Puff Pastry Chicken Pie

My family loves chicken pie to bits, we would surely have chicken pie during the eve of Christmas and New Year day. My mother-in-law is good in making her homemade chicken pie from scratch, meaning from kneading the pastry dough to cooking up the fillings. She had been making homemade pies since her children was young and also for special occasions such as Christmas, birthdays, New Year, Easter and so on. That's the reason why her children are hooked to chicken pie until today. I have also learnt some tips in making pies from her few years ago and hope to continue the pie eating tradition. (LOL) You may hop on to my post on her homemade family pie here.

This round I want to try something different using puff pastry which I have been eyeing it for long time. We always admire those puff pastry chicken puffs or chicken pie in the bakery and of course we will definitely pack them home for tea. Thus, on my way to groceries shopping, I grabbed a packet of puff pastry and is going to make the puff pastry chicken pie for lunch. But, this round I am not using those chicken pie aluminum foil cups / ramekins as it takes longer time to prepare. Thus, I made a square baking dish chicken pie with the puff pastry and dropped the whole tray in the oven. (LOL) If you do need those all in one, fast & easy lunch/dinner, this recipe is definitely a good rescue to you.


Even though this is my first attempt using puff pastry for chicken pie, the result came out to be very good and simply easy! All you have to do is to cook up the fillings, thaw the puff pastry sheets, top them up the fillings, do some simple touch up and pattern. Hoala! This is all ready to bake! Within minutes, the chicken pie smells really good and ready to be serve. Isn' t it a good way to whip up a savoury and mouth-watering lunch? It is also good for party or any special occasion at home. We will make this chicken pie again for the coming Christmas. If you too like puff pastry, try this out!

Makes 20cm X 20cm chicken pie Ingredients: 2 pieces of 25cm X 25cm puff pastry 2 chicken breasts (about 280g) 1 small carrot, chopped to bite-sized (cube) 1 large US potato, chopped to bite-sized (cube) 1 small onion, finely chopped 1/2 cup green peas (I used canned processed peas. Drained off the water) Seasonings: 2 tbsp butter 2 tbsp plain flour 1¼ cup milk (I used full cream milk) * ½ cup chicken stock (I mixed 2 tbsp of Concentrated Chicken Stock with 1/2 cup of water) 1 tbsp parsley, chopped (I used dried parsley) Salt and fresh ground black pepper according to your taste Egg Glaze: 1 egg beaten Methods: 1. Thaw the puff pastry from the freezer by leaving it on room temperature according to the packaging instruction. Mine is about 10 mins. The puff pastry will be a bit soft to handle but it separates each sheets with a layer of clear plastic sheet. You can separate them with the tip of a butter knife and pull the puff pastry off. Follow the instruction on the packaging. 2. Wash & rinse chicken breasts meat. Put chicken breasts meat in a medium pot, add sufficient water to cover the chicken breasts meat. Add 1 tsp of salt. Bring to a boil, then simmer for 2 minutes with the lid on. Turn off heat and let it sit for 20 minutes. Remove chicken from the pot. Retain the poaching liquid for chicken stock *. 3. Melt butter in a saucepan. Add the onion, potato and carrot and cook for about 5 - 7 minutes until just softened. 4. Add chicken stock, then add the flour and cook for another minute. 5. Add the milk gradually under low heat, stirring all the time until the sauce is thick and simmering. 6. Meanwhile, flake the chicken breasts meat with fingers, add to the saucepan. Stir well and let simmer for another 2 mins under low heat. 7. Add parsley. Add salt and fresh ground black pepper according to your taste. Stir well. 8. Preheat oven at 400°F. Prepare a 20Cm X 20 Cm baking dish. Line the bottom and side with puff pastry. Brush with egg glaze. 9. Pour in ingredients and spread evenly. Line another layer of puff pastry on top. Fold in sides gently and neatly. Fold the sides in gently, press with a fork to create some pattern. Brush egg glaze on top of the puff pastry. 10. Bake in a preheated oven at 400°F for 20 minutes or until pastry is puffy and golden brown on the top. Transfer to rack to cool. Serve according to your preference. Note: • Take out sufficient puff pastry for the recipe and keep the remaining puff pastry sheets back to the freezer immediately. • Baking temperature and timing may vary depending on your oven and puff pastry. You may need to adjust accordingly. • You may also make these pies with aluminum foil cups / ramekins. Suitable for party or picnic. It makes 5 - 6 medium-sized ramekins.