All Oceans Blog


Tel. 054 332 2255

Tel. 054 332 2255

December 2019

Inspiried by

Summer has never tasted better with all oceans

We are huge fans of chicken. It is so versatile and can be used for dinners, lunches, sandwiches, at any time of the year. The best part about this recipe is freezing the mini pies for those “need to make a plan” moments. Simply defrost to room temperature and pop in the oven to heat up, then you’re ready to serve.

Chicken pie is perfect when you have left over chicken in the fridge, but do try our chicken breast bone 5 kg in store which works perfectly for chicken pie.


Flaky Pastry Crust

In a large mixing bowl, add the flour and salt.
Add the butter in small pieces and rub the flour and butter with your fingertips until incorporated. It should resemble rough bread crumbs.
Add the cream – which should also be chilled – and mix thoroughly with your hands. Roll the dough in a ball, cover with cling wrap and refrigerate for 30 minutes.

Chicken Pie Filling

Mix chicken with mayonnaise and tomato sauce until combined and you are left with a mushy chicken and mayo mix. The mixture should be wet.
Season with salt and pepper or any other spice you would like to add and set aside.
Roll your dough into a thin sheet and press desired circular shapes to fit over muffin pan bases with a cookie cutter. I just used a beer glass!
Line each muffin base with a circular sheet of dough, add spoonsful of filling and top with another sheet of dough.
Try pinching the edges of the dough together, make an x incision on top and brush with egg wash.
Bake for 15 – 18 minutes or until dough is golden brown. Remove and leave to cool.

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Flaky Pastry Crust

300 gr flour
5 ml salt
125 gr butter
100 ml cream

Chicken Pie Filling

3 cups leftover roast chicken shredded
3 tablespoons mayonnaise
1 tablespoon tomato puree or sauce
salt and black pepper
1 large egg whisked for egg wash



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