Creamy Chicken Pie

Prep: 1hr 35mCook: 1hr 15mTotal: 2hr 50m
Cuisine: AmericanCategory: Lunch

This creamy chicken pie has tender thighs, veg, peas and dill beneath crisp puff pastry, making a warming dinner you can prep ahead for friends.

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Creamy Chicken Pie

Ingredients

6
Serves
Metric
  • PIE FILLING
  • PIE ELEMENTS

      Directions

      Your screen will stay on while you cook.

      Prep: 1hr 35mCook: 1hr 15mTotal: 2hr 50m

      PREP INGREDIENTS

      1. Step 1: Peel the onion, slice in half and remove the core. Slice the onion into a rough 1cm dice.
      2. Step 2: Top and tail, then peel and dice the carrot a similar size to the onion. Dice the celery the same size.
      3. Step 3: Crush and roughly dice the garlic. Set all vegetables aside and keep separate.
      4. Step 4: If you’re using young, soft thyme, finely slice. If the stem is hard, pick off the leaves before finely slicing.
      5. Step 5: Finely slice the dill.
      6. Step 6: Prepare the chicken by slicing it into 2cm cubes then set aside.

      MAKE THE BLOND ROUX

      1. Step 1: Preheat a large rondeau or large pot over medium heat. Add the butter and stir until melted. Add the flour and continue stirring for 1-2 minutes until the flour absorbs the fat and begins to smell like unsweetened cookies. Remove the roux, cover and transfer to the fridge for later.

      MAKE THE FILLING

      1. Step 1: Wipe out the pot you used to make the roux and add the olive oil.
      2. Step 2: Sweat the onion in the oil for two minutes, then add the carrot and celery. Continue sweating until the vegetables just begin to soften.
      3. Step 3: Turn the heat up to high then add the chicken. Stir through with ½ tsp of salt and 6-7 cracks of black pepper. Continue cooking and stirring for 5-6 minutes until the outside of the chicken turns white (don’t worry if it’s not cooked all the way through yet).
      4. Step 4: Add the thyme and garlic and stir through for 1 minute.
      5. Step 5: Add the chicken stock, dijon mustard and chicken stock cube. Bring to a simmer, then incorporate in the roux from earlier. Stir until the roux has been fully absorbed into the sauce.
      6. Step 6: Add the milk and stir until the sauce is homogeneous.
      7. Step 7: Continue cooking for 3-4 minutes until you are left with a smooth, glossy thick sauce.
      8. Step 8: Taste and adjust the seasoning with white pepper and salt if needed.
      9. Step 9: Stir through the frozen peas and chopped dill. Transfer the mixture to a large, flat tray. Place in the fridge for 1-2 hours or until cool all the way through.

      LINE THE TIN WITH PASTRY

      1. Step 1: Place a sheet of puff pastry under the cake tin. Cut around the circumference of the tin. This sheet of pastry will be used for the top of the pie. Place the sheet of pastry, with parchment paper underneath, into the freezer for ½ hour maximum to firm up.
      2. Step 2: Using a sheet of shortcrust pastry, repeat the step above by cutting the same size disc. Set aside.
      3. Step 3: Lay a fresh piece of shortcrust pastry on a board. Stand the cake tin on its side and place over the pastry to mark the depth of the cake tin on the pastry. Cut out 2-3 strips of pastry to use as the walls of the pie.
      4. Step 4: Lightly grease the inside of the cake tin with spray oil.
      5. Step 5: Use the pastry strips you cut to line the inside of the tin. Press the pastry into the sides firmly with your fingers and crimp the ends where the sheets meet. If the pastry isn’t sticking you can use a light brush of egg wash to help them stick.
      6. Step 6: Insert the disk of shortcrust pastry into the base. Use your index finger to join the sides of the pastry with the base.
      7. Step 7: Transfer the lined cake tin into the freezer to firm up for 10 minutes.

