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Shredded Chicken Pie with Lemon and Thyme

Shredded Chicken Pie with Lemon and Thyme

Irene Muller
This Easy Chicken Pie recipe has everything you need in a comfort food meal.
Prep Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine Global
Servings 8

Ingredients
  

For Roasting the Chicken:

  • 1 whole chicken or chicken breasts
  • freshly ground salt and pepper
  • butter as needed
  • 2 lemons halved
  • 1 Juice of lemon
  • 2 tsps herbs
  • foil enough to wrap the chicken

For the Chicken Pie Filling:

  • 2 tins creamy mushroom soup
  • 2 tbsp flour
  • 1 tbsp large butter
  • 200g mushrooms sliced
  • 15ml fresh thyme or dried
  • 1 cup mixed frozen vegetables
  • reserved chicken juices from roasting
  • additional chiken broth to make 2 cups in total

For the Pie Crust: (Double the recipe for a large dish)

  • 125ml oil
  • 125ml milk
  • 200ml flour (selfraising) or flour with added 2tsps baking powder
  • 1 large egg beaten with a little water

Method:

  • Roasting the Chicken:
  • Boneless Chicken Breasts: Preheat the oven to 180°C (350°F). Bake for 25–30 minutes, ensuring the chicken reaches an internal temperature of 165°F (75°C) when tested with a meat thermometer. Whole Chicken: Preheat the oven to 180°C (350°F). Roast for approximately 1 hour 30 minutes, depending on the size of the chicken. Check that the thickest part of the chicken (usually the thigh) also reaches an internal temperature of 165°F (75°C).
  • Prepare Foil Packets: Tear foil sheets large enough to seal the chicken and ingredients. Lightly spray or oil the foil to prevent sticking. Use non-stick foil if available.
  • Tips for Success Foil Use: Ensure the foil is tightly sealed to lock in moisture. Non-stick foil or lightly greased regular foil prevents sticking. Juices: Collect any juices from the foil packets to use in the pie filling for added flavour.
  • Season and Prepare Chicken: For a whole chicken: Stuff halved lemons in the cavity. Rub butter under the skin and all over the chicken. Drizzle lemon juice, season with salt, pepper, and herbs. For chicken breasts: Top each piece with butter, lemon juice, salt, pepper, and herbs.
  • Seal and Bake: Wrap the chicken in foil to form packets. Bake until the internal temperature reaches 165°F. Use a meat thermometer to check doneness.
  • Cool and Shred: Allow to cool slightly, then shred the chicken, reserving the cooking juices.
  • Prepare Sauce: In a medium saucepan, combine 2 cups of broth (reserved juices plus extra chicken broth), butter, and flour. Bring to a boil, stirring until slightly thickened.
  • Assemble the Dish: Place shredded chicken in a greased casserole dish. Stir-fry mushrooms in butter and layer over the chicken. Add thyme and defrosted vegetables. Pour the prepared broth mixture over the chicken and vegetables.
  • Preparing the Pie Crust: Mix Ingredients: In a bowl, whisk oil, milk, flour (and baking powder, if using), and beaten egg until smooth and slightly runny. Adjust with more egg or milk if too thick. Spread Crust: Pour the crust mixture evenly over the chicken filling.
  • Bake the Pie: Bake for 15 minutes for a single crust or 30 minutes if using a double crust. Bake until the crust is golden brown and cooked through.

Serve warm as a hearty main dish. Pair with a fresh green salad or crusty bread for a complete meal. Enjoy!

Keyword Chicken, Mushrooms