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Shipard Pie: simple chicken pie in a crispy crust

Prep 20 min Cook 35 min Difficulty 2/5

Two-serving Shipard Pie with creamy mushroom chicken filling and a buttery crust. Simple steps for a cozy dinner.

Why this recipe works

Shipard Pie is a small, creamy chicken pie with mushrooms and thyme in a buttery crust. It’s ideal for two servings, weeknight dinners, or a cozy weekend bake.

Search intent: how to make shipard pie for two
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Key takeaways

Short prep: make dough, chill, assemble.
Blind bake crust to avoid soggy bottom.
Cool filling before filling and bake to finish.

Recipe guide

Shipard Pie is a small, creamy chicken pie with mushrooms and thyme in a buttery crust. It’s ideal for two servings, weeknight dinners, or a cozy weekend bake.

This two-serving chicken pie is ready in under an hour and tastes great.

  • Short prep: make dough, chill, assemble.
  • Blind bake crust to avoid soggy bottom.
  • Cool filling before filling and bake to finish.

1) Make and chill the pastry

Prepare a light pastry: rub cold butter into flour with a pinch of salt until it resembles coarse crumbs. Add 2 tbsp cold water and 1 tbsp olive oil, mix just until a dough forms, chill 20 minutes.

2) Cook the filling and cool it slightly

Cook filling: brown diced chicken in a little oil, set aside. Sauté onion, mushrooms, and garlic; dust with 1 tbsp flour, then deglaze with white wine and chicken stock. Simmer to slightly thicken, stir in cream and thyme, season, then cool.

3) Bake to finish

Assemble: roll dough to fit a small pie tin, blind bake 10–12 minutes, fill with the cooled mixture, seal with a lid, brush with egg, and bake 20–25 minutes until golden.

Ingredients

  • 200 g all-purpose flour
  • 100 g cold unsalted butter
  • 1 pinch salt
  • 2 tbsp cold water
  • 1 tbsp olive oil
  • 200 g boneless skinless chicken thigh, diced
  • 1 small onion, finely chopped
  • 100 g mushrooms, sliced
  • 1 garlic clove, minced
  • 1 tbsp plain flour
  • 100 ml chicken stock
  • 50 ml dry white wine
  • 50 ml double cream
  • 1 tsp fresh thyme leaves
  • salt to taste
  • black pepper to taste
  • 1 egg, beaten (for glaze)

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Make pastry: rub cold butter into flour and salt until mixture resembles coarse crumbs.
  3. Add cold water and olive oil, mix until dough just comes together, form disc and chill 20 minutes.
  4. Heat a drizzle of oil in a skillet over medium heat and sauté diced chicken until browned and cooked through, remove and set aside.
  5. In same skillet add a little oil, sauté onion until soft, add mushrooms and cook until reduced.
  6. Add garlic and cook 1 minute, sprinkle in 1 tbsp plain flour and cook briefly to remove raw taste.
  7. Deglaze with white wine, add chicken stock and simmer until slightly thickened.
  8. Stir in cream, thyme, cooked chicken, season with salt and pepper, simmer 1–2 minutes then cool slightly.
  9. Roll chilled pastry on a floured surface to fit a small pie tin for 2 servings; trim edges and chill 10 minutes.
  10. Line pastry with baking paper, fill with baking weights or dried beans and blind bake 10–12 minutes, remove weights and bake 3–5 minutes more until pale golden.
  11. Fill prebaked crust with cooled chicken mixture, brush pastry edges with beaten egg, top with a pastry lid or second circle, seal and crimp edges.
  12. Brush top with beaten egg and cut a small vent in the top crust.
  13. Bake 20–25 minutes or until pastry is golden and filling bubbling, rest a few minutes before serving.

FAQs

Can I make this pie larger? Yes. You can scale the recipe up, but keep the crust-to-filling ratio balanced and bake longer for larger pies.
Why blind bake the crust? Chill the dough well and blind bake properly to prevent soggy crust.
How long can I store the pie? Leftovers refrigerate well for 2–3 days; reheat gently.