Easiest Chicken Pie
Easiest Chicken Pie
Ingredients
For the Filling
- 1 onion
- 2 carrots
- 2 celery sticks
- 50 g butter
- 500 g chicken thighs
- 50 g plain flour
- 100 ml white wine
- 500 ml chicken stock
- 100 ml double cream
- 1 tablespoon Dijon mustard
- as needed fresh tarragon, chopped
- as needed fresh parsley, chopped
- as needed salt
- as needed pepper
For the Topping
- 1 sheet puff pastry
- 1 egg, beaten for egg wash
Instructions
- 1
Preheat your oven to 180°C. Finely chop the onion, carrots, and celery sticks.
⏱️ 5 min•🌡️ 180
- 2
Melt the butter in a large pan or Dutch oven over medium heat.
⏱️ 1 min
- 3
Add the chopped onion, carrots, and celery to the pan and sauté for 5-7 minutes until softened.
⏱️ 7 min
- 4
Add the chicken thighs to the pan with the sautéed vegetables and cook until browned on all sides, about 5-8 minutes.
⏱️ 8 min
- 5
Stir in the plain flour and cook for 1-2 minutes, ensuring it's well combined with the chicken and vegetables to create a roux.
⏱️ 2 min
- 6
Pour in the white wine, stirring constantly to deglaze the pan and prevent lumps. Cook for 2-3 minutes until the liquid has slightly reduced.
⏱️ 3 min
- 7
Gradually add the chicken stock, stirring continuously until the sauce thickens.
⏱️ 5 min
- 8
Stir in the double cream and Dijon mustard until fully incorporated.
⏱️ 2 min
- 9
Stir in the fresh tarragon and parsley. Season the filling generously with salt and pepper to taste.
⏱️ 2 min
- 10
Pour the prepared chicken pie filling into a pie dish.
⏱️ 1 min
- 11
Carefully unroll the puff pastry and place it over the pie dish, trimming any excess and sealing the edges firmly around the rim of the dish.
⏱️ 3 min
- 12
Brush the top of the pastry with the beaten egg wash for a golden finish.
⏱️ 1 min
- 13
Bake the pie in the preheated oven for 30 minutes, or until the pastry is golden brown and puffed up.
⏱️ 30 min•🌡️ 180
Kitchen Tools
Easiest Chicken Pie
For the Filling
- 1 onion
- 2 carrots
- 2 celery sticks
- 50 g butter
- 500 g chicken thighs
- 50 g plain flour
- 100 ml white wine
- 500 ml chicken stock
- 100 ml double cream
- 1 tablespoon Dijon mustard
- as needed fresh tarragon, chopped
- as needed fresh parsley, chopped
- as needed salt
- as needed pepper
For the Topping
- 1 sheet puff pastry
- 1 egg, beaten for egg wash
Instructions
- 1
Preheat your oven to 180°C. Finely chop the onion, carrots, and celery sticks.
⏱️ 5 min•🌡️ 180 - 2
Melt the butter in a large pan or Dutch oven over medium heat.
⏱️ 1 min - 3
Add the chopped onion, carrots, and celery to the pan and sauté for 5-7 minutes until softened.
⏱️ 7 min - 4
Add the chicken thighs to the pan with the sautéed vegetables and cook until browned on all sides, about 5-8 minutes.
⏱️ 8 min - 5
Stir in the plain flour and cook for 1-2 minutes, ensuring it's well combined with the chicken and vegetables to create a roux.
⏱️ 2 min - 6
Pour in the white wine, stirring constantly to deglaze the pan and prevent lumps. Cook for 2-3 minutes until the liquid has slightly reduced.
⏱️ 3 min - 7
Gradually add the chicken stock, stirring continuously until the sauce thickens.
⏱️ 5 min - 8
Stir in the double cream and Dijon mustard until fully incorporated.
⏱️ 2 min - 9
Stir in the fresh tarragon and parsley. Season the filling generously with salt and pepper to taste.
⏱️ 2 min - 10
Pour the prepared chicken pie filling into a pie dish.
⏱️ 1 min - 11
Carefully unroll the puff pastry and place it over the pie dish, trimming any excess and sealing the edges firmly around the rim of the dish.
⏱️ 3 min - 12
Brush the top of the pastry with the beaten egg wash for a golden finish.
⏱️ 1 min - 13
Bake the pie in the preheated oven for 30 minutes, or until the pastry is golden brown and puffed up.
⏱️ 30 min•🌡️ 180