Home > Recipes > Favourite chicken recipes > Easy chicken puff pastry pie

Easy chicken puff pastry pie

Published: 13 Jul 18
Updated: 18 Mar 24

A classic and creamy chicken pie always hits the sweet spot. You can make the filling up to 48 hours in advance – simply top with the pastry, bake and voilà!

Take a look at our similar recipe, this chicken, mushroom and leek pie has a filo pastry topping.

Easy
November 2017

Test kitchen approved

Serves 4
Hands-on time 20 min, oven time 30 min

A classic and creamy chicken pie always hits the sweet spot. You can make the filling up to 48 hours in advance – simply top with the pastry, bake and voilà!

Take a look at our similar recipe, this chicken, mushroom and leek pie has a filo pastry topping.

Nutrition: per serving

Calories: 776kcals
Fat: 46.1g (20.4g saturated)
Protein: 34.6g
Carbohydrates: 44.4g (9.2g sugars)
Fibre: 9g
Salt: 1.5g

Save recipe

Save

Save recipe Print

Rate

Ingredients

Glug of veg oil
2 leeks, finely sliced
3 carrots, finely sliced
2 garlic cloves, crushed
6 free-range skinless chicken thigh fillets, chopped
150ml dry white wine
2 tbsp wholegrain mustard
4 tbsp créme fraíche
1 tbsp plain flour
Bunch of fresh parsley, chopped
320g ready-rolled puff pastry
Splash of milk

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oven to 200°C/180°C fan/gas 6. In a large deep frying pan, heat a glug of veg oil and add the sliced leeks and carrots. Gently fry for about 10 minutes until starting to soften.
Add the garlic cloves and chicken thigh fillets and turn up the heat. Cook for a few more minutes, then add the dry white wine. Bubble the wine for a couple of minutes, then stir in the wholegrain mustard and créme fraíche and simmer for 5 minutes.
Mix the plain flour with water to make a paste, then stir it into the pan. Stir in the fresh parsley and pour into a 1.5 litre pie dish with a pie funnel (optional).

Unroll ready-rolled puff pastry and drape it over the dish. Trim any excess, press down on the edges with a fork to seal, then cut a small hole in the centre. Cut shapes from the trimmings to decorate the top. Brush the pastry with milk, then bake for 25-30 minutes until golden.