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I have never once made this pie without someone walking into the kitchen and asking: what is that smell?

Every single time. Without fail. It doesn’t matter if it’s a Tuesday night or a Sunday lunch — the moment this chicken pie with homemade crust goes into the oven, the whole house changes. It gets warmer. It gets cozier. And everyone suddenly finds a reason to be in the kitchen.

This is one of those recipes that has been on my table for as long as I can remember. A hearty filling of shredded chicken, sweet corn, green peas, a touch of tomato and a handful of black olives — all of it tucked inside a homemade shortcrust pastry that bakes up soft, golden and tender. Not fancy. Not complicated. Just deeply, completely good.

The dough is the part that surprises people most. There is no kneading involved — not a single push or stretch. You mix the butter into the flour with a light hand, add the egg and just enough cold water for everything to come together, and that’s it. It goes into the fridge to rest for 30 minutes, and what comes out is a dough that is easy to roll, easy to handle, and bakes into a soft, crumbly, golden crust that holds the filling beautifully. Once you’ve made it, you’ll wonder why you ever reached for the store-bought.

Come into my kitchen. Let me show you how it’s done.

Recipe at a Glance

Main stars: Chicken, corn, peas, olives, homemade shortcrust pastry
Flavor profile: Savory, herby, slightly tangy from the tomato paste, with a soft golden crust
Total time: About 1 hour 15 minutes (includes 30 minutes resting time for the dough)
Difficulty: Easy — the dough is simpler than it looks
Why it works: A no-knead shortcrust pastry rested in the fridge gives you a soft, tender, golden crust — and the filling is packed with flavor from the very first bite

What You’ll Need for this Chicken Pie with Homemade Crust

Chicken Pie with Homemade Crust Ingredients Dough

For the Pie Dough

500 g (4 cups) all-purpose flour
200 g (14 tbsp / 1¾ sticks) unsalted butter, cold and cut into small cubes
1 egg
3–5 tbsp cold water (add gradually — see notes)
1 tsp salt

Chicken Pie with Homemade Crust Ingredients

For the Filling

300 g (about 2 cups) shredded chicken breast, cooked
1½ cups corn (canned or frozen, drained)
1½ cups green peas (canned or frozen)
400 ml (1¾ cups) vegetable or chicken broth
1 tbsp herb blend (Italian seasoning, herbes de Provence — use your favorite)
1 garlic clove, finely chopped
1 small onion, chopped
2–3 tbsp tomato paste (or ketchup)
4–6 black olives (azapa variety preferred), sliced — optional but highly recommended
1 tbsp all-purpose flour (to thicken the filling)
Salt and black ground pepper to taste

A note on the butter: Cold butter is key for a good shortcrust. If your kitchen is warm, cube it and keep it in the fridge until you’re ready to mix.

A note on the water: Start with 2 tablespoons and add more only if needed. The dough should come together and feel firm but not sticky. Every flour absorbs differently, so trust what you see and feel.

A note on the olives: Azapa olives have a rich, slightly buttery depth that works beautifully here. Any good quality black olive will do. If olives aren’t your thing, simply leave them out — the pie is still wonderful without them.

Prep & Cook

The Dough

Step 01

Mix the flour and butter. Add the cold cubed butter to the flour and start mixing with a spoon, then finish with your hands. Work quickly and lightly — press and combine, but do not knead. This is the most important rule for a tender crust: no kneading, ever. Just mix until the butter and flour come together into a rough, crumbly texture. This takes just a couple of minutes.

Step 02

Add the egg and water. Add the whole egg — white and yolk — and mix it in. Then start adding cold water one tablespoon at a time, beginning with 2 tablespoons. Mix gently after each addition until the dough just comes together and feels consistent and firm. If it’s still too dry and floury, add one more tablespoon. Stop as soon as it holds together.

Step 03

Rest the dough. Place the dough inside a zip-lock bag or wrap it in plastic wrap and refrigerate for 30 minutes. This resting time is what transforms a rough, crumbly mix into a smooth, workable dough that bakes up soft and golden. Don’t skip it.

