The pie is looking Golden Brown and has a small pastry chivken on the top.

The perfect chicken pie




Preheated to 200*C / 400*F / gas mark 6


  1. Start by chopping up the chicken into very small pieces - or, if you are like me and very much dislike the feel of meat, find a studly man to chop the chicken for you.
  2. Fry the now chopped chicken in a mix of sesame and olive oil.
  3. When it turns that nice 'cooked-chicken' white add one finely crumbled chicken oxo cube slowly stiring all the time. Then add a bit of freshly ground black pepper, stir and add a tinsey bit more.
  4. I know this is cheating using ready made pastry but... - roll the 'sainsburys fresh shortcrust pastry' so you have enough to line your pie dish and for a top. I am also aware that very few students own a rolling pin, (it was just never one of those things you thought you would need) we used a wine bottle instead; very useful and there is always one lying around when you need one.
  5. Roast chicken flavour bisto gravy was perfect for the pie-ness, so just follow the instructions on the back of the pack, 1/2 pint of boiling water added to 4 heaped teaspoons is plenty
  6. Line the pie dish with the pastry (make a small chicken shaped piece of pastry to decorate)
  7. Mix the chicken and the gravy together and pour into the dish
  8. Afex the lid to the main pie bit with the fork, joining and pressing it around the edges
  9. Brush the top with wisked egg
  10. Add the pastry chicken and brush that with egg too
  11. place in the oven for about 30 mins or untill golden and looking tasty

NOTE; Handy hint ... use the excess pastry to make Jam tarts! - they only take about 15 mins

Serves 2