The Perfect Chicken Pie with Sweetheart Stoneware Collection

  • Prep Time : 20m
  • Cook Time : 1:15 h
  • Ready In : 1:30 h

The weather is rapidly changing and all one wants to do is tuck into a warm comforting pie.

And what more motivation to bake one, than being the proud owner of a brand new, beautiful stoneware pie dish.

I love stoneware and I so love English pastels. I was truly delighted to see a combination of both in this beautiful pink oval pie dish that’s a part of the Timeless Stoneware collection.

So last night, we made this fantabulous Chicken Pie—deliciously soft and moist chicken in a delicate gravy. Just perfect. If you ask me, I would make no change at all in this recipe. My quest for the perfect chicken pie has ended.


And so has my search for elegant stoneware—completely fulfilled by Premier Housewares.

I got this lovely oval shaped stoneware dish, thats a delight to behold- really beautiful and doesn’t weigh a ton.

Stocked at , this oven to table collection is in pretty pink and a soft green. It is strong, microwave and oven safe-  a delight to use and could well be a conversation starter. The prices are good as well.

If you’re looking for a Christmas gift or birthday present to impress, you know what to buy.

I found it good to use, and easy to clean up.

Now onwards to the recipe that I was insired to cook by this beautiful Pie dish.


  • Chicken with skin and bone, preferably leg and thigh- 1.5 kg
  • Carrot - 1 large
  • Onion - 1 ( unpeeled)
  • Celery - 2 sticks
  • Bay leaf -1
  • Peppercorns - 10
  • Cloves - 4 Cloves- 4
  • Tarragon - 1 bunch
  • Sherry - 1/4 cup (optional)
  • Butter - 40 gm ( very cold)
  • Bacon, cubed - 100 gm
  • Leeks, chopped - 2
  • Cream, single- 200ml
  • Lemon zest - 1
  • Egg - 1 (beaten with a little milk or water for the Eggwash)
  • Puff pastry - 500 gm to cover







Step 1

If poaching the chicken, take a very large wok/ saucepan. Put in the chicken (with skin) with the carrot, onion, celery, bay leaf, peppercorns, cloves and a few sprigs of tarragon. Cover everything with cold water & bring to the boil. If there is scum after a while, spoon it off and then simmer for 45 minutes with a lid. By this time, you will see the meat slightly separating from the flesh- a sign that it has cooked. To ensure a moist chicken, 2 things are absolutely essential- keep the skin on while boiling and don't boil the water to cook the chicken- just simmer.

Step 2

By now, the chicken would've cooked. Remove it from the pan. Cool, skin and shred.

Step 3

Now to sort out the stock which needs boiling and reducing. Boil for 20 minutes, to get 500 ml of stock. Now strain the stock. Pop back in the pan. Add in the sherry, if using, I don't always, but it does give a good flavour. Season well.

Step 4

Preheat the oven to 180C/350F/gas mark four.

Step 5

Heat a small saucepan. Melt the butter and fry the bacon till brown. Remove on absorbent kitchen paper and keep aside. Add the leeks to the pan, add some salt to help it soften, and fry for about seven minutes till it turns soft & silky.

Step 6

Turn up the gas, add the stock. Allow to bubble for a minute or so, then stir in the cream, lemon zest, remaining tarragon & bacon. Adjust the seasoning & add in the chicken.

Step 7

Pour the chicken and sauce into a large pie dish and allow to cool.

Step 8

To cover the chicken we need to work on the pastry now. Roll out the pastry on a lightly floured surface to about 5mm thick.

Step 9

Brush the rim of the pie dish with egg wash, then place the pastry on top & press down to seal. Crimp the edges & cut a small hole on the top and brush with egg wash.

Step 10

Bake for about 30-40 minutes until the pastry is risen and golden, and allow to cool slightly before serving.Serve hot!





1. For this recipe, you can also use leftover fried/ roasted chicken, in which case use 500 ml of readymade stock with 500 grams of cooked chicken.

I am sure you will make this pie again and again. It is truly delicious, and though the steps look numerous, they are not very difficult or timeconsuming.

Disclaimer: I was sent this Pie dish to review by Premier Housewares, the recipe and views are entirely mine

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