A true comfort classic, this chicken and white onion pie is rich, savoury, and deeply satisfying. Made with tender organic chicken and sweet, slow-cooked onions, all wrapped in a golden, buttery pastry—this is simple, honest cooking at its best.

🛒 Ingredients (Serves 4–6)

For the Filling

• 400g organic diced chicken

• 2 tbsp butter

• 1 tbsp olive oil

• 2 large white onions, finely sliced

• 2 cloves garlic, minced

• 2 tbsp plain flour

• 400ml chicken stock

• 100ml double cream

• 1 tsp Dijon mustard

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• Salt and freshly ground black pepper

• 1 egg (for egg wash)

For the Pastry (Shortcrust)

• 250g plain flour

• 125g cold unsalted butter, diced

• Pinch of salt

• 3–5 tbsp cold water

👩🍳 Method

1. Make the Pastry

1. In a large bowl, rub the cold butter into the flour and salt using your fingertips until the mixture resembles fine breadcrumbs.

2. Add cold water a tablespoon at a time, mixing until the dough just comes together.

3. Form into a disc, wrap, and chill in the fridge for at least 30 minutes.

2. Prepare the Filling

1. Heat the butter and olive oil in a large pan over a gentle heat.

2. Add the sliced onions and cook slowly for 15–20 minutes, stirring occasionally, until soft, sweet, and lightly golden.

3. Add the garlic and cook for a further minute.

4. Increase the heat slightly and add the diced chicken. Cook until lightly browned on all sides.

5. Stir in the flour and cook for 1–2 minutes to form a roux.

6. Gradually pour in the chicken stock, stirring continuously to avoid lumps.

7. Add the cream, mustard, and thyme, then simmer gently until the sauce thickens.

8. Season well with salt and pepper, then remove from heat and allow to cool slightly.

3. Assemble the Pie

1. Preheat the oven to 190°C (fan 170°C).

2. Roll out two-thirds of the pastry and use it to line a pie dish.

3. Spoon in the chicken and onion filling.

4. Roll out the remaining pastry for the lid.

5. Place over the top, trim the edges, and crimp to seal.

6. Cut a small hole in the centre to allow steam to escape.

7. Brush with beaten egg for a golden finish.

4. Bake

Bake in the preheated oven for 35–40 minutes, or until the pastry is golden and crisp.

🍽️ To Serve

Allow to rest for a few minutes before serving. Perfect with seasonal greens or buttery mash for a comforting, hearty meal.

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