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Fresh Living Network
Best chicken pie

Best chicken pie

Roasting the chicken in the oven gives this pie a wonderful depth of flavour.
RECIPE TYPE:Light meals


  • Preheat oven to 180°C
  • Place chicken in a roasting pan
  • Season with chicken spice
  • Pour wine down side of pan and scatter onion wedges around chicken
  • Roast for 1¼ hours or until cooked through
  • Allow to cool
  • Remove skin and bones and shred meat into bite-sized
  • pieces
  • Place skin and bones back into roasting pan
  • Add 2 cups (500ml) water to pan and bring to the boil to deglaze pan and extract flavour from trimmings
  • Simmer for 20 minutes
  • Strain the liquid and reserve for sauce


  • Moisten mustard powder with cold water
  • Melt butter, add flour and cook, stirring, over medium high heat until mixture puffs up slightly and becomes pale cream in colour.
  • Add all chicken stock at once
  • Stir sauce until it comes to a slow boil
  • Add mushrooms, moistened mustard, parsley and mushroom sauce
  • Season to taste
  • Pour sauce over chicken
  • Allow to cool completely

Sour cream pastry:

  • Cut or rub butter into flour and salt until nuggets of butter are pea-sized
  • Don’t use a processor because butter will turn to a paste
  • Cover mixture, refrigerate and rest for 1 hour or overnight
  • Add sour cream to mixture and cut in using a knife
  • Lightly knead dough until it just holds together
  • Flatten dough into a disk
  • Wrap in greaseproof paper and place in a plastic bag
  • Refrigerate and allow to rest for 30 minutes
  • Roll pastry out on a floured board and fold into thirds (like a business letter)
  • Turn dough parcel half a turn until the open side faces you
  • Roll and fold once more into thirds
  • Rest for 30 minutes more
  • Repeat roll and fold process three times more
  • Line a 26cm x 4cm deep pie dish with half the pastry rolled to 3mm thickness
  • Spoon in filling and top with remaining pastry
  • Seal edges with a fork
  • Use a tiny 3cm pastry cutter to cut out lots of little circles from pastry scraps
  • Arrange, overlapping, around edge of pie. Brush pastry with egg and refrigerate while preheating the oven to 200°C.
  • Bake for 35-45 minutes or until golden brown


  • "If you’re really pressed for time, replace the roast free-range
  • chicken with a ready-cooked rotisserie chicken from Pick n Pay."




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Dairy free Dairy free

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