chicken mince pie

If you are looking for an easy weekday recipe that the whole family will enjoy, then look no further.  This Chicken Mince Pie is tasty and doesn’t take too long to prepare.  Serve it with a simple garden salad or steamed veggies and enjoy! (Note:  the filling can be made ahead of time and stored in the fridge.  Just heat the filling up before you place it into the pastry base.)


Serves: 4

2 tablespoons of olive oil

1 large onion finely chopped

500g chicken mince

1 cup of liquid chicken stock

1/4 cup of tomato sauce

2 teaspoons of Worcestershire sauce

2 medium sized carrots grated

1/2 cup of frozen peas

1/2 cup of frozen corn

pinch of salt

3 tablespoons of plain flour

1 sheet of shortcrust pastry

1 sheet of puff pastry

butter (for greasing)

1 egg beaten (for glazing)

1 teaspoon of sesame seeds


  1. Preheat your oven to 220°C.
  2. Grease a pie dish (approximately 22 cm in diameter) with some butter and line with the shortcrust pastry.
  3. Add the olive oil to a sauce pan, and saute the onion until soft.
  4. Add the chicken mince and cook until browned.  Sprinkle flour over mince and mix well.
  5. Stir in chicken stock, tomato sauce, and Worcestershire sauce.  Simmer for a couple of minutes.
  6. Add grated carrot, peas, corn, and a good pinch of salt.
  7. Spoon meat mixture into the pie dish lined with shortcrust pastry.  Brush rim with water and top with puff pastry.  Trim excess pastry and press edges together to seal.  Glaze puff pastry with the beaten egg, then sprinkle on the sesame seeds.
  8. Bake for 20-25 minutes until golden.
family chicken pie