Creamy Chicken Pie

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Creamy Chicken Pie

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.

Ingredients

PIE FILLING

2 brown onions
2 carrots
3 celery sticks
6 cloves garlic, peeled
6 sprigs thyme
½ bunch dill
1kg (2.2 lbs) chicken thighs, boneless and skinless
50g (3.5 tbsp) unsalted butter
100g (¾ cup) plain flour
50ml (3 tbsp) olive oil
sea salt, to taste
black and white pepper to taste
500ml (2 cups) chicken stock
3 tsp dijon mustard
1 chicken bouillon stock cube
240ml (1 cup) whole milk
300g (2 cups) frozen peas

PIE ELEMENTS

375g frozen puff pastry sheet, thawed
2 x 375g frozen short crust pastry sheets, thawed
spray oil
1 egg

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

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Directions

PREP INGREDIENTS

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

MAKE THE BLOND ROUX

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

Wipe out the pot you used to make the roux and add the olive oil.
Sweat the onion in the oil for two minutes, then add the carrot and celery. Continue sweating until the vegetables just begin to soften.
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).
Add the thyme and garlic and stir through for 1 minute.
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.
Add the milk and stir until the sauce is homogeneous.
Continue cooking for 3-4 minutes until you are left with a smooth, glossy thick sauce.
Taste and adjust the seasoning with white pepper and salt if needed.
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

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.
Using a sheet of shortcrust pastry, repeat the step above by cutting the same size disc. Set aside.
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.
Lightly grease the inside of the cake tin with spray oil.
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.
Insert the disk of shortcrust pastry into the base. Use your index finger to join the sides of the pastry with the base.
Transfer the lined cake tin into the freezer to firm up for 10 minutes.

ASSEMBLE AND COOK

Preheat your oven to 180°C (350°F).
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.
In a small bowl, whisk the egg.
Use a pastry brush to lightly brush the inside of the exposed pastry.
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.
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.
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.
Lightly brush the top of the pie with the beaten egg and season with a light pinch of flaky salt.
Place the pie in the oven for 45-50 minutes until the pastry is golden brown and puffed.
Rest the pie for 10-15 minutes before popping it out of the cake tin. Serve and enjoy.

Notes

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.

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.