This easy puff pastry chicken pie is a comforting, homemade meal with tender chicken, hearty vegetables, and a creamy, flavorful sauce wrapped in golden, flaky pastry. Perfect for a quick and satisfying dinner, it’s made with simple ingredients you likely have at home. Serve it with green veggies for a wholesome and hearty meal!
Ingredients Needed
- 2 x 320g (2 x 11oz) rolls of ready-rolled puff pastry
- 3 chicken breasts, cut into small chunks
- 3 carrots, peeled and chopped into chunks
- 3 medium-sized potatoes, peeled and chopped into small chunks
- 1 tsp salt
- ½ tsp black pepper
- 2 sprigs fresh thyme or 1 tsp dried thyme
- 600ml (2 ½ cups) chicken stock (or water + 3 stock cubes)
- 50g (3 ½ tbsp) butter
- 1 large onion, peeled and finely chopped
- 6 tbsp plain (all-purpose) flour
- 300ml (1 ¼ cups) milk (half or full-fat)
- Juice of 1 lemon
- 1 egg, slightly whisked (for egg wash)
How To Make Puff Pastry Chicken Pie
- Preheat the oven: Preheat your oven to 200°C (400°F) fan.
- Prepare the pastry base: Line a 10 x 8-inch (25 x 20cm) pie dish with one roll of puff pastry. Prick the base several times with a fork and trim any large overhanging bits.
- Blind bake the pastry: Line the pastry with baking parchment, fill with baking beans (or dried beans), and bake for 10 minutes. This prevents a soggy bottom. Remove from the oven and set aside.
- Cook the chicken and vegetables: In a large saucepan, add the chicken, carrots, potatoes, salt, pepper, thyme, and stock. Bring to a boil, then simmer for 15 minutes. Turn off the heat.
- Make the creamy sauce: In another large saucepan, melt the butter over medium heat and add the chopped onion. Cook for 5-6 minutes until soft.
- Add flour to form a roux: Stir in the flour using a balloon whisk until a thick paste forms. Let it cook for 1 minute, stirring continuously.
- Incorporate the stock: Gradually add ladles of stock from the chicken pan (avoiding chicken and veggies), whisking constantly to keep the mixture smooth.
- Add the milk: Pour in the milk and heat while stirring. The sauce should thicken as it warms.
- Combine everything: When the sauce is almost boiling (but not bubbling), add the chicken and vegetables. Stir in half the lemon juice, taste, then add the rest if needed. Adjust seasoning.
- Assemble the pie: Remove the baking beans and parchment from the pie base. Pour the creamy chicken filling into the dish.
- Top with pastry: Brush the edges with egg wash, then place the second sheet of puff pastry over the top. Pinch the edges to seal, brush with more egg wash, and pierce a few small holes in the top.
- Bake the pie: Bake at 200°C (400°F) fan for 20-25 minutes until golden brown.
- Serve: Enjoy hot with green vegetables on the side.
Recipe Tips
- Prevent a Soggy Bottom: Blind bake the pastry base with baking beans to keep it crisp and sturdy. This step helps avoid a soft or undercooked bottom.
- Thicken the Sauce Properly: Stir the flour into the butter and onions until it forms a thick paste. Cook it for a minute before adding the stock to avoid a raw flour taste.
- Control the Lemon Flavor: Add half the lemon juice first, taste, and then decide if you need more. Too much can overpower the creamy sauce.
- Seal the Pastry Well: Brush the edges with egg wash before placing the top pastry layer. This helps it stick and prevents the filling from leaking out.
- Avoid a Gummy Texture: Let the pie rest for 5 minutes after baking. This helps the filling set, making it easier to slice without oozing everywhere.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover chicken pie cool to room temperature. Then, cover it tightly with plastic wrap or store it in an airtight container. Keep it in the fridge for up to 3 days.
- Freeze: This pie can be frozen, but the pastry may lose some crispness. Wrap individual slices or the whole pie in foil and place in a freezer-safe container. Freeze for up to 2 months. To serve, thaw in the fridge overnight before enjoying cold or reheating in the oven for a crispier texture.
- Reheat: Preheat the oven to 180°C (350°F). Place the pie on a baking tray and cover it loosely with foil to prevent over-browning. Bake for 15-20 minutes until heated through and the pastry is crispy.
Nutrition Facts
Serving Size: 1 slice (1/6 of pie)
- Calories: 870
- Total Fat: 51g
- Saturated Fat: 16g
- Cholesterol: 86mg
- Sodium: 932mg
- Potassium: 929mg
- Total Carbohydrates: 75g
- Dietary Fiber: 5g
- Sugars: 5g
- Protein: 26g
Try More Puff Pastry Dinners:
Puff Pastry Chicken Pie
Description
This easy puff pastry chicken pie is a comforting, homemade meal with tender chicken, hearty vegetables, and a creamy, flavorful sauce wrapped in golden, flaky pastry. Perfect for a quick and satisfying dinner, it’s made with simple ingredients you likely have at home. Serve it with green veggies for a wholesome and hearty meal!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 200°C (400°F) fan.
- Prepare the pastry base: Line a 10 x 8-inch (25 x 20cm) pie dish with one roll of puff pastry. Prick the base several times with a fork and trim any large overhanging bits.
- Blind bake the pastry: Line the pastry with baking parchment, fill with baking beans (or dried beans), and bake for 10 minutes. This prevents a soggy bottom. Remove from the oven and set aside.
- Cook the chicken and vegetables: In a large saucepan, add the chicken, carrots, potatoes, salt, pepper, thyme, and stock. Bring to a boil, then simmer for 15 minutes. Turn off the heat.
- Make the creamy sauce: In another large saucepan, melt the butter over medium heat and add the chopped onion. Cook for 5-6 minutes until soft.
- Add flour to form a roux: Stir in the flour using a balloon whisk until a thick paste forms. Let it cook for 1 minute, stirring continuously.
- Incorporate the stock: Gradually add ladles of stock from the chicken pan (avoiding chicken and veggies), whisking constantly to keep the mixture smooth.
- Add the milk: Pour in the milk and heat while stirring. The sauce should thicken as it warms.
- Combine everything: When the sauce is almost boiling (but not bubbling), add the chicken and vegetables. Stir in half the lemon juice, taste, then add the rest if needed. Adjust seasoning.
- Assemble the pie: Remove the baking beans and parchment from the pie base. Pour the creamy chicken filling into the dish.
- Top with pastry: Brush the edges with egg wash, then place the second sheet of puff pastry over the top. Pinch the edges to seal, brush with more egg wash, and pierce a few small holes in the top.
- Bake the pie: Bake at 200°C (400°F) fan for 20-25 minutes until golden brown.
- Serve: Enjoy hot with green vegetables on the side.
Notes
- Prevent a Soggy Bottom: Blind bake the pastry base with baking beans to keep it crisp and sturdy. This step helps avoid a soft or undercooked bottom.
- Thicken the Sauce Properly: Stir the flour into the butter and onions until it forms a thick paste. Cook it for a minute before adding the stock to avoid a raw flour taste.
- Control the Lemon Flavor: Add half the lemon juice first, taste, and then decide if you need more. Too much can overpower the creamy sauce.
- Seal the Pastry Well: Brush the edges with egg wash before placing the top pastry layer. This helps it stick and prevents the filling from leaking out.
- Avoid a Gummy Texture: Let the pie rest for 5 minutes after baking. This helps the filling set, making it easier to slice without oozing everywhere.
Puff Pastry Chicken Pie