Description
A rich and comforting creamy chicken pie made with tender shredded chicken thighs, fragrant vegetables, and a luscious creamy sauce, all encased in flaky butter puff pastry. Perfect for a satisfying family meal served with fresh mixed salad leaves.
Ingredients
Chicken and Stock
- 1kg Coles RSPCA Approved Chicken Thighs, cut in thirds
- 1 onion, coarsely chopped
- 1 carrot, coarsely chopped
- 1 celery stick, coarsely chopped
- 2 garlic cloves, halved
- 5 thyme sprigs
- Large pinch of salt
Vegetable Base and Sauce
- 80g butter
- 1/2 cup finely chopped onion (extra)
- 1/2 cup finely chopped carrot (extra)
- 1/2 cup finely chopped celery (extra)
- 1/3 cup plain flour
- Salt and pepper to taste
- 1/2 cup (125ml) pouring cream
- 1/2 cup (125ml) milk
- 1 Continental Chicken Stock Pot
- 1 1/4 cups water
- Finely grated rind of 1 lemon
- 1/2 cup frozen peas
- 5 thyme sprigs (extra)
Pie Assembly
- 1 sheet frozen butter puff pastry
- 1 egg
- 1 tbsp water (for egg wash)
To Serve
- Mixed salad leaves
Instructions
- Cook the Chicken: Combine the chicken thighs, coarsely chopped onion, carrot, celery, garlic, thyme sprigs, and a large pinch of salt in a saucepan. Cover with water and simmer over medium heat for 10-15 minutes, or until the chicken is fully cooked. Remove the chicken and shred it coarsely with a fork. Discard the cooking liquid.
- Prepare the Sauce Base: Preheat your oven to 180°C (350°F). In another saucepan, melt the butter over medium heat and add the finely chopped onion, carrot, and celery. Cook until the vegetables soften, about 5-7 minutes. Stir in the plain flour and season with salt and pepper. Cook while stirring until the flour has soaked up the butter and smells slightly toasted.
- Finish the Sauce: Gradually add the pouring cream and milk, whisking continuously until the sauce is smooth. Stir in the Continental Chicken Stock Pot and 1 1/4 cups of water, and continue whisking to combine fully. Season with salt and pepper to taste. Remove from heat and stir in the shredded chicken, lemon zest, frozen peas, and the extra thyme sprigs.
- Assemble the Pie: Transfer the chicken mixture to a 1.5-liter capacity pie dish, spreading it evenly. Lay the frozen butter puff pastry sheet over the filling, pressing the edges to seal and enclose the mixture. Use a sharp knife to cut a few slits in the top of the pastry to allow steam to escape during baking.
- Apply Egg Wash and Bake: Beat the egg with a little water to make an egg wash. Brush this over the pastry surface for a golden, glossy finish. Bake the pie in the preheated oven for 30 minutes or until the pastry is puffed up and golden brown.
- Serve: Remove the pie from the oven and allow it to rest for a few minutes. Serve warm with fresh mixed salad leaves for a balanced meal.
Notes
- You can substitute chicken thighs with chicken breast if preferred, though thighs are more flavorful and tender.
- If puff pastry is unavailable, shortcrust pastry can be used but the texture will differ.
- For a richer sauce, increase cream by 1/4 cup and reduce milk accordingly.
- Make sure to cut slits on the pastry to prevent it from becoming soggy due to steam buildup.
- Leftover pie can be refrigerated for up to 2 days and reheated in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering, Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
