This ground chicken pie is a braided, yeasted pastry filled with a creamy chicken and onion sauce. It comes together in about 50 minutes and delivers a genuinely filling meal — the combination of enriched dough and a protein-packed filling means one or two slices actually satisfies. It’s a solid option when you want something more substantial than a sandwich but don’t want to spend the evening in the kitchen.
About the ingredients
- Milk powder: Not a pantry staple for everyone, but it enriches the dough without adding liquid. If you don’t have it, substitute 2 tablespoons of whole milk for 2 tablespoons of the hot water — the dough will still work.
- Ground chicken: This is a lean protein, which means the filling can dry out if overcooked. Pull it off the heat as soon as it’s no longer pink and the internal temperature hits 165°F (74°C). Never serve it undercooked or pink.
- Sesame seeds: These are optional. Skip them if you’re cooking for anyone with a sesame allergy — the crust browns fine without them.
- Vegetable oil in the dough: Any neutral oil works here — sunflower, canola, or light olive oil. Avoid extra-virgin olive oil, which can make the dough taste bitter after baking.
Why this recipe works
Two things make this pie reliable. First, the filling is built as a roux-based sauce — butter, flour, then milk — before the cooked chicken goes in. That step is what gives you a thick, cohesive filling that doesn’t leak out when you slice the pie. A loose filling would soak the dough from the inside. Second, the butter-and-foil rest after baking is doing real work: it softens the crust slightly so the braided sections don’t crack apart when you cut them, and it lets the filling firm up enough to hold its shape. Skip the garnish — not worth the extra dish — but don’t skip the rest.
Troubleshooting
- Dough won’t rise: Your water was probably too hot and killed the yeast. Hot water for yeast should be warm to the touch — around 100–110°F (38–43°C). If the dough hasn’t risen after an hour, the yeast is dead and you need to start the dough again.
- Filling is too runny to spread: The roux didn’t cook long enough, or the milk was added too fast. Next time, cook the butter-flour mixture for a full 2 minutes before adding milk, and add the milk in a slow stream while stirring constantly. If it’s already thin, return it to low heat and stir until it thickens before cooling.
- Braided strips tear when folding: The dough was rolled too thin. Aim for about ¼ inch thickness. If it tears, pinch it back together firmly — it will seal during baking.
- Bottom crust is pale and doughy: Your oven may run cool, or the baking sheet is too thick and insulating. Move the pie to a lower rack for the last 5–8 minutes, or place the baking sheet directly on the oven floor for a couple of minutes to crisp the base.
- Filling tastes bland: Ground chicken is mild. Taste the filling before it cools and adjust salt. A small squeeze of lemon juice or a pinch of garlic powder added to the sauce can sharpen the flavor without changing the character of the dish.
Make-ahead notes
The filling can be made up to 2 days ahead and stored covered in the fridge — this actually makes assembly faster on the day you bake. The assembled, unbaked pie can sit in the fridge for up to 4 hours before baking; add 3–5 minutes to the bake time if it goes in cold. Baked pie keeps well in the fridge for up to 3 days, wrapped tightly. To reheat, place slices on a baking sheet in a 325°F (165°C) oven for 10–12 minutes — this keeps the crust from going soggy, which microwaving will not. For freezing, wrap individual slices in foil and freeze for up to 2 months; thaw overnight in the fridge before reheating in the oven.
Tasty Ground Chicken Pie Recipe
Ingredients
Dough Ingredients
10 tablespoons all purpose flour (plain flour Australia and UK)- 1 teaspoon dry yeast
- 2 tablespoons milk powder
4 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon sugar
2 medium eggs
10 tablespoons water - hot
Pie Filling Ingredients
⅕ pounds ground chicken (minced chicken) - boiled
1 medium onion- 2 tablespoons all purpose flour (plain flour Australia and UK)
2 tablespoons butter
1 cup milk- 1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon parsley
1 tablespoon sesame seeds
Instructions
- Dissolve the yeast in warm water, add flour, salt, sugar, 1 egg, powdered milk, and oil, then mix using a mixer or knead the dough by hand.
- Grease the dough with a bit of oil and let it rise for an hour, and in the meantime, prepare the pie filling.
- Melt your butter in a pan and sauté the onion for 1 to 2 minutes. Then add the 2 tablespoons of flour and mix again for 1 to 2 minutes.
- Add the milk and continue to mix very well.
- Add the meat over the sauce obtained in the pan. Add salt and pepper and continue to mix until you get a thick cream.
- Allow the pie filling to cool and prepare the dough.
- Roll the dough into a rectangular shape. Spread the filling on the centre of the pie lengthwise, then slice the remaining edges on the side of the filling.
- Bring one strip of dough over the other, knead them, and glue the last ones together at the end so that they do not fall apart the pie.
- Place the braided chicken pie on a baking sheet, grease it with the other beaten egg.
- Sprinkle seeds, if desired, and bake for 25 to 30 minutes.
- When you take the pie out of the oven, grease it from place to place with butter, wrap it in aluminium foil, and let it sit for 5 minutes.
Nutrition
Common questions
Can I use raw ground chicken instead of boiling it first?
You can cook it in the pan instead, but don’t add it raw to the sauce and expect the oven to finish it — ground chicken must reach 165°F (74°C) internally and that won’t happen reliably inside a sealed pastry. Brown it thoroughly in a skillet over medium-high heat, breaking it up until no pink remains, then drain any excess liquid before adding it to the roux.
Can I use store-bought pastry dough instead of making the yeasted dough?
Yes, though the result will be different — crispier and flakier rather than soft and slightly chewy. A sheet of puff pastry or refrigerated crescent dough works in a pinch; just reduce the bake time by about 5 minutes and watch the color closely since store-bought doughs brown faster.
How do I know when the pie is fully cooked through?
The crust should be deep golden brown and sound hollow when tapped on the bottom. Since the chicken filling is already fully cooked before assembly, your main concern is the dough — an instant-read thermometer inserted into the center of the filling should read at least 165°F (74°C) to confirm everything is hot through.
More mince recipes to try
- Chicken Macadamia Sausage Rolls
- Cumberland Sausage Mince Pie
- Wild Venison Mushroom Pies
- Savory Beef Carrot Turnovers
