Chicken pie

1x15ml spoon vegetable oil
2 chicken breasts
6 mushrooms
1 onion
25g frozen peas
25g sweetcorn (canned or frozen)
1 x quantity white sauce
1 x quantity shortcrust pastry  

Weighing scales, chopping board x2, sharp knife, frying pan, saucepan, mixing bowl, measuring jug, measuring spoons, sieve, palette knife, fork, pastry brush, pie dish, flat baking tray. 

1. Preheat oven to 200ºC, gas mark 6.  

2. Make up the shortcrust pastry. Allow to rest in the fridge. 

3. Prepare the vegetables on a clean chopping board using a sharp knife:

• peel and chop the onion;
• slice the mushrooms. 

4. Heat the oil in a frying pan. Add the onion and fry for 5 minutes.   

5. Cut the chicken into chunks using a clean chopping board and sharp knife. 

6. Add the chicken and cook for a further 5 minutes.   

7. Add the mushrooms, peas and sweetcorn. Reduce the heat and cook for a further 5 minutes.  

8. Make the white sauce, with mixed herbs.

9. Stir the sauce with the chicken mixture, remove from the heat.  

10. Lightly grease a pie dish.  

11. Remove the pastry from the fridge and divide the pastry into 2.  

12. Roll out the pastry thinly on a lightly floured surface, large enough to cover the pie dish  

13. Carefully place the pastry into the greased dish. Ensure that the pastry sits well in the dish.  

14. Trim away the excess pastry around the edges.  

15. Prick the base with a fork.  

16. Pour the chicken mixture into the dish.  

17. Brush the edges of the pastry with milk or water.  

18. Roll out the remaining pastry thinly to make the pie top.  

19. Carefully place the pastry over the pie.  

20. Trim away the excess pastry around the edge.  

21. Secure the edges by pressing down with a fork.  

22. Knock- back the edges with a palette knife to create a crust.  

23. Decorate your pie with pastry trimmings. Secure these with milk.  

24. Make an air vent in the centre of the pie lid.   

25. Glaze the top of the pie with milk and bake for 20-25 minutes, or until golden brown. 

• Focus on fibre: swap plain flour for wholemeal flour in your shortcrust pastry. Be aware you may need to add more liquid as a result. 
• For a vegetarian alternative: replace the chicken with beans, lentils or pulses. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 
• Reduce food waste: Use up any leftover vegetables in your pie e.g. leeks. 
• For a short crust pastry recipe, click here.
• For a white sauce recipe, click here.

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. For those with an allergy to gluten, use a gluten-free flour in the shortcrust pastry. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves two portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?