Winter may be behind us, but that is no reason to stop enjoying a good pie. We asked four food experts to name their favourite savoury filling that is both comforting and refined.
Interestingly, most of the professionals chose the same primary ingredient, and it was not beef. While steak and ale is often considered the king of pies, three of our foodies opted for chicken with various tasty additions. Being naturally mild, the meat pairs well with a wide range of ingredients, textures, and sauces. Chicken pie can be a rustic, hearty pub classic or an elegant dinner party centrepiece, with numerous variations around the world.
One chef described chicken pie as the 'dependable friend who always shows up with a bottle of something really good'. If you are looking for some inspiration, here are our four foodies' favourites and their top tips for making a great pie.
Chicken, Leek and Mustard Pie
Louise Wagstaffe, recipe chef at Matthews Cotswold Flour, says: "My favourite pie has to be chicken, leek and mustard. It is a brilliant balance of flavours – the sweetness of the leeks, the gentle warmth of mustard and the richness of crème fraîche come together to create something that feels really comforting but still quite refined."
She adds: "For me, a great pie is about contrast. You want a creamy, flavourful filling and then that beautiful golden puff pastry on top. When you cut into it and the steam escapes, that is when you know you have got a proper pie."
Her tip: "My biggest tip is to make sure the filling is well seasoned and properly thickened before it goes into the pie. If the sauce is too thin, it will soak into the pastry and you will lose that lovely crisp texture. Secondly, always let the filling cool slightly before adding the pastry lid. This helps the pastry puff properly in the oven. And finally, do not be shy with the egg wash. A good brush of egg wash gives you that glossy golden finish that makes a pie look irresistible."
Chicken, Leek and Tarragon Pie
Sophie Nahmad, lead recipe developer at Gousto, says: "My ultimate homemade pie? Chicken, leek and tarragon every time. If a steak and ale pie is the dependable friend who always shows up, a chicken, leek and tarragon pie is the one who shows up with a bottle of something really good."
She explains: "The filling is rich, creamy and deeply savoury, the tarragon lifts the whole thing with this lovely aniseedy brightness, and that moment when you cut through the pastry lid and the steam billows out? Genuinely one of the great joys of British cooking."
Her tip: Sophie says chicken is 'wonderfully forgiving' for home cooks. If you are short on time, she suggests using shop-bought all-butter shortcrust pastry and leftover roast chicken, and the filling actually improves if you make it the day before.
Creamy Chicken and Mushroom Pie
Matt Fletcher, head chef at the Great Central Pub within The Landmark, London, says: "My favourite pie to make is my family's favourite: a creamy chicken and mushroom pie. The secret is building the flavour from the very start. I start by preparing a fresh chicken stock and allowing it to reduce for real depth, then I ensure the chicken is sealed in the pan first on a high heat and then deglazed with a nice oaky white wine."
He adds: "Onions, garlic, and a mixture of mushrooms follow for a rich additional flavour before adding in and reducing the chicken stock. A touch of double cream at the end gives the filling the perfect finish."
His tip: "I prefer to chill the mix while I roll out the pastry before glazing the top with a free-range egg wash. Ensuring the oven is preheated and nicely hot helps the pastry rise and become golden and fluffy."
Venison and Barkham Blue Pie
Daniel Lee, executive chef at The Victoria Oxshott, Surrey, says: "Pie is one of those dishes that instantly feels comforting and generous. For me, venison works beautifully because it has a deep, gamey flavour that becomes incredibly tender when slow-braised. Pairing it with Barkham Blue cheese gives the sauce a savoury richness and subtle tang that really elevates the dish beyond a traditional beef pie."
He adds: "It is also a great pie for home cooks because the filling is quite forgiving. As long as you take the time to brown the venison properly and allow it to braise slowly, the flavour develops naturally and the meat becomes wonderfully tender."
His tip: "My biggest tip is to let the filling cool completely before assembling the pie – it keeps the pastry crisp and prevents a soggy base. If you have time, make the filling a day ahead as the flavour will only improve."
