Chicken and Cheese Pie
Indulge in the ultimate comfort food with this irresistible Chicken and Cheese Pie, a golden, flaky puff pastry masterpiece stuffed with a rich, creamy filling. Tender chunks of sautéed chicken are smothered in a luscious cheddar and Parmesan cheese béchamel sauce, enhanced by savory garlic, onion, and freshly chopped parsley. Encased in buttery layers of pre-made puff pastry, this family-friendly dish is as easy to prepare as it is satisfying. Perfect for weeknight dinners or cozy gatherings, this hearty pie delivers a delightful balance of cheesy goodness with the savory depth of chicken. Serve it warm with a fresh side salad or steamed vegetables for a complete, crowd-pleasing meal that’ll have everyone asking for seconds.
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken breast
- 2 tbsp Olive oil
- 2 Garlic cloves, minced
- 1 Yellow onion, finely chopped
- 300 ml Milk
- 2 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 150 g Cheddar cheese, shredded
- 50 g Parmesan cheese, grated
- 2 tbsp Fresh parsley, finely chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 Pre-made puff pastry sheets
- 1 Egg, beaten
Instructions
Preheat your oven to 200°C (400°F).
Cut the chicken breast into small cubes or bite-sized pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chicken and cook until lightly browned and fully cooked, about 6-8 minutes. Set the chicken aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the minced garlic and chopped onion, cooking until softened and fragrant, about 3-4 minutes.
In a medium saucepan, melt the butter over medium heat. Stir in the all-purpose flour and cook for 1 minute to form a roux.
Gradually add the milk to the roux while whisking constantly to avoid lumps. Continue cooking the béchamel sauce for 3-4 minutes, or until thickened.
Stir in the shredded cheddar cheese and grated Parmesan cheese until melted and combined. Add the cooked chicken, sautéed garlic, onion, chopped parsley, salt, and black pepper to the sauce. Mix well and allow to cool slightly.
Roll out one of the puff pastry sheets and line the bottom of a pie dish, letting the edges overhang slightly. Prick the base with a fork.
Pour the chicken and cheese filling into the pastry-lined dish, spreading it evenly.
Roll out the second puff pastry sheet and place it over the top of the filling. Trim any excess pastry and crimp the edges to seal. Cut a few small slits in the center to allow steam to escape.
Brush the top of the pastry with the beaten egg for a golden finish.
Bake the pie in the preheated oven for 30-35 minutes, or until the pastry is puffed and golden brown.
Allow the pie to rest for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.7 g | 232% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 911 mg | 304% | |
| Sodium | 5150 mg | 224% | |
| Total Carbohydrate | 100.8 g | 37% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 21.0 g | ||
| Protein | 238.9 g | 478% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 2165 mg | 167% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2349 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
