Parsley Chicken Pie Recipe

Name: Parsley Chicken Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 bunches fresh parsley; 2 ounces good-quality boiled ham or lean bacon (see note); 1 3-pound frying chicken, cut into serving-sized pieces; 1 medium onion, chopped; 1 bunch tarragon, chopped; 1/4 teaspoon ground mace; 1/4 teaspoon ground nutmeg; Freshly ground white pepper to taste; Salt to taste, if desired; 1 cup veal or chicken stock; 1 cup ( 1/2 pint) heavy cream; 2 cups flour; 1 egg; 4 ounces (1 stick) unsalted butter; Salt if desired; 1 egg for glazing pastry

Servings: persons

3 bunches fresh parsley
2 ounces good-quality boiled ham or lean bacon (see note)
1 3-pound frying chicken, cut into serving-sized pieces
1 medium onion, chopped
1 bunch tarragon, chopped
1/4 teaspoon ground mace
1/4 teaspoon ground nutmeg
Freshly ground white pepper to taste
Salt to taste, if desired
1 cup veal or chicken stock
1 cup ( 1/2 pint) heavy cream
2 cups flour
1 egg
4 ounces (1 stick) unsalted butter
Salt if desired
1 egg for glazing pastry

1
Preheat oven to 350 degrees.
2
Remove skin and visible fat from chicken pieces.
3
Mince parsley in a food processor.
4
Dice ham or bacon.
5
Use an oval or round earthenware terrine, large enough to hold all ingredients comfortably.
6
Place the minced parsley in the bottom.
7
It should fill the terrine to the depth of about an inch.
8
Strew the ham or bacon pieces over the parsley.
9
Place the chicken pieces on top of the ham.
10
Sprinkle onion, tarragon and other seasonings over the chicken.
11
(Add salt only if desired; the stock may be very salty when it has been reduced.)
12
Bring stock and cream to a boil in a small saucepan, and continue boiling slowly until reduced by half.
13
While the stock and cream are reducing, make the pastry by mixing all ingredients together in food processor.
14
If the pastry is too mealy, add a little ice-cold water, a 1/2 teaspoon at a time, until it is soft enough to roll out.
15
Roll out the pastry in a shape and size to fit the top of the terrine.
16
Add reduced the stock and cream to the chicken mixture.
17
Place the pastry over the top, trimming the edges to fit.
18
Make a few gashes in the top of the pastry.
19
Beat the last egg with a little water, and paint the surface of the pastry crust.
20
If you wish, cut a few leaves or decorative shapes from the extra pastry, place them on the crust, and glaze with the egg.
21
Place the pie in the oven, and bake for approximately 1 hour.
22
During last 15 minutes of cooking, turn the oven heat up to 450 degrees to brown the crust.
23
Serve immediately when done.

950

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

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 3 bunches fresh parsley, 2 ounces good-quality boiled ham or lean bacon (see note), 1 3-pound frying chicken, cut into serving-sized pieces, 1 medium onion, chopped, and more.

Yes, Parsley Chicken 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!

Parsley Chicken Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions