Chicken Picnic Pie

Cheesey chicken pie that is absolutely divine. The family will love it.

Preparation time

  • Ingredients 10
  • Prep Time 00:20
  • Cook Time 00:50
  • Serves 4


  • 330 g chicken mince
  • 4 bacon rashers
  • 1 tbs butter
  • 1 1/2 tbs plain flour
  • 1 cup milk
  • 1 tsp chicken stock powder
  • 50 g leek chopped
  • 60 g blue cheese crumbled
  • 2 sheets puff pastry
  • 1 egg beaten
  • 1 pastry brush 1 saucepan


  1. Preheat oven to 200C.
  2. Dry fry chicken mince and bacon until cooked, and set aside.
  3. Melt butter in a saucepan and add flour and chicken stock powder. Stir well.
  4. Over low heat, slowly add milk, stirring constantly until sauce thickens. Simmer for 3 minutes.
  5. Combine sauce and cooked mince. Allow to cool.
  6. Add cheese and leek (or shallots) and fold through.
  7. Place mixture on a sheet of pastry. Brush edges with beaten egg.
  8. Place the second sheet of pastry over the top and fold edges over.
  9. Crimp edges with a fork and brush whole pie with beaten egg.
  10. Cook for 25-30 minutes or until pastry is puffed and golden.
  11. 1
  12. Serve hot or cold.


Use rashers of bacon or 100g bacon pieces. Can use butter or margarine. Shallots can substitute leek. I used Castello blue cheese. Grated tasty cheese can also be used. You can cook the pie however you’d prefer, one large or a few mini ones. If you want to make small individual pies just use a cookie cutter, egg ring or glass to cut out circles in your puff pastry and then follow the steps as normal.