A comforting and creamy chicken pie made with leftover chicken, tender vegetables, and a rich, velvety sauce, all topped with golden, flaky puff pastry. Perfect for cosy family dinners and an excellent way to reduce food waste while creating something truly delicious.
Total Time:50 minutes
Yield:4-6 servings
Ingredients
2 cups cooked chicken, shredded or diced
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons plain flour
1 ½ cups chicken stock
½ cup milk or cream
1 teaspoon Dijon mustard
1 cup mixed vegetables (peas, carrots, sweetcorn)
1 teaspoon fresh thyme or parsley
Salt and black pepper to taste
1 sheet puff pastry
1 egg, beaten (for egg wash)
Instructions
Preheat oven to 200°C (180°C fan).
Melt butter in a pan and cook onion until soft, then add garlic.
Stir in flour and cook briefly to form a roux.
Gradually add chicken stock, stirring until smooth.
Add milk or cream and cook until thickened.
Mix in chicken, vegetables, mustard, herbs, salt, and pepper.
Simmer for a few minutes, then let the filling cool slightly.
Transfer filling to a baking dish and cover with puff pastry.
Trim edges, cut a small slit, and brush with egg wash.
Bake for 25–30 minutes until golden and crisp.
Rest for 5–10 minutes before serving.
Notes
Let the filling cool slightly before adding pastry to avoid sogginess.
Adjust seasoning before baking for best flavour.
You can substitute turkey or add mushrooms and leeks for variation.
