37 %
Thiamin contributes to normal energy-yielding metabolism, to the normal function of the heart and to normal psychological function.
How many calories are in baked chicken pie?
288kcal
in a 100 g portion
288 kcal per 100 g.
Source: UK CoFID 2021, record 19-515, 12 analysed samples. Checked 5 October 2026.
17.7 gFat
9 gProtein
1.7 gFibre
37 %Daily thiamin
What’s in a 100 g portion
About a third of a portion is water, which is why the calories stay low. What is left is mostly carbohydrate.
- 17.7 gFat
- 9 gProtein
- 24.6 gCarbohydrate
- 1.7 gFibre
- 45.6 gWater
- 1.4 gMinerals and the rest
Above average for meat
Chicken pie is 288 kcal per 100 g. The 253 meat in this database average 241.
Chicken pie288
Meat average241
High in saturated fat
7 g of saturates per 100 g, which is red on a UK traffic-light label (the line is 5 g).
Saturates, per portion7 g
Fat, per portion17.7 g
Vitamins and minerals in chicken pie
Two of the 16 reach the “high in” level, led by thiamin.
Only a trace
- Vitamin A
- Vitamin B12
Show all 16 with amounts
Chloride450 mg, 56 %
Thiamin (vitamin B1)0.41 mg, 37 %
Niacin (vitamin B3)3.1 mg, 19 %
Phosphorus90 mg, 13 %
Manganese0.23 mg, 12 %
Pantothenic acid (vitamin B5)0.64 mg, 11 %
Vitamin B60.12 mg, 8.6 %
Biotin0.004 mg, 8 %
Calcium60 mg, 7.5 %
Potassium140 mg, 7 %
Riboflavin (vitamin B2)0.09 mg, 6.4 %
Zinc0.6 mg, 6 %
Copper0.06 mg, 6 %
Iron0.8 mg, 5.7 %
Folate0.008 mg, 4 %
Magnesium15 mg, 4 %
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.
What chicken pie doesn’t give you. And where to find it.
No recorded vitamin A or vitamin B12, and only 4 % of the folate reference intake per 100 g.
Vitamin A
Tracein chicken pie
Find it inLiver, calf, fried3152 % per 100 g
Vitamin B12
Tracein chicken pie
Find it inLiver, ox, raw4400 % per 100 g
Folate
4%in chicken pie, per 100 g
Find it inLiver, chicken, fried675 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Made in Cambridgeshire
Made in the UK since 1998, with every nutrient and its declared amount listed on the label.
Chicken pie against other meat
Per 100 g, chicken pie has the most thiamin of the 6 here, ahead of kidney (lamb, raw).
0.4mg
0.3mg
0.2mg
0.1mg
0mg
0mg
Pie, chicken, individual, bakedthis page
Kidney, lamb, raw−0.1 mg
Kidney, pig, stewed−0.2 mg
Brain, lamb, boiled−0.3 mg
Sweetbread, lamb, raw−0.4 mg
All values per 100 g, from the same dataset. Differences are against chicken pie.
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Questions about chicken pie
Four questions chosen by the facts above, so every food answers differently.
How many calories are in a portion of chicken pie?
A typical portion (100 g cooked) gives 288 kcal. Per 100 g the figure is 288 kcal.
Is chicken pie high in chloride?
Yes. Pie, chicken, individual, baked has 450 mg chloride per 100 g, 56 % of the NRV, above the 30 % threshold for a “high in” claim.
Which vitamins and minerals does chicken pie have most of?
By share of the daily reference intake: chloride (450 mg, 56 %), thiamin (0.41 mg, 37 %) and niacin (3.1 mg, 19 %) per 100 g.
Is chicken pie a good source of protein?
Pie, chicken, individual, baked has 9 g protein per 100 g, 12 % of the energy, which meets the UK threshold for “source of protein”.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 19-515, Pie, chicken, individual, baked, 12 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: LGC, Nutrient analysis of foods important in elderly people, 1994; and industry data, 2013. Phytosterols from 19-288. Values are per 100 g of the edible part; a portion is 100 g, 100 g cooked, the usual UK portion for meat. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 253 meat kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Whole Chicken). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More meat
From the same group, with calories per 100 g, and the foods with the most thiamin.
