Best chicken pie recipe that is totally delicious. If you are looking for an easy, creamy, homemade and simple chicken pie recipe, then this one should sort you out.
I usually make this recipe using left over chicken, and occasionally I add some ham. You could also use turkey instead of chicken too. It’s a hearty dish which is a family favourite for many. It is also a quick recipe, because it uses ready made puff pastry. Life is too short to make puff pastry which is labour intensive!
My husband in particular loves his puff pastry. He likes extra pastry tops, so I sometimes end up baking the pastry separately, and making the filling on the stove top. I love more filling than pastry, and he likes more pastry than filling. So it is one way we can compromise. Most normal people just like it as a pie though. However, if you are a bit odd like us then you can separate it.
Best Chicken Pie Recipe Ingredients
- 50g Butter
- 2 large leeks washed and roughly sliced
- 3 tbsp plain flour
- 500ml chicken stock
- 1/2 tsp mustard
- 600g leftover chicken/turkey meat, cut into bite-sized chunks
- 1 tbsp chopped fresh tarragon – use 1/2 tbsp if using dried tarragon
- 200ml single cream
- 1 free-range egg, beaten for egg wash
- Salt and white pepper
- Pack of Puff Pastry
- Optional Ham
Best CHICKEN PIE RECIPE method
Melt the butter in a large non stick pan over a medium heat and add the leeks to the pan. Cover and cook on a gentle heat for 5 minutes, giving the mixture an occasional stir until the leeks are just tender. Remove the lid and sprinkle in the flour over the leeks and stir to mix through. Gradually add in the stock and simmer for 5 minutes until the sauce has thickened slightly. Add the mustard, chicken/turkey/ham and stir, then add the tarragon and cream. Season to taste with salt and pepper.
Pre-heat the oven to 200 degrees C
Pour the pie filling into a 1.5 litre pie dish. Roll out the pastry on a lightly floured work surface to about 5mm thick. Brush the rim of the pie dish with egg wash, then place the pastry onto the rim and brush it with more egg wash. Make a steam hole in the centre if you have not used a pie funnel.
Bake for 35 minutes on a baking sheet, and cook until the pastry is risen and golden-brown.
Best chicken pie recipe FAQ’s
Can you put puff pastry at the bottom of a pie?
I would not recommend it! The idea of puff pastry is for it to puff up. It won’t puff up under a filling and just go soggy, especially with this recipe.
Do you need to blind bake puff pastry?
No you do not need to blind bake puff pastry.
How do I thicken my chicken pie filling?
A very simple way to thicken your chicken pie is to take a little butter and flour and melt it and mix it in a pan. This creates a roux. Dot this into the filling and it should thicken nicely. You don’t have to put much in for it to take effect. The other way is by using a little cornflour and water together. Simply mix it in a teacup, and add to the mixture. It may look watery as you add it, but it does thicken it. So add it bit by bit, otherwise your filling could end up tasting too floury.