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Winter may be well and truly over, but that shouldn't stop you from savouring a comforting pie dinner that the whole family can relish at home. We consulted chefs and food specialists for their preferred pie fillings that evoke nostalgia while remaining equally impressive.

Remarkably, the majority of experts appeared to favour the same star ingredient for the pie - and it wasn't beef. While beef pies remain a traditional option, these chefs opted for a chicken filling, each combined with an array of complementary ingredients for a distinct flavour profile every time. Chicken is an adaptable ingredient that pairs well with countless flavours.

One chef characterised chicken pie as the "dependable friend who always shows up with a bottle of something really good". Here's how you can master the homemade pie for a cosy dinner with some expert-endorsed advice.

Chicken, leek and tarragon - Sophie Nahmad, lead recipe developer at Gousto

Sophie said: "My ultimate homemade pie? Chicken, leek and tarragon every time. If a steak and ale pie is the dependable friend who always shows up, a chicken, leek and tarragon pie is the one who shows up with a bottle of something really good.

"Look, I adore a classic steak and ale as much as the next chef but if you ask me what I'd make on a grey Tuesday when I want something that feels truly special without spending all day in the kitchen, it's chicken, leek and tarragon, every single time. The filling is rich, creamy and deeply savoury, the tarragon lifts the whole thing with this lovely aniseedy brightness, and that moment when you cut through the pastry lid and the steam billows out? Genuinely one of the great joys of British cooking.

"It's also wonderfully forgiving for home cooks. You can use leftover roast chicken, shop-bought all-butter shortcrust if you're short on time, and the filling actually improves if you make it the day before. That's a pie that's working with you, not against you."

Creamy Chicken and Mushroom Pie - Matt Fletcher, head chef at the Great Central Pub within The Landmark London

Matt said: "My favourite pie to make is my family's favourite: a creamy chicken and mushroom pie! The secret is building the flavour from the very start. I start by preparing a fresh chicken stock and allowing it to reduce for real depth, then I ensure the chicken is sealed in the pan first on a high heat and then deglazed with a nice oaky white wine.

"Onions, garlic, and a mixture of mushrooms follow for a rich additional flavour before adding in and reducing the chicken stock. A touch of double cream at the end gives the filling the perfect finish."

To achieve the ideal pie, Matt advises: "I prefer to chill the mix while I roll out the pastry before glazing the top with a free-range egg wash. Ensuring the oven is preheated and nicely hot helps the pastry rise and become golden and fluffy. Best served with seasonal vegetables and mashed potatoes, this pie is easy to make and a guaranteed crowd pleaser."

Chicken, Leek and Mustard Pie - Louise Wagstaffe, recipe chef at Matthews Cotswold Flour

Louise said: "My favourite pie has to be chicken, leek and mustard. It's a brilliant balance of flavours - the sweetness of the leeks, the gentle warmth of mustard and the richness of crème fraîche come together to create something that feels really comforting but still quite refined.

"For me, a great pie is about contrast. You want a creamy, flavourful filling and then that beautiful golden puff pastry on top. Using a good flour like Matthews Cotswold Flour gives you a pastry that rises well and bakes to a crisp, flaky finish, which makes all the difference. When you cut into it and the steam escapes, that's when you know you've got a proper pie."

When crafting the ultimate pie, Louise offered her top advice: "My biggest tip is to make sure the filling is well seasoned and properly thickened before it goes into the pie. If the sauce is too thin, it will soak into the pastry and you'll lose that lovely crisp texture.

"Secondly, always let the filling cool slightly before adding the pastry lid. This helps the pastry puff properly in the oven.

"And finally, don't be shy with the egg wash. A good brush of egg wash gives you that glossy golden finish that makes a pie look irresistible."

Daniel explained why he went for venison over chicken: "Pie is one of those dishes that instantly feels comforting and generous. For me, venison works beautifully because it has a deep, gamey flavour that becomes incredibly tender when slow-braised. Pairing it with Barkham Blue [cheese] gives the sauce a savoury richness and subtle tang that really elevates the dish beyond a traditional beef pie.

"It's also a great pie for home cooks because the filling is quite forgiving. As long as you take the time to brown the venison properly and allow it to braise slowly, the flavour develops naturally and the meat becomes wonderfully tender."

When preparing a pie at home, Daniel recommends: "My biggest tip is to let the filling cool completely before assembling the pie - it keeps the pastry crisp and prevents a soggy base. If you have time, make the filling a day ahead as the flavour will only improve."