Step 04

Take about two-thirds of the dough out of the fridge. No rolling pin needed — simply press the dough directly into the 30 x 20 cm (approx 13 x 9 inch) baking dish with your hands, working it evenly across the base and up the sides. This is easier than it sounds, and it’s exactly how I do it.

I use this rectangular ceramic baking dish — it goes from oven to table beautifully and is exactly the right size for this pie.

chicken pie with homemade crust prep 05 1

Step 05

Fill the pie. Spread the filling evenly over the dough base (filling instructions below).

chicken pie with homemade crust prep 05a

Step 06

Cover and bake. Roll out the remaining third of dough and lay it over the filling to form the top crust. Press the edges to seal. Bake at 180°C (350°F) for approximately 30 minutes, or until the crust is cooked through and lightly golden on top.

The Filling

Step 01

Sauté the onion and garlic. In a medium saucepan over medium heat, add a little olive oil and cook the chopped onion until softened and translucent, about 3–4 minutes. Add the garlic and cook for another minute until fragrant.

Chicken Pie with Homemade Crust Prep 06 (2)

Step 02

Add the chicken and vegetables. Add the shredded chicken, corn, peas, herbs, a little salt, and black pepper. Stir to combine and cook for a couple of minutes. Go easy on the salt at this stage — many broths are already quite salty, so you’ll adjust at the end.

Step 03

Make the thickener. In a small cup or bowl, dissolve the tablespoon of flour in a splash of the broth, stirring well until completely smooth with no lumps. Then stir this mixture into the rest of the broth.

Step 04

Add the broth and simmer. Pour the broth into the pan and stir everything together well. Add the tomato paste (or ketchup) and the sliced olives. Stir to combine and let everything cook together for 8–10 minutes until the filling thickens slightly. Taste and adjust salt if needed. Your filling is ready.

A quick tip: the filling can be made ahead of time and kept in the fridge while the dough is resting. Everything comes together beautifully at assembly time.

Secrets from Our Kitchen to Yours

Do not knead the dough — ever. Press and mix lightly, that’s all. Overworking the dough makes it tough and dense instead of soft and tender.
Cold butter matters. The cold fat is what gives the shortcrust its texture. If your kitchen is warm and the butter starts to soften, pop everything in the fridge for 5 minutes before continuing.
Don’t skip the rest. That 30 minutes in the fridge isn’t optional — it’s what makes the dough easy to roll and gives the final crust its soft, crumbly character.
Thicken the filling properly. Always dissolve the flour in a little cold broth before adding it to the pan. Sprinkling flour directly into a hot pan creates lumps that are nearly impossible to smooth out.
Taste before filling. The filling should be well-seasoned before it goes into the pie. Once baked, you can’t adjust.
Rest before slicing. Give the pie 5–10 minutes out of the oven before cutting. The filling settles and the slices come out much cleaner.

Make Ahead & Freezing

This is a wonderful recipe to make ahead, and it freezes beautifully — both the dough and the filling separately.

The dough: Once mixed, the dough can be frozen for up to 1 month. Wrap it well in plastic wrap, place it in a zip-lock bag, and freeze. When you’re ready to use it, thaw it overnight in the fridge.
The filling: The cooked filling can also be frozen for up to 1 month in an airtight container. Thaw overnight in the fridge before using.
To assemble: Thaw both separately in the fridge, press the dough into the pan, fill, and bake as directed. It’s like having a homemade pie on standby whenever you need one.

This makes it a perfect recipe for batch cooking. Double the batch, freeze both elements, and have a second pie ready for a night when cooking is the last thing you feel like doing.

