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Creamy Chicken Pie with Puff Pastry Recipe

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4.4 from 55 reviews

A rich and comforting Creamy Chicken Pie featuring tender chicken thighs cooked in a luscious cream and mustard sauce, topped with layered aged cheddar and parmesan cheeses, all encased in flaky puff pastry. This recipe combines the smoothness of cooking cream with the sharpness of cheese for a perfect savory pie ideal for family dinners or special occasions.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Protein and Seasonings

  • 600 grams chicken thighs, chopped into small 2cm pieces (or 600 grams leftover cooked chicken, diced)
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • Black pepper, to taste

Sauce Ingredients

  • 2 cups cooking cream (500 ml) – use cooking cream, thickened cream, or heavy cream
  • 4 teaspoons wholegrain mustard
  • ½ cup aged cheddar cheese (tasty cheese), freshly grated
  • ½ cup parmesan cheese, freshly grated
  • 3 teaspoons cornflour

Pastry and Finishing

  • 3-4 sheets ready-rolled shortcrust pastry (25 x 25 cm), thawed (optional if making pot pies)
  • 2-3 sheets ready-rolled puff pastry (25 x 25 cm), thawed
  • 1 egg, beaten (for glaze, optional)

Instructions

  1. Prepare the Chicken: Heat the olive oil in a skillet over medium heat. Add the chopped chicken thighs, season with salt and black pepper, and cook until the chicken is browned and cooked through, about 6-8 minutes. If using leftover cooked chicken, gently heat it through without further cooking.
  2. Make the Creamy Sauce: In a bowl, mix the cornflour with a small amount of cooking cream to make a smooth slurry. In the skillet with the chicken, add the remaining cooking cream, wholegrain mustard, and the cornflour slurry. Stir continuously over medium heat until the sauce thickens and becomes creamy, around 4-5 minutes.
  3. Add the Cheeses: Stir in the freshly grated aged cheddar and parmesan cheese into the sauce mixture until melted and well combined, creating a rich, cheesy filling. Adjust seasoning with additional salt and pepper if needed.
  4. Assemble the Pie: Preheat the oven to 200°C (400°F). Line the base of a pie dish with 3-4 sheets of the thawed shortcrust pastry if making a traditional pie base. Spoon the creamy chicken mixture evenly over the base. Cover the filling with 2-3 sheets of puff pastry, pressing the edges to seal. Trim any excess pastry and pierce the top lightly to allow steam to escape.
  5. Glaze and Bake: Brush the puff pastry top with the beaten egg for a golden finish. Bake the pie in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.
  6. Serve: Allow the pie to rest for 5 minutes after baking before serving to let the filling set slightly.

Notes

  • If you prefer a lighter version, substitute cooking cream with light cream or evaporated milk, but the sauce will be less rich.
  • Leftover cooked chicken works perfectly for convenience and adds great flavor.
  • The combination of cheeses can be customized; using more parmesan will add a saltier, sharper edge.
  • Egg wash is optional but recommended for a shiny, golden crust.
  • If making individual pot pies, shortcrust pastry base can be omitted, using only puff pastry.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Western / Australian

Find it online: https://allyumcooks.com/creamy-chicken-pie-with-puff-pastry-recipe/