      ASSEMBLE AND COOK

      1. Step 1: Preheat your oven to 180°C (350°F).
      2. Step 2: Remove the filling from the fridge and the cake tin from the freezer. Spoon the filling into the cake tin and push it down with the back of a spoon to release any air bubbles. Make sure there’s at least a 1cm gap between the top of the filling and the top of the cake tin. If you have excess filling, save it for another use instead of packing it all into the tin.
      3. Step 3: In a small bowl, whisk the egg.
      4. Step 4: Use a pastry brush to lightly brush the inside of the exposed pastry.
      5. Step 5: Remove the sheet of firm puff pastry from the freezer. If the pastry is frozen, not firm, then leave it on the bench to defrost for a few minutes.
      6. Step 6: Place the disk of puff pastry on top of the pie, then crimp the exposed shortcrust pastry over the top to help seal in the lid.
      7. Step 7: Cut a small cross in the very center of the lid, cutting right through the pastry. This acts as a vent to allow steam to escape as the pie bakes.
      8. Step 8: Lightly brush the top of the pie with the beaten egg and season with a light pinch of flaky salt.
      9. Step 9: Place the pie in the oven for 45-50 minutes until the pastry is golden brown and puffed.
      10. Step 10: Rest the pie for 10-15 minutes before popping it out of the cake tin. Serve and enjoy.

      Equipment

      • Chopping board
      • Chef’s knife
      • Large rondeau or pot
      • Small bowl
      • Pastry brush
      • 22cm (9-inch) springform cake tin
      • Spatula
      • Whisk or fork
      • Parchment paper

      Chef’s Tips

      Chef Notes

      Cool the filling

      The filling ideally needs to be cold before it goes into the pie. Pastry only puffs up when it’s cold, because the butter in the pastry stays solid. As the butter in the pastry melts, it creates steam pockets which is what gives the pastry its rise and texture. If the filling is too warm, it will soften the pastry and prevent it from rising. Alternatively, you can make the pie filling a day in advance and store it in the refrigerator until you’re ready to bake the pie.

      The roux

      A roux is used in this recipe to thicken the sauce and hold the ingredients together. I make my roux first, in the same pot as the filling to save on time and dishes. You can also use a separate, smaller pot to make the roux, following the same instructions. It’s important to cook the roux out until it begins to smell fragrant, otherwise you will be left with the flavour of raw flour throughout the pie. If you make a lot of saucy cooking at home like stews, it can be useful to make a larger batch and keep it in the refrigerator so you don’t have to make a new batch every time.

      Storage

      The pie is best eaten on the day it’s made. The pastry loses its crispness once refrigerated. Leftovers can be stored in the fridge for up to 2 days and reheated in a 180°C oven for 15-20 minutes to bring the pastry back. The filling freezes well on its own for up to 3 months. Defrost overnight in the fridge, reheat in a saucepan until piping hot, then top with fresh pastry and bake.

      Ingredient notes

      Chicken thighs:

      You want thighs for this recipe, not breast. As this has a long cook time, we need a cut that will stay juicy and tender like the thigh. Cut it into 2cm cubes so it cooks evenly and is easy to chew when you're eating your pie.

      Puff and shortcrust pastry:

      We're using both for this recipe, the shortcrust will line the base and the walls as it's more sturdy and the puff will go on top for a crisp, flakey pie top. Keep both cold right up until you're measuring out your pie pieces. It's much easier to work when it's cold.

      FAQs

      Can I make the filling ahead of time?
      Yes. The filling can be made up to 2 days in advance and kept covered in the fridge. When you’re ready to bake, bring it to room temperature, transfer to the cake tin, top with pastry, and bake. Making it ahead also gives you time for the filling to cool properly so the pastry goes on in ideal condition.
      Can I freeze it?
      Freeze the filling only, not the assembled pie. Cooked pastry doesn’t freeze and reheat well. Pour the cooled filling into a freezer-safe container and freeze for up to 3 months. Defrost overnight in the fridge, reheat in a saucepan, then top with fresh pastry and bake as normal.
      Can I make it gluten-free?
      Yes, swap the plain flour for a gluten-free alternative when making the roux. Most supermarkets in Australia stock gluten-free pastry alternatives. Check the ingredients section on the stock and stock cubes, as some contain gluten.

      About this recipe

      I love a good chicken pie. It’s not something I make all that often but when I do it’s just so moreish and I remember how good it is. I like to make it if I have a few friends coming round for a casual dinner and we want something warming. I can do all the prep and most of the cooking before they arrive. I’ll also put together an easy leaf salad to go with it.

      Keywords: Creamy Chicken Pie, Lunch, American, Chicken, Pie, Baked, Carrot, Comfort Food, creamy chicken pie recipe, chicken pot pie, chicken and vegetable pie, puff pastry chicken pie, make ahead chicken pie, chicken pie with dill, homemade chicken pie

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