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One-Hour Puff Pastry Chicken Pie

And when the pie is opened, the dinner guests will sing.
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Prep Time:30 minutes
Cook Time:30 minutes
Course: Main Course
Keyword: chicken
Servings: 4

Ingredients

  • 4 chicken breasts, chopped (this recipe you can chop them at a decent size 2-3 cm to keep them tender in the cooking)
  • 3 sheets frozen puff pastry
  • 60 g butter
  • 1 clove garlic, minced
  • 1 onion, chopped (you can replace onion with one stalk celery if you prefer)
  • 30 g plain flour
  • 2 cups chicken stock (if you would like a creamier pie, replace one of the cups of stock with a cup of milk)
  • vegetables of your choosing if you wish to use. 2 sliced leeks, or 2-3 finely diced carrots and a cup of peas.
  • olive oil
  • herbs of your choosing

Instructions

  • Preheat oven to 210℃/410℉.
  • Very lightly grease base and sides and rim of a 25cm square baking dish with a tiny amount of olive oil.
  • Take puff pastry out of freezer and allow to thaw according to instructions.
  • In a pan, fry the chicken (you may have to do this in batches because you don't want to boil it) in olive oil on all sides until sealed. It will not be cooked through. Remove to the baking dish.
  • Melt the butter in the pan and cook onion. Then add garlic and cook till fragrant.
  • If using extra vegetables:
    Leek: cook separately to the onion and ensure it's well cooked before mixing with the onion back in the pan. (You could also choose not to use onion at all and just use leek in its place)
    Carrots and peas: after cooking the onion, add carrots to the pan and sweat them off 3-4 minutes before stirring in flour. Just add peas in at the last minute when pouring the sauce.
    Potatoes. Parboil and chop and add to the baking dish before pouring in sauce.
  • Stir in flour, coating the onion, and cook, stirring, for 2 minutes. You should no longer be able to see or smell the flour.
  • Lower heat and add stock (or stock and milk mix). Slowly bring to the boil, stirring constantly to ensure the flour doesn't stick at the bottom, and the mixture remains lump-free. Don't worry if it's thick, as the chicken will release juices during the cooking. Also don't worry if the sauce gets too thin. It's still tasty.
  • Season sauce with salt, pepper and herbs. Parsley, thyme, rosemary, dill, all work nicely.
  • Pour sauce over chicken and ensure chicken is well covered.
  • Cover pie filling with two sheets of puff pastry, layered over one another in such a way as to ensure there are no gaps. Use the third sheet to decorate.
  • Bake in oven for 30 minutes or until pastry is golden.