CREAMY CHICKEN PIE WITH PUFF PASTRY

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!