Eid Bake: chicken pot pie

I think the amount of work that goes into developing recipes is never quite acknowledged. As a professional recipe/product developer (yup, this is what I do in my “big girl job”) let me just tell you, it is a lot of hard work! Tests, trials and tweaks in a seemingly never ending cycle is what it feels like many times but the reward of finally getting a recipe to work is incredible!

I started developing this recipe (unintentionally) about 2 years ago and I’ve finally gotten it to a place where I’m very happy with it. I’ve cut down the recipe time and have made it almost a one pot dish which means limited washing up – I am SO OVER DOING THE DISHES AT THE MOMENT. Gosh.

Anyway, this pie.. It’s incredibly tasty and a perfect pie for Eid! Below is the recipe, written in as much detail as I could muster the energy for (you know how it be when you’re fasting). I’ve also filmed it and you can find that on my Tiktok (@tmaeats) or on my Instagram (@themacaronaddict).

There are 2 components to this pie – the crust and the filling. Both very fire recipes if I do say so myself. There are shortcuts that I’ll also share if you want to save some time!


  • Use store-bought pastry
  • Use rotisserie chicken/ already cooked chicken

But if you want to go on with this mini-project that’s so worth it, here are all the recipes!

For the pastry you’ll need:

  • 315g all purpose flour
  • 170g margarine
  • 85g unsalted butter
  • 1/2 tsp of salt

This pastry is so incredibly flaky! The fat content is so high there’s really no need for any other binders.

But incase you find that you need some extra moisture, add cold water – 1 tbsp at a time until the dough comes together.

First, mix the flour and salt together, then rub in the fats leaving some larger pieces in the dough.

Bring the dough together gently and do not over knead so that it remains flaky.

When the dough comes together in your bowl, transfer it onto a worktop and using your hands, gently flatten the dough into a rough square. Then fold the dough over itself (like a letter). I do this for extra flakiness and it is completely optional! But why wouldn’t you want to maximise the flake?!

Next, wrap your dough in clingfilm and refrigerate until you’re ready to assemble your pie!

This pastry makes enough to cover a 6 x 10 inch casserole.

For the filling you’ll need:

  • 500g cooked chicken breast – shredded
  • 2-3 medium potatoes – chopped into cubes
  • 2 large carrots – chopped into cubes
  • 1 cup of peas
  • 1/2 small red onion – chopped into small pieces
  • Garlic cloves (as many as your heart desires)
  • *Spices: paprika, cayenne pepper, white and black pepper, thyme, salt, curry
  • Stock cubes of choice
  • 4tbsp flour
  • 60g of butter
  • 625ml or 2.5 cups of milk

* no measurements for spices because I encourage measuring with your heart 😊

In a large pot/pan, heat a couple of tablespoons of olive oil on medium heat. Add in your chopped onions and sauté until fragrant.

Add the potatoes and carrots followed by all the spices and garlic. Fry this until the spices are fragrant and the veg slightly browned. Then, add water to help cook the veg and cover until tender. The water will have been absorbed here.

Next up is making the sauce! Add the butter until it melts then add the flour and cook for a few minutes to cook out the raw flour taste (this is in the same pan btw, with the carrots and potatoes kay?).

Now slowly add in the milk and ensure everything is well combined. The sauce will thicken as it heats up. This is a good time to check for salt.

Once the sauce is thick enough to coat the back of a spoon, add in your shredded chicken and peas. Mix everything thoroughly and you’re done!!!

Now assembly time. I have a fear of soggy bottoms so I avoid having pastry at the bottom of my pie.

Once your filling has cooled, scoop the mix into a baking dish of your choice. I used my trusty 6×10 baking dish which probably feeds like 10-12 people – perfect for Eid gatherings!

Covering your pie filling with your pastry really presents limitless options! You can do whatever design your heart desires.

I wanted as much crust as possible so I added a braid around the corners and it came out SO BEAUT! While you prep your pie, make sure you preheat your oven to 180C.

Once you’re happy with your pie, next stop > the oven. But first, beat an egg to brush the top with. You can also use milk or cream (not oil… someone I know used oil…..).

Bake your beautiful Eid pie at 180C for 30-45 minutes until its LOVELY and golden brown. I advise you let the pie cool and set a bit – maybe like 20 minutes so you don’t burn yourself! And ENJOY!

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