Classic Chicken Pie
Transport your taste buds to comfort food heaven with this **Classic Chicken Pie** recipe—an indulgent combination of tender shredded chicken, hearty vegetables, and a rich, creamy sauce, all encased in perfectly flaky puff pastry. Loaded with wholesome flavors from fresh thyme, garlic, and a medley of veggies like carrots, celery, and peas, this dish is a crowd-pleasing dinner option that’s both satisfying and nostalgic. The golden, buttery crust is baked to perfection, locking in the savory filling and giving this timeless recipe its irresistible appeal. Perfect for family dinners or special occasions, this recipe comes together in just over an hour, serving up generous portions that will leave everyone asking for seconds. If you’re searching for a comforting homemade classic, look no further than this versatile and easy-to-make chicken pot pie recipe!
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 2 cloves garlic cloves, minced
- 50 grams butter
- 3 tablespoons all-purpose flour
- 500 milliliters chicken broth
- 100 milliliters heavy cream
- 100 grams frozen peas
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 sheets prepared puff pastry sheets
- 1 large egg, beaten (for egg wash)
Instructions
Preheat your oven to 200°C (392°F).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken thighs and cook until golden brown on all sides and cooked through, about 8 minutes per side. Remove and set aside to cool, then shred into bite-sized pieces.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion, carrots, and celery for about 5-7 minutes until they start to soften. Add garlic and cook for another minute until fragrant.
Add butter to the skillet. Once melted, stir in the flour and cook for 2 minutes, stirring constantly to prevent burning.
Gradually whisk in the chicken broth, making sure there are no lumps. Cook for about 5 minutes, until the sauce thickens.
Stir in the heavy cream, shredded chicken, peas, thyme, salt, and pepper. Remove from heat and let the filling cool slightly.
Roll out one sheet of puff pastry and line the bottom of a 9-inch pie dish, trimming any excess pastry around the edges.
Pour the chicken mixture into the pastry-lined pie dish.
Roll out the second sheet of puff pastry and place it over the top of the pie. Trim, fold, and crimp the edges to seal. Cut a few small slits in the top to allow steam to escape.
Brush the top with beaten egg to give the crust a golden finish.
Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and puffed. Allow to cool slightly before serving.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 1137 mg | 49% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.0 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 746 mg | 16% | |
*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.
