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65min
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british-inspired

Classic Chicken Pie

◷ 65 minutes ⚡ 1136 kcal
Dinner
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Classic Chicken Pie cooking guide
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  • 700 g chicken breast cut into bite-sized pieces
    Chicken Breast 240 g Chicken Breast 240 g240 g · ฿34.00
  • 1 onion finely chopped
    Onion 500 g. Onion 500 g.500 g · ฿35.00
  • 2 carrots diced
    Carrot Carrot1 kg · ฿17.00
  • 150 g peas fresh or frozen
    Peas Peas500 g · ฿135.00
  • 2 tbsp cooking oil
    Soybean oil 1 liter Soybean oil 1 liter1 litre · ฿48.00
  • 40 g butter
    Salted Butter 90 G Salted Butter 90 G90 g · ฿70.00
  • 40 g plain flour for thickening the sauce
    Bread Wheat Flour 1 kg Bread Wheat Flour 1 kg1 kg · ฿75.00
  • 350 ml chicken stock
    Chicken Bouillon Cube 80 g Chicken Bouillon Cube 80 g80 g · ฿20.00
  • 150 ml milk
    Milk Milk830 ml · ฿48.75
  • 1 tsp dried thyme or fresh thyme leaves
    Thyme Leaves 14 g Thyme Leaves 14 g14 g · ฿96.00
  • 500 g puff pastry ready rolled if available
    No suitable Big C product is currently mapped. Make it from scratch instead.
    See Recipe
  • 1 egg beaten, for glazing
    Chicken Eggs No.1 Pack 4 Chicken Eggs No.1 Pack 44 pack · ฿26.00
  • to taste salt
    Prung Thip Salt (330g) Prung Thip Salt (330g)330 g · ฿0.30
  • to taste black pepper
    Raitip Black Pepper 100 g. Raitip Black Pepper 100 g.100 g · ฿62.00
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What your Big C basket really costsPack sizes can leave useful food for another meal — it is not all consumed by this recipe.
Basket checkout estimate฿735.05
Estimated value used฿486.89
Estimated pantry value left฿248.16

13 of 14 selected ingredients currently have usable Big C price data. Estimates update as you untick items.

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Cooking instructions

Cooking Mode turns the method into large, slide-by-slide instructions with timers, read-aloud, screen-awake and optional voice controls.

  1. 1

    Prepare ingredients

    Preheat the oven to 200°C (180°C fan). Cut the chicken into bite-sized pieces, finely chop the onion and dice the carrots. Prepare the peas, stock, milk and pastry.

  2. 2

    Cook the filling

    Heat the cooking oil and butter in a large frying pan over medium heat. Cook the onion for 3–4 minutes until softened. Add the chicken and cook for 5–6 minutes until lightly browned.

  3. 3

    Make the sauce

    Sprinkle the flour over the chicken and stir well for 1 minute. Gradually add the chicken stock and milk, stirring constantly until smooth and thickened. Add the carrots, peas and thyme, season with salt and black pepper and simmer for 2–3 minutes.

  4. 4

    Assemble the pie

    Transfer the filling to a pie dish and spread evenly. Lay or roll the pastry to fit the top of the dish. Place it over the filling, trim and crimp the edges, then cut several small slits in the top to allow steam to escape.

  5. 5

    Bake the pie

    Brush the pastry evenly with beaten egg. Bake for 30–35 minutes until the pastry is puffed and deeply golden and the filling is bubbling around the edges.

  6. 6

    Rest & serve

    Remove the pie from the oven and leave it to rest for 5–10 minutes so the filling settles slightly. Serve hot with vegetables or a fresh salad.

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Thailand tip

Thyme

Fresh thyme can be patchy in Thailand. Dried thyme or mixed herbs are an easy supermarket substitute.

Automatically selected from this recipe’s ingredient list.
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Per serving

Nutritional information

Calories1136 kcal
Protein51.6 g
Carbohydrates76.2 g
Fat69.2 g
Saturated fat19.8 g
Fibre5.9 g
Sugar5.7 g
Sodium875 mg
Jaylit's Nutrition Tip

Nutrition values are calculated automatically from the ingredients used in this recipe. Values update for every JLIT recipe and may vary slightly depending on the brands and substitutions you choose.

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Allergens and dietary notes

GlutenMilk / dairyEggs

For this recipe: Contains gluten from the flour and puff pastry, milk from butter and milk, and egg from the pastry glaze. Check packaged pastry and stock for additional allergens.

Useful substitutions

Use ready-rolled puff pastry or shortcrust pastry. Frozen peas work well. Chicken thigh can replace chicken breast. If fresh thyme is unavailable, use a small amount of dried thyme.

Storage and reheating⌄

Storage

Cool leftovers promptly, cover and refrigerate for up to 2 days.

Reheating

Reheat in the oven until the filling is piping hot and the pastry has crisped again. Individual portions can also be microwaved, although the pastry will soften. Reheat only once.

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Cooking and allergy notice

Cooking times and quantities are approximate. Check product labels, handle raw ingredients safely and ensure meat, seafood and eggs are cooked thoroughly.

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