Food & Wine

Chef David’s homemade chicken pie

Chef David’s homemade chicken pie

This chicken pie is super easy to make and won’t disappoint even the finest food critic.   We had lunch with Chef David Loate, executive chef at The Ridge.  Chef David recommends a green salad to compliment this old time favourite dish.



  • 1 packet of ready rolled puff pastry
  • Half cooked chicken
  • 1 leek, chopped
  • ½ packet of smoked streaked bacon cut into little pieces
  • 3 to 4 sliced mushrooms
  • 1 vegetable stock cube dissolved in 1 cup water
  • ½ cup milk
  • 100g plain flour
  • 100g butter and a little oil (vegetable or olive)
  • Mixed frozen vegetables



  • Strip carcass of chicken, cutting meat into large pieces. If you prefer you can buy uncooked boneless chicken, but you need to precook it at this stage.
  • Sauté leek, bacon, mix vegetables and mushroom in the butter and oil. When soft add flour.
  • Add stock, stirring continuously then add the milk so that the sauce is rich and creamy. If the sauce is a little thick, add more liquid.
  • Add the precooked chicken, and stir carefully until meat is completely coated and empty contents into a large pie dish.
  • Cover with puff pastry, making a vent in the pie top and brush with milk.
  • Bake in oven on a high temperature (200C) for around 25 minutes or until golden brown.



With the stock cube and bacon, there is no need for extra seasoning however; you could substitute some of the stock with a little leftover white wine.



Get it Middelburg/Witbank November 2018

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