Easy Chicken Pie

Easy Chicken Pie

This Chicken Pie has been a staple in my household for the last few weeks! It's warm, comforting, and full of goodness. What I love about this recipe is that you can add any extra veggies you have in the fridge and customise it as you wish! Another great option is to make mini pies with the filling and freeze them for later use. Give it a try and let me know what you think! Remember, if you make this at home, be sure to tag me on socials @malissafedele so I can see! #moodboostingmeal #cookingwithmalissa

Easy Chicken Pie
Serves 4 | 60 mins

  • 6 chicken thighs

  • 1L full cream milk (or coconut milk)

  • 2 cups chicken broth

  • 2 bay leaves

  • 3 garlic cloves, crushed

  • Peppercorns & salt

  • 1 tbsp extra virgin olive oil

  • 1 onion, diced

  • 2 garlic cloves, minced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 6 mushrooms, sliced

  • 1 cup frozen peas

  • 1/3 cup white wine (or stock)

  • 1.5 cups poaching liquid

  • 1/3 cup flour

  • 1/4 cup Parmesan cheese

  • 1 heaped tsp dried Italian herbs

  • Salt and black pepper

  • Chopped fresh parsley & thyme

  • 2 sheets puff pastry

  • 1 egg (for egg wash)

  1. Start by chopping and preparing all your ingredients.
  2. In a large saucepan, add the poaching ingredients and the chicken. Do not allow this mixture to boil; simply let it steep over low-medium heat. Poach the chicken for approximately 15 minutes. Shred and set aside in a little of the poaching mixture so it doesn't dry out (the chicken doesn't need to be completely cooked through as it will continue to cook in the pie, in the oven).
  3. In an oven-proof skillet, add the olive oil and sauté the onion and garlic. Add the carrots and celery, followed by the white wine. Allow the wine to cook off for 2-3 minutes.
  4. Add all other ingredients and mix well. Once the pie mixture reaches a thick consistency, take it off the heat and allow it to cool (the consistency will not thicken in the oven, so ensure you are happy with it before adding the pastry).
  5. Meanwhile, prepare the pastry by cutting the two sheets into smaller squares. Layer them onto the cooled pie mixture and brush with egg wash.
  6. Bake at 185°C for 30-40 minutes or until golden and crispy on top. Enjoy!

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