Chicken Pie

SpicySpicy Served HotServed Hot
Very Good based on 1 Ratings


Servings: 4 Preparation time:
  • Chicken, Meat And Skin And Giblets And Neck, Raw, Boneless Chicken Chicken (baked/Roasted leftovers) 1/2 kg (shredded)
  • (If you dont have leftovers, just pressure cook chicken with pepper and salt or roast it in oven with pepper and salt)
  • For White Sauce:
  • Plain Flour, Maida, Refined flour Maida 1 tbsp
  • Butter, Butter 1 tbsp
  • Milk, Producer, Warm, hot Milk 400 ml
  • Kali Mirch Black Peppercorn, Milagu,kurumulaku, peppers Pepper as needed
  • Salt, Common Salt, Rock Salt, Table Salt salt as needed
  • Potato Layer:
  • Potato, Flesh And Skin, Raw, aloo Potato 1/2 kg
  • Butter, Butter 2 tbsp
  • Milk, Producer, Warm, hot Milk 1/4 cup
  • Salt, Common Salt, Rock Salt, Table Salt Salt as needed
  • Kali Mirch Black Peppercorn, Milagu,kurumulaku, peppers Pepper as needed.
  • Brick Cheese, Grated cheese Cheese (Grated: 1/4 to) 1/2 cup
  • (From my personal experience, do not use cheddar cheese, it browns very fast. You can use regular block cheese grated.)

Instructions (Preparation Steps):

  • Chicken Layer:
  • Grease a baking dish and layer the chicken shredded at the bottom.
  • White Sauce Layer:
  • In a sauce pan, melt 2 tbsp butter, add the maida to it.
  • Mix it properly on low heat and when the raw smell is gone (pls do not brown it) add the milk to it and whisk properly till you get a thick sauce. Add pepper and salt to this.
  • Pour this over the chicken layer.
  • Potato Layer:
  • Pressure cook the potatoes and mash it properly and add butter and milk to it to make a smooth paste
  • Add salt and pepper to this mix.
  • Now add the potato mash on top of it and smooth it with a spatula.
  • Sprinkle grated cheese on top (generously!!!! for better taste)
  • Bake for half hour (more or less) depending on the oven, the potatoes have to brown a bit (that is the idea)
  • Slice and enjoy it warm with butter toasted garlic bread.

Cook's Tip:
Avoid the use of butter. It it is essential to use, use a butter containing low saturated fat or with plant stanols (which avoid absorption of cholesterol by our body) or similar substitutes.
Never freeze cheese. It changes the flavor and ruins the texture.
If your recipe has come out too salt (salty), try adding a little cider vinegar, ½ tsp at a time, to curb the taste


Rate this Recipe:




  • Very Good
    101 days ago
    can we please get measurements in cups, tsp...ect instead of ml,kg ect