This chicken pie is pure comfort, layered with a rich tomato base, roasted soffritto and golden chicken folded through with olives, capers, and oregano. Baked in a Mud Australia Oval Baker beneath a blanket of silky mashed potato and crisp puff pastry.
Tomato Sauce
1 kg tomato passata
25 g tomato paste
100 g onion (about 1 medium), finely chopped
4 garlic cloves (20 g), minced
⅓ cup (85 g) olive oil
Salt, to taste
Soffritto
500 g onion (about 3 large), roughly chopped
500 g carrot (4–5 medium), roughly chopped
Chicken
2 kg chicken thighs, skin-on, boneless
½ tbsp (10 g) honey
3 tbsp (50 g) soy sauce
Chicken Pie Mix
300 g roasted, chopped capsicum
40 g sliced olives
The prepared tomato sauce (500 g from above)
1 tsp (3 g) chilli flakes
Salt & pepper, to taste
500 g soffritto (from above)
15 g capers, salt-packed, rinsed
1.8 kg chopped cooked chicken (from above)
1 bunch oregano, leaves picked
Mashed Potato
2 kg potatoes, peeled and boiled until tender
250 g finely grated parmesan
250 g butter
250 g cream
Salt & pepper, to taste
A pinch of nutmeg
To Finish
Puff pastry, enough to cover the pie in your baking vessel
Egg yolk, for glazing
Make the Tomato Sauce — Sauté onion and garlic in olive oil until golden. Stir in tomato paste briefly to cook off the raw taste. Add passata, season with salt, and simmer until reduced to about 500 g—a thick, rich sauce.
Roast & Purée the Soffritto — Chop onion and carrot into chunks and roast at 220 °C until lightly caramelised. Cool, then blend to a coarse purée.
Prepare the Chicken — Brush chicken thighs with a mixture of honey and soy sauce. Refrigerate uncovered for a few hours until the surface feels dry. Roast at 220 °C for 12–15 minutes until golden and cooked through. Cool, then chop into 2–3 cm cubes.
Mix the Filling — In a large bowl, combine roasted capsicum, olives, tomato sauce, chilli flakes, salt, pepper, soffritto, capers, chopped chicken, and oregano leaves. Mix well.
Make the Mashed Potato Topping — Mash potatoes until smooth. Gently heat butter and cream until melted, then fold into the potato. Stir in parmesan, nutmeg, salt, and pepper.
Assemble the Pie — Preheat your oven to 180 °C (fan-forced). Spread the chicken pie mix evenly in the Oval Baker (or similar dish). Top with a thick layer of mashed potato, smoothing the surface. Cool completely.
Top with Pastry & Bake — Cover the cooled pie with puff pastry, trimming edges neatly. Cut three small steam holes in the centre, gently press down to remove air pockets, and score the pastry lightly. Brush with egg yolk. Bake until the pastry is golden and crisp—about 40–50 minutes
LoDe Pies is a bakery just a few doors down from our Surry Hills store in Sydney. Renowned for their exquisite, Michelin-standard pastries, LoDe Pies and Pastries is the creation of acclaimed Sydney chefs Federico Zanellato (Lumi Dining, Restaurant Leo) and Lorenzo Librino (Lumi). If you’re in the neighbourhood, we recommend stopping by to try their French-style pithiviers or savoury pies. You’ll also spot Mud pieces in Blossom throughout their beautiful space.
