EASY CREAMY CHICKEN PIE WITH PUFF PASTRY

If you’re craving a cozy, creamy, and totally satisfying dinner, this Creamy Chicken Pie with Puff Pastry is just what you need! Picture tender chunks of chicken and crispy bacon wrapped in a rich, cheesy cream sauce—all tucked inside golden, flaky pastry. It’s like comfort food in a buttery crust! Perfect for family dinners, weekends, or anytime you want something warm and homemade without too much fuss.

Easy Creamy Chicken Pie Puff Pastry

Ingredients:

• 1 ¼ lbs (600 g) boneless chicken thighs, cut into small pieces (or use leftover cooked chicken)
• 1 Tbsp olive oil
• ¼ tsp salt
• Black pepper, to taste
• 7 oz (200 g) bacon, diced
• 2 cups heavy cream
• 4 tsp whole grain mustard
• ½ cup sharp cheddar cheese, shredded
• ½ cup parmesan cheese, freshly grated
• 3 tsp cornstarch (cornflour)
• 3–4 sheets shortcrust pastry, thawed (for base, optional if making pot pie)
• 2–3 sheets puff pastry, thawed (for top)
• 1 beaten egg, for glaze (optional)

Instructions:

Make the Creamy Chicken Filling:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken, salt, and pepper. Cook until the chicken is browned on all sides. (If using leftover cooked chicken, skip this step for now.)
3. Drain any excess liquid and remove chicken from the skillet.
4. In the same pan, cook the diced bacon until crispy.
5. Return the chicken to the pan and reduce heat to low.
6. Pour in the heavy cream and bring it to a gentle simmer.
7. Stir in mustard, cheddar, and parmesan until the cheese melts and the sauce becomes smooth.
8. Mix cornstarch with ¼ cup water, then stir it into the sauce. Continue stirring until the filling thickens nicely.
9. If you’re using leftover chicken, add it now and mix well.
10. Remove from heat and let the filling cool slightly.

Oven-Baked Chicken Pies (Individual or One Large Pie):

1. Preheat oven to 400°F (200°C).
2. Thaw pastry sheets while the filling cools.
3. Cut shortcrust pastry slightly larger than your pie tins or dish, and puff pastry for the lids.
4. Line tins with shortcrust pastry, prick bottoms with a fork, and trim edges.
5. Cover pastry with parchment paper and fill with baking beans or dry lentils.
6. Blind bake for about 10 minutes, until firm but still pale.
7. Increase oven temp to 425°F (220°C).
8. Spoon in the cooled filling (about ½ cup per pie).
9. Top with puff pastry lids, trim excess, and seal edges with a fork.
10. Brush tops with beaten egg for a glossy finish.
11. Bake 20–30 minutes, until golden and puffed, and the filling is hot in the center.

Easy Chicken Pot Pie (No Bottom Crust):

1. Thaw puff pastry and cut out lids slightly larger than your ramekins or pie dish.
2. Fill ramekins (½-cup size) or a large 9-inch pie dish with cooled filling.
3. Cover with puff pastry, press edges to seal, and poke 2–3 small holes for steam to escape.
4. Brush with egg wash if desired.
5. Bake at 425°F (220°C) for 15 minutes, until the pastry is golden, flaky, and puffed.

Serving Tips:

Serve your warm chicken pies with a side of fresh salad, roasted veggies, or crispy fries. It’s a cozy, crowd-pleasing meal that feels like a hug in every bite!

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