Serving Suggestions

This chicken pie with homemade crust is a complete meal all on its own, but if you’re putting together a full spread, here are some of our favorite pairings from the blog:

Pear Salad Recipe with Pecans and Honey Dressing — light, slightly sweet, and a beautiful contrast to the savory richness of the pie.
Easy Bean Salad Recipe with Chickpeas and Bulgur — hearty, fresh, and full of texture. It holds its own beautifully alongside a generous slice of pie.
Roasted Tomato Soup with a Carrot Twist — serve a small bowl as a warm starter before the pie comes to the table. The tomato flavor echoes the filling in the most satisfying way.

Pear Salad 01 — Pear Salad Recipe with Pecans and Honey Dressing

Bean Salad Recipe Featured 01 — Easy Bean Salad Recipe with Chickpeas and Bulgur

Roasted Tomato Soup Featured 01 — Roasted Tomato Soup with a Carrot Twist

Put Your Spin on It

Add cream cheese to the filling. Stir a couple of tablespoons of cream cheese into the filling while it’s still warm. It melts in beautifully and adds a subtle creaminess that makes the whole pie feel a little more indulgent. This is Fabi’s favorite variation.
Make it spicy. Add a pinch of chili flakes or a few drops of hot sauce to the filling if you like a little heat.
Swap the protein. Turkey works beautifully here in place of chicken. Leftover roast turkey? This pie is your answer.
Go vegetarian. Skip the chicken and double up on the vegetables — mushrooms, zucchini, or roasted peppers all work wonderfully in the filling.
Egg wash for extra color. Brush the top crust with a beaten egg before baking for a deeper, more golden finish.

Tasty Thoughts

There are recipes you make to impress, and then there are the ones you make because they feel like home. This chicken pie with homemade crust has always been the second kind for me.

It doesn’t need much to be perfect — just good ingredients, a gentle hand with the dough, and a hot oven. When it comes out golden and smelling like everything good in the world, you’ll already know it was worth every minute. And when the table goes quiet because everyone is too busy eating to talk? That’s my favorite moment.

Make it once and it becomes part of your repertoire. I promise.

Chicken Pie with Homemade Crust Featured 05

Common Questions

Do I need to pre-bake the bottom crust?

No, you don’t. The filling is already cooked and not too wet — thanks to the thickened broth — which means the bottom crust bakes through nicely without going soggy. No blind baking needed for this chicken pie with homemade crust.

Can I make the dough ahead of time?

Yes! The dough can be refrigerated for up to 2 days before using, or frozen for up to 1 month. Thaw overnight in the fridge and let it sit at room temperature for 10 minutes before using so it’s easier to work with.

Can I use a round pie dish instead of a rectangular pan?

Absolutely. A 24–26 cm (9–10 inch) round pie dish or casserole dish works perfectly. Just adjust the amount of dough accordingly.

My crust came out a bit tough. What happened?

The most common reason is overworking the dough. Remember — no kneading, just light pressing and mixing. Also make sure the butter was cold when you started. If the dough feels warm and soft during mixing, pop it in the fridge for a few minutes before continuing.

Can I freeze this pie?

Yes! You can freeze both the dough and the filling separately for up to 1 month. Thaw both overnight in the fridge, assemble, and bake as directed. You can also freeze the fully baked pie once completely cooled — wrap it well and reheat in the oven at 180°C (350°F) for about 15–20 minutes.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 10–12 minutes. Avoid the microwave — the crust will lose its texture.

Chicken Pie with Homemade Crust Featured 04

Nutrition Notes

Curious about the nutrition breakdown for this chicken pie with homemade crust? You’ll find a rough estimate in the recipe card below. Keep in mind it’s a ballpark based on common ingredients — for anything more specific, it’s always best to consult a registered nutritionist.

Keep Cooking With Us

If you loved this chicken pie with homemade crust, here are a few more recipes to try next:

Easy Scalloped Potatoes – Creamy, Cheesy & Homemade — a rich, comforting side dish that’s always a crowd-pleaser.
Roasted Green Beans and Potatoes — crispy, golden, and perfectly seasoned. A side the whole table will love.
Easy Broccoli Rice Recipe – Simple, Light, and Full of Flavor — light and nourishing — a lovely balance alongside something as hearty as this pie.