This creamy chicken pie is the ultimate comfort food, earning its place as a dinner favorite! With crispy, golden puff pastry encasing tender chicken, smoky bacon, and a hint of mustard in a luscious creamy sauce, it’s sure to please the whole family. Versatile and delicious, this recipe can be adapted into individual pies, pot pies, or one large pie – the choice is yours!
INGREDIENTS
- Chicken Filling
- 600g chicken thighs (or cooked chicken), diced
- 1 tbsp olive oil
- ¼ tsp salt, black pepper to taste
- 200g bacon, diced
- 2 cups (500ml) cooking cream (or heavy/thickened cream)
- 4 tsp wholegrain mustard
- ½ cup aged cheddar, grated
- ½ cup parmesan, grated
- 3 tsp cornflour (mixed with ¼ cup water)
- Pastry
- 3–4 sheets shortcrust pastry (for bottoms)
- 2–3 sheets puff pastry (for lids)
- 1 beaten egg (optional, for glaze)
INSTRUCTIONS
Step 1: Prepare Chicken Filling
- Heat oil in a pan; brown chicken with salt and pepper. Remove and set aside.
- Cook bacon until crispy, return chicken to pan.
- Reduce heat, add cream, mustard, and cheeses. Stir until cheese melts.
- Add cornflour slurry and stir over low heat until thick. Cool filling.
Step 2: Pie Maker Method
- Cut shortcrust pastry for bottoms and puff pastry for lids.
- Line pie maker with shortcrust pastry. Fill with ⅓ cup filling and add puff pastry lid. Seal edges.
- Cook until golden and hot inside.
Step 3: Oven-Baked Individual Pies
- Preheat oven to 200°C (392°F).
- Line 10cm pie tins with shortcrust pastry, trimming excess. Blind bake at 200°C for 10 minutes.
- Add filling and cover with puff pastry lids. Seal edges and brush with egg wash (optional).
- Bake at 220°C (428°F) for 20 minutes or until golden.
Step 4: One Large Pie
- Line a 23cm pie dish with shortcrust pastry. Blind bake as above.
- Fill with chicken mixture, top with puff pastry lid, and seal edges.
- Bake at 220°C for 30 minutes.
Step 5: Chicken Pot Pie (No Bottom Pastry)
- Divide filling into ramekins or one large dish. Top with puff pastry, sealing edges.
- Bake at 220°C for 15 minutes until golden.
TIPS
- Blind bake bottoms to avoid sogginess.
- Use leftover cooked chicken to save time.
- Cool filling before assembling pies to prevent soggy pastry.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
Serve with salad, chips, or vegetables!
