Chuck the whole pie back into the oven for about 15 minutes till the pastry is golden and perfect.

Serve with fresh lightly steamed broccoli or cauli with melted cheese.

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