Chicken Pies


Buy a ready-roasted chicken or a Chinatown soy chicken, and these simple, warm chicken pies are even simpler.


  • 6 dried shiitake mushrooms
  • 1 medium chicken, roasted or poached
  • 4 shallots, or 1 small onion
  • 2 tbsp groundnut or peanut oil
  • 1 tbsp plain flour
  • 250 ml chicken stock
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp hoi sin or plum sauce
  • 2 tbsp finely chopped coriander
  • 500 g packet puff pastry
  • 1 egg yolk, beaten with 1 tbsp milk


Heat the oven to 200°C/Gas 6. Soak the dried mushrooms in hot water to cover for 30 minutes. Strip the meat from the chicken and chop it finely.

Peel and finely chop the shallots. Drain the mushrooms, trim off the stalks and slice the caps finely.

Heat the oil in a pan, and cook the shallots gently until soft. Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually add the chicken stock, stirring. Add the mushrooms, and soy, oyster and hoi sin sauces and simmer for 5 minutes. Remove from the heat, stir in the chicken and coriander, and leave to cool.

Roll out half the pastry and cut into twelve 12cm squares. Repeat with the other half. Plop 1 tbsp of the chicken mixture on a pastry square, top with another square and press down around the filling to seal. Place a large upturned glass over the top, and trim the pie into a circle. Repeat until all pies are made.

Brush the pies with egg yolk, cut a small slash in the top, and bake for 20 to 25 minutes until golden.