Parramatta Pie Recipe

Name: Parramatta Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter, cut into small pieces; 2 cups flour, sifted; Salt; 1/2 cup water; 1 (3-pound) chicken; 1 bay leaf; 1 sprig thyme; 6 parsley stalks; 2 tablespoons butter; 2 tablespoons flour; 5/8 cup chicken stock; Salt, to taste; White pepper, to taste; 1/2 cup cream; 1/4 cup white wine; 1/2 medium onion, finely sliced; 1/2 cup celery, finely sliced; 4 ounces sliced ham; Clarified butter; 1 cup mushrooms; 1/2 lemon, juiced; 1 egg yolk

Servings: persons

3/4 cup butter, cut into small pieces
2 cups flour, sifted
Salt
1/2 cup water
1 (3-pound) chicken
1 bay leaf
1 sprig thyme
6 parsley stalks
2 tablespoons butter
2 tablespoons flour
5/8 cup chicken stock
Salt, to taste
White pepper, to taste
1/2 cup cream
1/4 cup white wine
1/2 medium onion, finely sliced
1/2 cup celery, finely sliced
4 ounces sliced ham
Clarified butter
1 cup mushrooms
1/2 lemon, juiced
1 egg yolk

1
For Pastry: Combine flour, salt and butter.
2
Mix in water to form dough.
3
Knead lightly into a ball and let rest for 1 hour.
4
Roll pastry out to cover top of pie dish, leaving enough of an overhang to form a secure edge and set aside to rest for 20 minutes.
5
Meanwhile, place whole chicken in pot with water to cover.
6
Add bay leaf, thyme and parsley.
7
Cover and simmer 25 minutes.
8
Remove chicken and cool.
9
Cut into 1-inch cubes.
10
Melt butter in saucepan over medium heat and add flour.
11
Stir well and cook 1 minute to make roux.
12
Strain 5/8 cup chicken stock and add to roux, whisking well, to make sauce.
13
Season with salt and pepper and add cream and wine.
14
Whisk again until smooth and simmer for 5 minutes.
15
Preheat oven to 375 degrees F. Place 1/2 of chicken in bottom of pie dish, cover with onion, then celery, then ham.
16
Heat a little clarified butter in small saucepan and fry mushrooms for 1 minute.
17
Add mushrooms to pie dish, along with lemon juice.
18
Top this with remaining chicken and pour sauce on top of it all.
19
Secure pastry to pie dish with water.
20
Cut air hole in top of dough and paint dough with egg yolk.
21
Bake 40 minutes.

970

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3/4 cup butter, cut into small pieces, 2 cups flour, sifted, Salt, 1/2 cup water, and more.

Yes, Parramatta Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Parramatta Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions