Chicken Saffron and Nutmeg Pie
Indulge in the comforting flavors of a Chicken Saffron and Nutmeg Pie, a gourmet twist on classic savory pies. This recipe beautifully combines tender chicken breast pieces with the warm, aromatic notes of saffron and nutmeg, creating a luxurious filling enveloped in flaky, golden puff pastry. A creamy sauce, made with butter, chicken stock, and a touch of heavy cream, ties everything together, while the gentle sweetness of sautéed onions and garlic enhances every bite. Perfect as an impressive main course for family dinners or special occasions, this pie is both easy to prepare and irresistibly satisfying. Serve it with a crisp green salad or roasted vegetables for a complete, comforting meal. Keywords: chicken saffron pie, nutmeg pie recipe, savory puff pastry pie, chicken dinner idea.
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Recipe Information
Ingredients
- 500 g Chicken breast
- 1 medium Onion
- 2 pieces Garlic cloves
- 50 g Butter
- 30 g All-purpose flour
- 300 ml Chicken stock
- 100 ml Heavy cream
- 1 pinch Saffron threads
- 0.5 tsp Ground nutmeg
- 1 tsp Salt
- 0.5 tsp Black pepper
- 500 g Frozen puff pastry
- 1 large Egg
Instructions
Preheat the oven to 200°C (400°F).
Dice the chicken breasts into bite-sized pieces and set aside.
Finely chop the onion and mince the garlic cloves.
In a large skillet, melt the butter over medium heat. Add the onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
Add the diced chicken to the skillet and cook until lightly browned, about 5-7 minutes.
Sprinkle the flour over the chicken mixture and stir well to coat. Cook for an additional 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken stock while stirring to create a smooth sauce. Bring the mixture to a simmer.
Stir in the heavy cream, saffron threads, ground nutmeg, salt, and black pepper. Allow the sauce to thicken slightly, about 5 minutes. Remove the skillet from heat and let the mixture cool slightly.
On a floured surface, roll out the puff pastry to fit a 9-inch (23cm) pie dish. Line the dish with half of the rolled-out puff pastry, leaving some overhang.
Spoon the chicken filling into the prepared pie dish, spreading it out evenly.
Cover the filling with the remaining puff pastry, sealing the edges by crimping with a fork. Trim off any excess pastry.
Beat the egg in a small bowl and brush it over the pastry to give it a golden finish.
Cut a few small slits on the top of the pastry to allow steam to escape during baking.
Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
Let the pie rest for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
4547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.6 g | 365% | |
| Saturated Fat | 94.8 g | 474% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 885 mg | 295% | |
| Sodium | 6721 mg | 292% | |
| Total Carbohydrate | 319.9 g | 116% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 14.5 g | ||
| Protein | 198.2 g | 396% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 229 mg | 18% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2312 mg | 49% | |
*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.
