Classic Chicken Pie

Indulge in the ultimate comfort food with this Classic Chicken Pie, a hearty and satisfying dish brimming with tender shredded chicken thighs, vibrant vegetables, and a creamy thyme-infused sauce. Nestled between buttery, flaky layers of golden puff pastry, this homemade chicken pie is a timeless recipe perfect for cozy family dinners or special occasions. With a filling of carrots, celery, peas, and a rich chicken broth base, every bite delivers a warm and flavorful experience. Simple to prepare and beautifully baked to perfection, this recipe is a delightful way to bring classic flavors to your table. Serve with a crisp green salad or roasted vegetables for a complete meal that everyone will love.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 200°C (392°F).

Step 2

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.

Step 3

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.

Step 4

Add butter to the skillet. Once melted, stir in the flour and cook for 2 minutes, stirring constantly to prevent burning.

Step 5

Gradually whisk in the chicken broth, making sure there are no lumps. Cook for about 5 minutes, until the sauce thickens.

Step 6

Stir in the heavy cream, shredded chicken, peas, thyme, salt, and pepper. Remove from heat and let the filling cool slightly.

Step 7

Roll out one sheet of puff pastry and line the bottom of a 9-inch pie dish, trimming any excess pastry around the edges.

Step 8

Pour the chicken mixture into the pastry-lined pie dish.

Step 9

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.

Step 10

Brush the top with beaten egg to give the crust a golden finish.

Step 11

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

Serving size	(1779.4g)

Amount per serving	% Daily Value*
Calories	2728.8

Total Fat 195.7g	0%
Saturated Fat 71.6g	0%
Polyunsaturated Fat 3.9g
Cholesterol 836.8mg	0%
Sodium 4835.5mg	0%
Total Carbohydrate 106.5g	0%
Dietary Fiber 15.2g	0%
Total Sugars 20.0g
Protein 130.5g	0%

Vitamin D 49IU	0%
Calcium 296.6mg	0%
Iron 13.8mg	0%
Potassium 2673.0mg	0%

*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.

Source of Calories

Fat: 65.0%

Protein: 19.3%

Carbs: 15.7%