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Roast Chicken Pie

Roast Chicken Pie



1 Hour and 15 minutes



1.3kg whole chicken
180g carrots, peeled
180g parsnips, peeled
2 tbsp vegetable oil
20g butter
180g leek, trimmed and sliced into 1cm rounds 
100ml white wine
3 tbsp cornflour mixed with 3 tbsp water
300ml good quality chicken stock, boiling
100ml crème fraîche
1 tbsp Dijon mustard
small bunch parsley, finely chopped 
Salt and black pepper 

225g plain flour, plus extra for rolling
50g butter, cut into cubes
50g lard, cut into cubes
2-3 tbsp cold water
1 small egg, beaten


1.    Place the chicken directly on an air flow rack, pat dry with kitchen paper, drizzle over 1 tbsp oil and sprinkle some salt over the skin. Place on the bottom shelf of the air fryer and set the temperature to 200C and cook for 40 minutes. To check that the chicken is cooked, pierce the thigh with a skewer and the juices should run clear. Transfer to a plate to rest.

2.    Meanwhile make the shortcrust pastry. Sieve the flour into a bowl with a pinch of salt then rub in the butter and lard with your fingertips until the mixture resembles breadcrumbs. Stir in 2-3 tbsp water, bringing the mixture together to a firm dough with a knife. Wrap the pastry in cling film and leave in the fridge whilst making the pie filling.

3.    Slice carrots and parsnips into ½ cm rounds, then pop into a bowl and toss in 1 tbsp oil. Arrange the carrots and parsnips on an air flow rack lined with parchment, place on the middle shelf of the air fryer and set the temperature to 180C for 15 minutes, until lightly roasted. 

4.    Carve the chicken into bite sized chunks, discard the skin and carcass and place in a bowl with the roast vegetables.

5.    Next pop the butter into a deep enamel pie dish that fits into the air fryer, place on the middle shelf of the air fryer and set the temperature to 180C for 2 minutes, until the butter melts. Add the leeks and mix to coat them in the butter, then cook for a further 3 minutes to soften the leeks.

6.    Pour the white wine, cornflour mixture and chicken stock over the leeks and mix well to combine, then heat on the middle shelf for a further 10 minutes until the sauce thickens. 

7.    Stir in the crème fraiche, Dijon mustard, chicken, roast vegetables and parsley. Season to taste.

8.    Next roll out the pastry on a lightly floured surface so that is large enough to cover the top of the pie. Brush the rim of the pie dish with egg and place the pastry on top. Trim off any excess pastry, then crimp the edges of the pie. Use the pastry trimmings to make some pastry leaves or shapes to decorate the pie and prick the pastry with a fork a couple of times to create an escape for any steam. Brush the remaining egg glaze over the pie.

9.    Place the pie on the middle shelf of the air fryer,  set the temperature to 180C and bake for 20 minutes, or until the pastry is golden and the filling is piping hot.

10.    Serve with roast potatoes and seasonal vegetables of your choice.



If you are short on time, then you can use a ready cooked chicken and ready rolled shortcrust pastry. You can also use up any leftover vegetables from a roast dinner in this recipe.




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