Ingredients
Filling
- 1 tsp olive oil
- 40 g butter
- 1 small red onion, chopped
- 1 large leek, washed and finely chopped
- 200 g chestnut mushrooms, chopped
- 3 cloves garlic, crushed
- 2 tbsp plain flour
- Salt and black pepper, to taste
- 450 ml hot chicken stock
- 100 ml double cream
- 2 cooked chicken breasts, shredded or chopped (approx. 300 g)
- Small handful of fresh parsley, chopped
Pastry and Topping
- 1 sheet ready-rolled puff pastry
- 1 beaten egg, for egg wash
- 20 g grated Parmesan
- A sprinkling of sea salt flakes
Instructions
- Prepare the Vegetables: Heat 1 teaspoon of olive oil and 40 grams of butter in a large pan over medium heat. Add the chopped red onion, finely chopped leek, and chopped chestnut mushrooms. Cook gently, stirring occasionally, for about 8-10 minutes until the vegetables have softened and any excess water from the mushrooms has evaporated.
- Add Garlic and Flour: Stir in the crushed garlic cloves and cook for another minute until fragrant. Sprinkle 2 tablespoons of plain flour over the vegetables and stir thoroughly to coat everything evenly. This will help thicken the sauce later.
- Add Stock and Cream: Gradually pour in 450 ml of hot chicken stock while stirring continuously to avoid lumps. Bring the mixture to a simmer and cook for 5-7 minutes, allowing it to thicken. Then, stir in 100 ml of double cream and season with salt and black pepper to taste. Let it cook gently for another 2-3 minutes until the sauce is creamy and rich.
- Add Chicken and Parsley: Fold in the shredded or chopped cooked chicken breasts (about 300 g) and a small handful of finely chopped fresh parsley. Mix well and cook for an additional 2 minutes to warm the chicken through. Remove the filling from heat and allow to cool slightly.
- Prepare the Pie Assembly: Preheat your oven to 200°C (400°F). Roll out the ready-rolled puff pastry sheet on a lightly floured surface if needed and place it into a pie dish or suitable baking dish. Fill the pastry case with the creamy chicken filling, spreading it evenly.
- Top and Seal the Pie: If desired, use extra pastry to create a lid or decorative elements on top. Brush the edges and top of the pastry generously with the beaten egg to give a beautiful golden finish when baked. Sprinkle with 20 g grated Parmesan and a little sea salt flakes for added flavor and texture.
- Bake: Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is puffed, crisp, and golden brown. Remove from the oven and allow to rest for 5 minutes before serving.
Notes
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- If you prefer a lighter version, substitute the double cream with half cream or full-fat milk, though the sauce will be less rich.
- The pie can be prepared ahead, assembled, and kept in the fridge for up to 24 hours before baking.
- For a gluten-free version, use gluten-free flour and pastry alternatives.
- Serve with a simple green salad or steamed vegetables for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
