Chicken Pie


10 Portions

Diced chicken 400g
Onion- Diced 100g
Leeks- Washed and sliced 100g
Garlic – Diced 1 clove
Carrot – Diced 100g
Bechamel 800ml
Puff Pastry 300g
Eggs 1
Milk 5 ml
Salt To taste
Pepper To taste
Olive oil For frying
Mixed herbs 1 tsp

50 Portions

Diced chicken 2kg
Onion- Diced 500g
Leeks- Washed and sliced 500g
Garlic – Diced 3 cloves
Carrot – Diced 500g
Bechamel 4 ltr
Puff Pastry 1 x 1.5kg
Eggs 1
Milk 25ml
Salt To taste
Pepper To taste
Olive oil For frying
Mixed herbs 1 tbsp

100 Portions

Diced chicken 4kg
Onion- Diced 1kg
Leeks- Washed and sliced1kg
Garlic – Diced 5 cloves
Carrot – Diced 1kg
Bechamel 8 ltr
Puff Pastry 2 x 1.5kg
Eggs 2
Milk 50ml
Salt To taste
Pepper To taste
Olive oil For frying
Mixed herbs 2 tbsp


  1. Defrost pastry safely in a fridge overnight
  2. Prepare béchamel sauce as per FFT recipe and keep warm
  3. In a separate heavy bottomed pan, add enough olive oil for frying
  4. Once hot, add the diced onion, sliced leeks, diced carrots and garlic
  5. Sweat for 10 minutes on a medium heat, without browning, allowing all of the flavours to marry
  6. Add the diced chicken, salt and pepper to taste and the mixed herbs
  7. Continue to cook, stirring regularly until the chicken reaches a core temperature of 75˚C for 30 seconds
  8. Once this has been achieved add the béchamel sauce into the chicken mixture and cook for a further 10 minutes to allow the flavours to develop
  9. Beat the eggs and milk together
  10. Roll out puff pastry to a thickness of 5mm
  11. Tip mixture evenly into a ceramic baking dish and allow to cool slightly
  12. Top the mixture with the pastry and crimp the edges with a fork
  13. Brush the pastry with the egg and milk mixture (this makes it golden and shiny on the top)
  14. Cook in the oven at 180˚C for around 20-25 minutes or until the pastry is risen and puffed up with a golden glaze on the top

Key Points


Wheat, Milk, Eggs