Chicken hearty pie dinner

I pulled this together on a rainy Tuesday when the fridge was half empty and everyone needed something warm. The smell of buttery pastry baking over bubbling chicken filled the kitchen, and by the time I set it on the table, three people had already claimed the corner pieces. It's the kind of dish that makes you look more capable than you feel.

I made this for my sister once after she had a long week, and she ate two servings without saying much, just nodding. Later she texted asking for the recipe, which is the highest compliment in our family. It's become my go to when I want to feed people something that feels like care without making a fuss about it.

Ingredients

• Cooked chicken breast or thighs: Thighs stay moister and taste richer, but breasts work fine if that's what you have on hand.
• Onion, carrots, celery: This trio builds the base flavour, and dicing them small means they cook evenly and blend into the sauce.
• Frozen peas: They add sweetness and colour without any prep, and they thaw perfectly in the hot filling.
• Garlic: Just one clove is enough to deepen the flavour without overpowering the gentle creaminess.
• Unsalted butter and all purpose flour: These form the roux that thickens the sauce, and using unsalted butter lets you control the seasoning.
• Chicken stock and whole milk: Together they make a sauce that's rich but not heavy, with enough body to coat the chicken and vegetables.
• Fresh parsley and dried thyme: Parsley brightens the filling at the end, and thyme adds an earthy warmth that feels right for this kind of pie.
• Ready rolled puff pastry: Life's too short to make pastry from scratch on a weeknight, and the ready made stuff puffs beautifully if you keep it cold.
• Egg: Brushing it over the pastry gives you that glossy, bakery style finish.

Instructions

Start with the vegetables:

Melt the butter in a large skillet and add the onion, carrots, and celery, letting them soften and sweeten over medium heat. Stir in the garlic once the vegetables smell fragrant and have taken on a bit of colour.

Build the sauce:

Sprinkle the flour over the softened vegetables and stir it in well, cooking for a couple of minutes to remove the raw flour taste. Pour in the stock and milk slowly, whisking as you go to keep it smooth, then let it simmer until it thickens enough to coat the back of a spoon.

Fold in the filling:

Add the chicken, peas, parsley, thyme, salt, and pepper, stirring gently so everything is coated in the creamy sauce. Let it bubble for a couple of minutes, then take it off the heat.

Assemble the pie:

Spoon the filling into your pie dish and lay the puff pastry over the top, trimming the edges and crimping them with a fork. Cut a few slits in the centre so steam can escape, then brush the whole surface with beaten egg.

Bake until golden:

Slide the pie into a preheated oven and bake until the pastry is puffed, golden, and crisp. Let it rest for a few minutes before serving so the filling settles and doesn't spill everywhere when you cut into it.

Save to Pinterest

The first time I served this, my neighbour leaned over the fence the next day and asked what I'd been cooking because the smell had drifted into her garden. She said it reminded her of her mum's kitchen, which made me feel like I'd done something right without even trying.

Making It Your Own

I've added mushrooms when I had them, stirred in leftover ham instead of all chicken, and swapped the peas for sweetcorn depending on what was in the freezer. You can use shortcrust pastry if you want something sturdier, or even mashed potato on top if you're after more of a cottage pie vibe. The base recipe is forgiving enough to handle whatever you throw at it.

Storing and Reheating

Leftovers keep well in the fridge for up to three days, and they reheat beautifully in the oven at 180°C until warmed through. The pastry won't be quite as crisp the second time, but it's still good enough that no one complains. You can also freeze the assembled unbaked pie, then bake it straight from frozen, adding an extra ten minutes to the cooking time.

What to Serve Alongside

This pie is hearty enough to stand on its own, but I usually serve it with steamed green beans or a simple green salad dressed with lemon and olive oil. On colder nights, I'll add mashed potatoes on the side even though it's already rich, because sometimes that's just what feels right.

• A crisp white wine like Chardonnay cuts through the creaminess nicely.
• If you're feeding kids, they'll happily eat this with ketchup on the side.
• Leftover pie makes an excellent next day lunch, eaten cold or gently reheated.

Save to Pinterest

This is the kind of recipe that makes you feel quietly competent, like you've fed your people well without breaking a sweat. It's honest food that doesn't pretend to be anything other than warm, filling, and exactly what you needed.

Recipe FAQs

→ How do I ensure the filling is creamy and not watery?

Cook the flour with butter and vegetables to form a roux before gradually adding stock and milk, stirring constantly until thickened to achieve a creamy consistency.

→ Can I use other types of poultry for this dish?

Yes, you can use cooked turkey or other poultry cuts, shredded or diced, to maintain similar texture and flavor.

→ What type of pastry works best for this dish?

Ready-rolled puff pastry creates a light, flaky crust, but shortcrust pastry is a suitable alternative for a crumblier texture.

→ How do I prevent the pastry from becoming soggy?

Ensure the filling is thickened well and slightly cooled before adding pastry. Also, brush the pastry with beaten egg for a crisp, golden finish.

→ What herbs complement the chicken and vegetable filling?

Thyme and fresh parsley add depth and freshness, perfectly balancing the richness of the creamy sauce.