Homely Chicken Pie
Warm, hearty, and irresistibly comforting, this Homely Chicken Pie is the perfect recipe for cozy family dinners or gatherings. Made with tender chunks of chicken, a medley of carrots, celery, and peas, and enveloped in a rich, creamy sauce infused with thyme, this savory pie is topped with flaky, golden puff pastry for the ultimate comfort food experience. With just 30 minutes of prep time, this dish strikes the perfect balance between ease and sophistication—great for both novice cooks and seasoned chefs. Serve it fresh out of the oven for a meal that’s sure to delight everyone around the table. Perfect for busy weeknights or special occasions, this chicken pie is a true classic that feels like a warm hug on a plate!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 medium Carrots
- 2 Celery stalks
- 100 grams Frozen peas
- 60 grams Unsalted butter
- 50 grams All-purpose flour
- 500 milliliters Chicken stock
- 150 milliliters Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 500 grams Pre-made puff pastry
- 1 large Egg
Instructions
Preheat your oven to 200°C (390°F).
Dice the chicken breasts into bite-sized cubes.
Peel and dice the carrots, and chop the celery into small pieces.
In a large skillet, melt 30 grams of butter over medium heat. Add the chicken pieces and cook until lightly browned and no longer pink in the center. Remove the chicken and set aside.
In the same skillet, melt the remaining 30 grams of butter. Add the carrots and celery, and sauté for 5 minutes until softened.
Stir in the flour and cook for 1-2 minutes to make a roux. Gradually whisk in the chicken stock and milk, stirring constantly to avoid lumps.
Bring the sauce to a simmer and cook until thickened, about 5-7 minutes. Stir in the salt, pepper, thyme, and frozen peas.
Add the cooked chicken back into the skillet and mix well to combine. Remove the filling from heat and let it cool slightly.
Roll out the puff pastry on a floured surface. Use one sheet to line the base and sides of a greased pie dish.
Spoon the chicken filling into the prepared pie dish, smoothing it out evenly.
Cover the pie with another sheet of puff pastry. Trim any excess and pinch the edges to seal. Use a knife to cut small slits in the top to allow steam to escape.
Beat the egg in a small bowl and brush it over the pastry top for a golden finish.
Place the pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and puffed.
Let the pie rest for 5 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 1246 mg | 54% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 6.9 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 121 mg | 9% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 730 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.
