Classic chicken pie
How to cook

How to make classic chicken pie

Classic chicken pie

11 SmartPoints® per serve
Prep time: 30 minutes + chilling  |  Cook time: 4 hours 10 minutes
Serves: 6



1.6kg whole chicken
2 carrots, coarsely chopped
1 brown onion, coarsely chopped
2 celery sticks, coarsely chopped
1 bay leaf
½ tsp black peppercorns
200g button mushrooms, quartered
2 tbs Weight Watchers Buttery Spread
1 leek, thinly sliced
1 fennel bulb, halved, sliced
2 tbs plain flour
2 tbs light thickened cream
1 tbs chopped fresh tarragon
1 egg, lightly beaten
1 sheet reduced-fat puff pastry, just thawed


Step 1

Place chicken in a large pot. Add 12 cups (3L) water, cover and bring to a simmer over medium heat. Tilt lid slightly and adjust heat so it stays at a gentle simmer. Poach for 1 hour, turning chicken once during cooking.

Preheat oven to 200°C. Transfer chicken to a plate (reserve poaching liquid for step 3). When cool enough to handle, discard skin. Pull meat from chicken in chunks, reserving bones and carcass. Cover meat. Refrigerate until required.

Step 2

Arrange chicken bones and carcass in a shallow roasting pan. Roast for 20-25 minutes or until well browned.

Transfer to a clean, large pot and add carrot, onion, celery, bay leaf and peppercorns. Add reserved poaching liquid (pictured). Bring to the boil over medium heat. Reduce heat and simmer, uncovered, for 1½ hours. Strain into a clean saucepan and cook, uncovered, over medium heat for 30-35 minutes or until reduced to 1½ cups (375ml). Transfer to a jug and stand for a few minutes until fat settles on surface. Skim fat with a spoon.

Step 3

Lightly spray a large frying pan with oil and heat over medium heat. Cook mushroom, stirring often, for 3-4 minutes or until softened and lightly browned. Transfer to a large bowl and add chicken.

Melt spread in frying pan over medium heat. Cook leek and fennel, stirring often, for 3-4 minutes or until softened. Sprinkle over flour and cook, stirring, for 1 minute. Gradually add stock, stirring constantly. Stir in cream and tarragon. Pour over chicken and mushroom. Fold together until evenly combined. Season with salt and pepper.


Step 4

Preheat oven to 200°C. Spoon chicken mixture into a 23cm pie plate. Brush rim of pie plate with egg. Top with pastry. Trim overhanging pastry (pictured). Use to patch edges that are not covered. Brush pastry with egg. Cut 4 slits in top so steam can escape. Bake for 30 minutes or until golden brown.