Chicken pie (pastel de pollo)

A little cream was my chosen binder for meat pie filling. Not anymore. I wondered what would happen if I made a basic chicken and potato salad — with mayo — and used it for a chicken pie filling. The result was surprisingly good. Moist but not wet enough to make the bottom crust soggy. In fact, the bottom crust was just as crisp and flaky as the top crust.

Bottom crust and top crust? This isn’t an empanada-sized chicken pie. This is 10-inch pie with chicken and vegetable filling. Yes, the kind you serve sliced rather than by piece. English style. The kind they serve at Bag of Beans in Tagaytay City. And that’s a slice you see in the photo above. My chicken pie filling included potatoes, asparagus and mushrooms. You can use other vegetables like sweet peas, carrots and broccoli — whatever you want really expect that you want to choose vegetables that retain their shape and texture after baking.


  • For the crust, see the basic pie crust recipe. You will need enough to make a double-crust pie.
  • For the filling:
  • 1-1/2 k. of chicken (I used drumsticks but thighs will be just as great), boiled
  • 700 g. of potatoes, boiled
  • 200 to 300 g. of mushrooms (I used straw mushrooms but white or brown button mushrooms will be just as good)
  • 300 g. of baby asparagus
  • 1/2 c. of mayonnaise
  • salt
  • pepper


  1. Preheat the oven to 400oF.
  3. Debone the chicken and cut the meat into bite-size pieces. Please do not shred the chicken meat. It is nicer to still be able to discern the ingredients and their textures even after the pie has been baked.
  5. Dice the potatoes. No need to peel them.
  7. Slice the mushrooms.
  9. Blanch the asparagus in boiling water for 30 seconds then drain and plunge into iced water to refresh. Cut into 2-inch lengths.
  10. Place the chicken, potatoes, asparagus and mushrooms in a large bowl. Add the mayonnaise. Season with salt and pepper. Toss to blend.
  11. Transfer the filling onto the crust lined baking pan.
  13. Cover with the other pie crust dough. Trim, crimp and flute the edges. (see the detailed instructions).
  15. Brush the top, including the edges, with egg wash. Use a fork or a thin knife to pierce the top crust in several places to create vents for the steam that builds inside the pie during baking. If you skip this part, there will be an air pocket between the filling and the top crust of your pie.
  16. Bake the chicken pie in a preheated oven for 40 to 45 minutes or until the top and edges are lightly browned in spots.
  18. Now here’s the hardest part of all. Let the pie rest for about 15 minutes before cutting. If you cut it immediately, the crust will be too crumbly, the filling will be loose and the sliced portions will look terrible. Don’t believe me?
  20. We had this chicken pie for dinner the other night and no one could wait beyond ten minutes after the pie was removed from the oven. The cut sides of the crust looked serrated instead of having clean edges.
  22. And instead of a compact filling, the chicken and potatoes separated from one another. But it was delicious. Too much torture to wait longer.

Preparation time: 20 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 6

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

9 Responses

  1. peasmom says:

    I’ve always wanted to do a whole chicken pie but don’t know how to make the crust. If I want to make a trial first and do a small 6-inch pie, do I just halve the ingredients here and also the pie crust recipe?

    The link for trimming the top crust points to the same basic pie crust recipe, but I found the actual instructions for trimming and fluting on page 3 of the apple pie entry. Maybe you can edit the link here to directly point to the apple pie entry?

  2. purplegirl says:

    I have my own “lazy mom’s” recipe for this:

    Preheat oven to 400F.

    Mix the following in a bowl and transfer to a baking dish:
    Shredded chicken (I use pre-cooked grocery whole rotisserie chicken)
    1 box frozen baby sweet peas in butter
    1 box frozen broccoli and carrots
    2 cans Campbell’s Cream of Mushroom Soup
    1/2 can water (use the Campbell’s soup can)
    1/2 can milk (evap, fresh, or whatever you have)
    any frozen or canned vegetables of your choice can be added including sliced fresh mushrooms
    salt and pepper to taste

    In a separate bowl, mix the following and pour on top of the chicken mixture:
    1 cup fresh milk
    2 eggs
    2 cups Bisquick

    Bake for 40 minutes.


  3. michelle says:

    hi Miss. Sassy,

    Oh well, here i am again asking you some questions…but before i do,let me just tell you that my husbands officemates are delighted every time my husband bring them food that i cooked! perfect example was the talong lasagna…they are begging for more!Thanks for that recipe!My husband is so proud of me!My question is: if i will make this dish the night before can they re-heat it at the microwave/toaster? how about the taste after re-heating process?Will the crust turn soggy? i really wanna cook this for them,please help!


  4. ruby says:

    hi Connie, does “never in microwave” apply to all dishes for reheating? :) …thanks, your recipes/website have been most helpful :)