Recipe: Perfect Creamy Chicken Pie
Creamy Chicken Pie. Line with a sheet of parchment paper large enough to hang over the edges of the plate, and fill with pie weights. Turn leftover chicken into the ultimate comfort food. Our Cream of Chicken soup adds perfect flavor and the creamiest texture.
I got this recipe from my husband's step-grandmother and it is delicious and easy. I also use a frozen pie crusts and tear apart the crusts and put it and the chicken mixture in a pyrex dish-so. Creamy Chicken Pot Pie is filled with chicken and veggies in a tarragon cream sauce and topped with flaky puff pastry. You can cook Creamy Chicken Pie using 14 ingredients and 5 steps. Here is how you cook that.
Ingredients of Creamy Chicken Pie
- You need 450 g of chicken fillet, diced into approx 4cm cubes.
- It's 120 g of Cream.
- It's 2 of large potatoes, peeled.
- It's 150 g of bacon, diced.
- It's 2 cloves of garlic.
- Prepare 120 ml of white wine.
- You need 300 ml of chicken stock.
- It's 50 g of plain flour.
- Prepare 2 sprigs of thyme.
- It's 1 tbs of Dijon Mustard.
- It's 1/4 tsp of lemon juice.
- It's 2 of frozen puff pastry sheets.
- Prepare 1 of egg yolk.
- It's of Olive oil, for frying.
This comfort food classic is a family favorite. For more information please see our Disclosure Statement. Roll out remaining pastry to fit tops of pies; place over filling. Cut slits in pastry; brush with butter.
Creamy Chicken Pie step by step
- Boil potatoes and cook till tender. Drain, let cool and cut into small pieces. Heat some oil on a large frying pan and cook the chicken, stirring occasionally for 2-3 mins or until browned. Remove from pan and set aside..
- Add bacon to the pan and cook for 5 mins or until the bacon is slightly brown. Add garlic and cook, stirring, until well combined. Pour in the wine and cook for further 2 minutes. Add flour and cook, stirring for 30 seconds and remove from heat..
- Slowly stir in the chicken stock until well combined. Add the chicken, potatoes and thyme to the bacon mixture. Cook for a further 3-4 minutes until the mixture boil and thickens. Stir in the cream, mustard and lemon juice, then remove from heat. Set aside to cool and place in the fridge to cool completely..
- Preheat oven at 220 Celsius. Spoon mixture into pie dish. Cut the puff pastry into squares and brush with egg yolk..
- Arrange puff pastry on top of the pie filling and bake for 20-25 mins or until puffed and golden..
How to make chicken pot pie: Melt butter in a large skillet. Add chicken, carrots, celery, and onion. Add salt, garlic powder, dried thyme, and pepper. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Chicken marinated in garlic, layered with sun-dried tomatoes, pesto, spinach, and feta cheese, and wrapped in flaky puff pastry.
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