Quick Chicken Pie - Jen's Kitchen

Quick Chicken Pie

Sometimes all you want is a bit of comfort food, even in the middle of summer (What Summer??). Chicken pie with a Parmesan and breadcrumb crust is very quick and easy.  And involves very little hard work.  But tastes so good, you need to make twice as much as it will be devoured. The chicken should be free range if possible, but at the very least Irish. It can be just tasteless otherwise, never mind the adverse affects of cheap chicken imported from goodness knows where.


Serves 4


4 Chicken Breasts, diced

1 Onion, peeled and chopped

Bread Breadcrumbs

Grated Parmesan Cheese

Some Herbs

Black pepper

200ml cream

50g butter

50g flour


Put the diced chicken breasts in a large saucepan with some black pepper, herbs and the onion.
Chicken Goujons
Add enough water to cover.

Bring slowly to the boil, reduce heat and simmer for about 20 minutes.

Remove the chicken, chop into pieces and place in an oven proof dish.

Chicken Pie
Sieve remaining liquid back into pan and reduce until its approx 1 pint in liquid.

Meanwhile melt the butter until frothy, add flour and mix to a paste.”ROUX”.  Cook this for at least 1 minute.


Add the roux to the stock liquid, whisking over a medium heat, it will thicken after a few minutes.  Add cream and simmer for 3 minutes.

Pour liquid over chicken pieces.
Chicken Pie

Mix breadcrumbs and cheese together, sprinkle over the chicken in the dish.

Chicken Pie
Put into a medium oven (180oC) for 20 minutes until brown and bubbly.

Chicken Pie
Chicken Pie ready to serve

This pie is particularly delicious with some potatoes to mash into the sauce, but a green salad or some crunchy french beans would also go well in flavour with the pie. Me? I like it with a glass of white wine and a salad.  With maybe some roasted fruit and ice cream for dessert.
Chicken Pie

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