Chicken Pie - Chris Knott

Chicken Pie

I watch far too much of the food network. Instead of being addicted to Game Of Thrones or Power like a normal person, I have re-runs of Jamie’s 15 minute meals on repeat all day, every day. As this is the case I suddenly had the urge to bake a pie. I’ve never done it before, so I thought I’d seize the day. This isn’t a gluten free, vegan, save the earth pie, it’s an old fashion flour, butter and salt “how Grandma used to make it” type of thing. I’ve uploaded it for people who’d like ideas that don’t involve using coconut alternatives for everything. If you’re training properly, a little pie now and again won’t hurt you. 


  1. Flour
  2. Butter
  3. Salt
  4. Large full chicken
  5. Bay leaves
  6. Rosemary
  7. Onions
  8. Oregano
  9. Double cream
  10. Chicken stock


• Place a large full chicken in a slow cooker and cover with salt, pepper, rosemary, oregano, and OXO chicken stock. Then fill with boiling water to the top. Leave for 8-10 hours

• Remove chicken once cooked and shred off all the meat

• Chop up 2 onions and place in a pan coated in a tablespoon of olive oil

• Wait until the onions are soft and then add in the chicken pieces and stir thoroughly. Then add salt, pepper, 3 tablespoons of double cream and then ladle in the juice from the slow cooker and stir

• Place filling in a none stick oven dish


• Sieve 300g of all purpose flour in to a bowl

• Mix in 100g of butter by hand until you have a breadcrumb like consistency

• Add tablespoons of cold water at a time until a dough like consistency starts to form

• Knead out the dough and roll out in to a thin sheet that will cover the oven dish

• Score then egg wash the top and place in a pre-heated oven at 180 degrees for 30-40 minutes until golden brown