Summary of "The Pie That Beat 1,000 Pies - Chicken Kiev Pie"

Title / Presenter

“The Pie That Beat 1,000 Pies - Chicken Kiev Pie” — Backyard Farm, Rick Rick recreates Baldi’s (Baldi’s Pies, Wigan) Chicken Kiev pie with permission from Alex; he references Baldi’s website in the video description.

Ingredients

Chicken breast — about 800 g (Rick used breast to match the white, shredded appearance; thighs can be substituted).
Leek(s) — chopped/cubed (no exact quantity given; enough to be visible in the filling).
Fresh parsley — a generous amount (used in the filling and as a bright green topping).
Shortcrust pastry — enough for a deep pie base and a lid (Rick made his own earlier).
Butter — for cooking leeks, making béchamel and the garlic butter topping.
Flour — for the roux/béchamel.
Milk — for the béchamel.
Reserved chicken poaching liquid — added into the béchamel for extra flavor.
Salt and white pepper — to season (white pepper used in béchamel and leeks).
Fresh minced garlic — briefly cooked with the leeks (only used inside the filling).
Garlic powder / granules — about 1/2 tsp suggested for the garlic butter and about 1/2 tsp for the panko topping (Rick rehydrates granules in melted butter).
Panko breadcrumbs — for the parsley–breadcrumb topping.
Egg wash — to glaze the pie before baking.

Substitutions & Notes

Chicken thighs can be used instead of breast (different color/texture).
Garlic powder is preferred on the topping if pies will be reheated later (fresh garlic can burn and become bitter on reheat). Fresh garlic inside (cooked briefly with leeks) gives a subtler flavor.
Rick suggests the finished pie might fit better in a 7-inch tin; he used an 8-inch deep tin and found the filling quite tight.

Equipment & Preparation

Deep pie tin (Rick used an 8-inch tin; a 7-inch tin may be closer to the original).
Rolling pin, board, knife, bowls.
Frying pan for the leeks; saucepan for poaching the chicken and making béchamel.
Tray for cooling poached chicken.
Oven preheated to about 190–200°C for baking.
Cooling rack; reheating stage at 180°C for warming before serving.
Gloves (optional) for shredding the chicken.

Method — Step by Step

Poach the chicken
- Place chicken breasts in a pan and cover with water. Add a little salt or a very small pinch of chicken stock (so as not to mask the chicken flavor).
- Bring to a boil, then reduce to a simmer for about 10–12 minutes.
- Turn off the heat and let the chicken sit in the hot water for ~5–10 minutes (Rick mentions both 5 and 10 minutes as resting times).
- Remove the chicken to a tray, cool enough to handle, then shred/pull into thin strands (Rick used hands/gloves).
Cook the leeks
- Melt butter over low heat in a pan; add the chopped/cubed leeks.
- Cook gently without browning (low heat, keep moving). Season lightly with salt and white pepper.
- Add minced fresh garlic and cook very briefly (~1 minute). Remove from heat and cool in a bowl.
Make the béchamel-style sauce
- Melt butter, add flour and cook as a roux (cook the flour off).
- Gradually add milk and some reserved chicken poaching liquid to build the sauce.
- Stir until thick — aim for a paste-like consistency (thicker than a runny sauce) so it will bind the filling.
- Season lightly with salt and white pepper. Remove from heat and cool.
Combine the filling
- Mix shredded chicken, cooled leeks/garlic, chopped fresh parsley and the cooled thick béchamel together.
- Taste and adjust seasoning (keep it subtle — judges described a mild creaminess with chicken flavor).
- Cool the filling completely before assembling the pie (Rick emphasizes everything needs to be cold).
Prepare the topping
- Melt some butter and add about 1/2 teaspoon garlic powder to rehydrate — this is the garlic butter to brush on the baked pie.
- Mix panko breadcrumbs with chopped fresh parsley, a small pinch of salt and roughly 1/2 teaspoon garlic powder (quantities approximate). This is the final topping to press onto the pie after baking.
Assemble the pie
- Preheat oven to around 190–200°C.
- Roll out shortcrust pastry and line the deep pie tin with a base. Trim excess if necessary.
- Pack the cooled filling into the pastry base firmly (no air pockets; press down to pack).
- Roll out a lid to fit, seal the edges, trim and press to secure. Cut 2–3 vents in the top.
- Egg wash the top to encourage color.
Bake and finish
- Bake in the preheated oven for roughly 30–40 minutes (check for a golden pastry).
- Remove from the oven and brush the top liberally with the garlic butter so it soaks in.
- Immediately press the parsley–panko breadcrumb mix onto the buttered top so it adheres.
- Let the pie cool on a rack until cold enough to remove from the tin. (Rick cooled it fully; he later reheats before serving.)
Reheat before serving (optional; Rick’s approach)
- Rewarm the assembled pie in the oven at 180°C for about 12 minutes to crisp the top and warm the interior.
- Let rest briefly after reheating, then slice and serve.

Tips, Chef Notes & Common Mistakes

Keep leeks and garlic soft and avoid browning; the pie aims for a subtle, not caramelized, flavor.
Use a thick béchamel — the filling should be paste-like so the pie is packed and stable.
Reserve the chicken poaching liquid and add some to the béchamel for extra chicken flavor.
Use garlic powder on the topping (rather than fresh garlic) if the pie will be taken home/reheated — fresh garlic can burn and turn bitter on reheat.
Pack the filling tightly to mimic the dense, “packed” look of the original pie.
Make sure the filling is fully cooled before assembly — “everything cold” prevents condensation and soggy pastry.
Egg wash helps color; press the parsley–panko onto warm butter so it sticks.
If the filling seems too tight for your tin, consider using a smaller (7-inch) tin to achieve a fuller, deeper pie.

Plating & Serving

Slice and serve warm. Rick reheated briefly to crisp the top before serving.
The pie presents a mild garlic note, moist chicken, leek and parsley — served simply, with no additional sauces mentioned.

Variations Mentioned

Use chicken thigh meat instead of breast (different color/texture).
Steam the leeks instead of gently cooking them in butter.
Use fresh garlic in the breadcrumb topping for a stronger flavor (note the risk of burning on reheating).
Adjust tin size for presentation (7-inch may give a fuller-looking, deeper pie).

Rick’s Thoughts on Authenticity

Rick built this recipe by eye from photos and judges’ comments; Alex did not provide a recipe. He aimed to replicate the hallmarks: shredded/poached chicken, thick béchamel, lots of parsley, and a panko–parsley breadcrumb topping. He believes the result is very close in spirit and calls it “a fantastic pie,” while noting he can’t confirm an exact match without Alex’s confirmation.

Referenced Sources

Presenter/channel: Backyard Farm — Rick.
Recipe inspiration / subject: Baldi’s Pies (Wigan); Alex (owner) — details and judges’ comments referenced from Baldi’s website (links/info referenced in Rick’s video description).