Mike Robinson’s Chicken Pie Recipe

I was recently sent top chef and TV presenter Mike Robinson’s Chicken pie recipe, so thought I would share this tasty Winter warmer recipe with you as the nights draw in.

Mike Robinson's Chicken Pie
Mike Robinson's Chicken Pie

Mike’s takes on this British classic, Chicken Pie, cooked with savoury goose fat which he says is perfect for adding a subtle savoury flavour and silky texture to traditional dishes. He comments; “Goose fat is an essential Winter store cupboard ingredient.  It makes the most lovely, crumbly, savoury pastry as my recipe for Chicken, Wild Mushroom and Sage Pie shows.”

Chicken, wild mushroom and sage pie with goose fat pastry

A one pot pie topped with lovely, crumbly goose fat pastry.

Serves 6

1 medium chicken, about 3lbs/1.4kg in weight

Bouquet garni of sage, rosemary and parsley

2 large shallots

3 cloves of garlic

1 litre of milk

300g salted butter

Large bunch of sage (finely chopped)

Large bunch of parsley (finely chopped)

2 courgettes

250g flour

1 tbsp wholegrain mustard


200g plain flour

1 pinch salt

1 egg

80g goose fat

20g butter

To make the pastry:

(This pastry is very crumbly and short, so don’t worry if it doesn’t roll out perfectly.)

Place all the pastry ingredients in a food processor (make sure the fats are cold) and pulse once or twice. Now bring together into a ball by hand and wrap tightly in cling film. Leave the pastry to rest in the fridge for 2 hours.

To make the pie:

Poach the chicken in a large pan by covering the bird with cold water and placing on the heat until it is simmering. If you wish you can add some salt and peppercorns to the water.

When the chicken is tender (for a 3lbs/1.4kg chicken this will take about 45 minutes), remove from the broth and keep the stock for future use – it freezes very well.

Now cool the chicken and pull of all the meat from the carcass. Keep the meat in good sized chunks – it improves the pie’s texture.

Finely chop the garlic, courgettes and shallots and gently soften them in a small amount of the butter in a heavy pan on a low heat. This will take 20 minutes.

Meanwhile, make the white sauce. In another pan, melt the remaining butter and mix in the flour. Cook very gently over a low heat for 5 minutes.

Then add the milk slowly until the liquid is smooth (if you run out of milk, add some of the chicken stock).

Add to the white sauce, the softened vegetables, the mustard and the finely chopped sage, then season to taste.

Stir in the chicken gently and add the chopped parsley.

Pour the mixture evenly in several small pie dishes or alternatively a large pie dish.

Preheat the oven to 200c.

Roll out the chilled pastry quickly and carefully and cover the chicken mix in the dishes. Brush the pastry with a beaten egg and bake at 200c for 30 minutes.

Serve with a green salad and Chablis.

Click on the link for more information on cooking with goose fat and more recipe ideas, or contact the Goose Fat Information Service on 0207 631 3232.

Let me know if you try Mike’s Chicken Pie recipe and what you think.