• West End Centre

Celebrating National Pie week

Did you know the recipe for chicken pie was first written down in 2000 BC on a stone tablet in Rome? In the 1200's returning crusaders used to bring home pie recipes containing meat, fruit and spices to England. Medieval England had an early form of sweet pie but were called tarts. In the 1500's the first fruit pie is recorded when Queen Elizabeth 1 is served cherry pie.


To celebrate National Pie week we are having a chicken, leek and mushroom pie for lunch at our lunch club. You could try this recipe.if you fancy a chicken pie!


  • For the pastry

  • 300g Plain White Flour

  • 1pinch Salt

  • 75g Butter

  • 75g Vegetable fat

  • 5 tbsp Water

  • 1 tbsp Milk


  • For the filling

  • 4 Chicken breast(s) (chopped into pieces)

  • 25g Butter

  • 1 Leek(s) (large, chopped.)

  • 2 Bacon rasher(s)

  • 100g Mushrooms

  • 250ml Milk

  • 2 tbsp Plain White Flour

  • 150ml Double cream


  • For the glaze

  • 1 tbsp Milk



  1. Step 1: You will need a loose-bottomed 20cm round flan tin or sponge tin.

  2. Step 2: Make the pastry: Place the flour in a bowl with a pinch of salt. Cut the butter and vegetable fat into small pieces and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs.

  3. Step 3: Add the water and milk and bring the mixture to a ball, adding a little more water if necessary. Chill for 30 minutes.

  4. Step 4: Melt the butter in a frying pan and fry the chicken for 3-4 minutes on each side.

  5. Step 5: Add the bacon, leeks and mushrooms for 3-4 minutes until just tender but not browned. When soft, add the flour and cook for 1 minute until thickened.

  6. Step 6: Gradually add the milk, stirring well until thickened, before adding the next splash of milk. Place the mixture in a bowl to help it cool quickly and add the double cream.

  7. Step 7: Roll out two thirds of the pastry on a lightly floured work surface to the thickness of about a £1 coin. Lift the pastry over the rolling pin, then drape the pastry over the tin and press into the base and up the sides. Trim the edges. Place in the fridge to chill for 30 minutes.

  8. Step 8: Roll out the remaining pastry to a circle to make a lid the same dimensions as the pie, place on parchment and chill in the fridge.

  9. Step 9: Set the oven to 220°C (fan 200°C, gas mark 7).

  10. Step 10: Fill the pastry case with the cooled chicken filling. Dampen the edge of the pastry case with a little water, then place the pastry lid on top and press down well.

  11. Step 11: Brush the top of the pie with a little milk to glaze.

  12. Step 12: Using the point of a knife cut a cross in the centre of the pie to allow the air to escape.

  13. Step 13: Bake the pie in the hot oven for around 25 minutes or until golden brown. Serve hot or cold



Want to join us on a Wednesday for a two course home cooked lunch a cuppa and a good natter? Our lunch club is and running from 10am, lunch served at 12 noon. Just turn up we will be happy to see you. Want to know more contact us on


Christine: 07853240809

Kathryn: 07592003595













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