Irresistible single serve pies topped with flaky, golden puff pastry and filled with tender chicken, bacon and mustard – this creamy chicken pie with puff pastry is pure comfort food! On the table in less than 15 minutes and super easy to make- with an irresistible filling that makes a twist on classic chicken pie that everyone will love!
Chicken Pies with Puff Pastry;
These single serve homemade chicken pies are one of the most popular recipes on The Cooking Collective! Since they are such a family favourite, I decided that it was time to give the old photos a bit of a freshen up. New photos, but the same delicious recipe.
Golden and flaky puff pastry encases the piping hot creamy filling of tender chicken, bacon, cheese and mustard. One bite and you’ll be hooked!
These chicken pies with puff pastry can be easily adapted to be served in individual pots (chicken pot pie), crisped in a pie maker or made as one whole pie- whichever you prefer.
Put an extra batch in the freezer for a speedy weeknight dinner or convenient work lunch. You can speed the recipe up even more by adding cooked and shredded BBQ chicken!
Chicken Pie with Puff Pastry Ingredients;
This easy chicken pie recipe is packed full of flavour, while still using minimal, simple ingredients to give you a delicious family dinner in a flash;
- Chicken. I recommend using chicken thighs, as the pieces of chicken in the pie filling stay juicy and tender during the cooking process.
- Thickened cream.
- Cheese. Both parmesan (for the savoury flavour) and tasty cheese are used in this pie recipe. But you could also use your favourite cheddar or Colby cheese in place of tasty.
- Wholegrain mustard.
- Cornflour. For thickening the chicken pie filling, so that the sauce doesn’t run out of the pie. Nobody likes a sloppy pie!
- Salt and pepper.
- Puff pastry. Store bought pastry is easiest and makes a speedy dinner- but you can also make your own from scratch if you prefer.
How to Make Homemade Chicken Pie;
There are lots of different ways to make chicken pie with puff pastry. For this recipe, you may choose to make;
- A large pie with a pastry base and top
- Individual pots or ramekins filled with chicken pie filling and topped with a puff pastry lid (chicken pot pie)
- Whole, individual serve pies in an electric pie maker.
The easiest (so easy it’s almost cheating!) pies can be made in a pie maker. Simply add the pastry into the bottom, spoon in the filling and cover with another layer of pastry on the top. Then close the lid and cook! A good pie maker can save you so much time and effort.
To Make Chicken Pie Filling;
This chicken pie filling is super easy to make. Follow these steps to make your own.
- Brown the chicken. Add the chicken to a large frying pan with a generous amount of salt and pepper and brown the chicken pieces on all sides.
- Add the bacon. Stir through the bacon pieces until hot.
- Stir through the cream, cheese and mustard. Allow the cream to simmer slowly over low heat until the cheese has melted. Stir occasionally to stop the cheese from sticking to the pan.
- Thicken. Add the cornflour mixed with a little water and stir until the mixture has thickened.
How to Make Pies in a Pie Maker;
If you choose the pie maker method, this recipe makes about ten individual pies.
- Make the creamy chicken pie filling. This pie filling can be made ahead and refrigerated or frozen for convenience, ready to be added to pies when required. This option makes dinner super easy!
- Cut the pastry to size. Using the pastry cutter from the pie maker (or using a knife), cut the pastry into circular pieces to the desired size. The bottom pastry pieces should be larger than the top.
- Assemble the pies. Leaving the pie maker turned off, press the larger pieces of pastry into the pie maker. You will need to cook in batches, depending on how many pies you can cook at once. Spoon the pre-prepared filling into the pastry base and place the remaining pastry “lids” on top. Press the edges slightly to seal the two pastry layers.
- Cook. Turn on the pie maker and close the lid. Cook according to the individual pie maker instructions. Serve the pies immediately with salad, chips or your choice of vegetables.
How to Make Chicken Pot Pie with Puff Pastry;
Once you have the easy filling for chicken pies prepared, pot pies are super easy to make! If you choose the pot pie method, this recipe makes about six pot pies in small ramekins and you will only need three sheets of puff pastry, because there is no pastry in the bottom of the pots.
- Add the chicken pie filling to pots. Using ramekins or individual pots, spoon the filling for chicken pies and pile high.
- Cover with puff pastry. Using sheets of thawed puff pastry, cut puff pastry lids to size, with enough room to overhang and stick to the sides of the pots. Ensure that the pastry sticks to the sides to avoid too much spillage. Using a knife, poke some small holes in the middle. Using a pastry brush, brush the pastry with a little milk.
- Bake. Because the chicken pie filling is already cooked, simply bake the chicken pot pies on a tray (to avoid spilling) until the pastry has puffed and turned a golden colour. Serve immediately with salad, chips or your choice of vegetables!
Tips for Making Chicken Pie with Puff Pastry;
This recipe is super easy to make, however there are some tips to help ensure that you wind up with crispy, flaky and delicious pies, every time!
- For pies, use thighs. Chicken breast tends to dry out, with less flavour. Save the breast for another meal!
- Cool the chicken pie filling before adding it to the pastry. A hot pie filling will melt the butter in the puff pastry and the result will be a flat pastry with less puff.
- Add cornflour to the chicken pie filling to thicken to the desired consistency. Nobody wants a pie with a runny filling!
The best thing about these pies is that the chicken pie filling can be made in advance and stored in the fridge or freezer. Keep some puff pastry sheets in your freezer and you almost have a meal ready to go!
Or, the pies can be assembled and cooked first- and then cooled and frozen, ready for a convenient ‘heat and eat’ meal. To re-heat, simply thaw at room temperature and bake at 180C for 10 minutes, or until heated through.
For a bonus time saving tip, try adding a shredded bbq chicken instead of cooking chicken pieces.
Try these other easy weeknight meals!
If you try this chicken pie with puff pastry recipe, I’d love to hear about it! Feel free to leave a comment or review below, or send me a message. For more food inspiration, tips and to share your own recipes and creations, head over to my Facebook Recipe Group.
Creamy Chicken Pie with Puff Pastry
- 500 grams chicken thighs chopped into small (2cm) pieces. Alternatively, use 500 grams leftover cooked chicken.
- 1 tablespoon olive oil
- salt and pepper
- 200 grams bacon thinly chopped
- 2 cups cream 500 ml, thickened
- ½ cup tasty cheese grated
- ½ cup parmesan cheese grated
- 4 teaspoons wholegrain mustard
- 2-3 teaspoons cornflour mixed with a little water
- 800 grams puff pastry 5 sheets of frozen puff pastry. **If making chicken pot pies in small pots or ramekins, you will only need 3 sheets of puff pastry. **To make whole pies, use a layer of short crust on the bottom.
- Place the puff pastry sheets on a bench to thaw at room temperature. If using a pie maker, set it up on a clean bench.If making chicken pot pie, arrange 6 small ramekins or pots on a large oven tray and pre-heat the oven to 180C°/356 F.
For the creamy chicken filling
- In a large frying pan, heat the olive oil over medium-high heat and add the chicken and a generous pinch of salt and pepper. Cook the chicken, stirring, until browned.
- Add the chopped bacon and stir until heated through.
- Lower the heat and add the cream, cheeses and mustard. Bring to a low simmer and stir until the cheese has melted and the sauce has thickened slightly.
- Add the cornflour (pre-mixed with a little water) and stir until the filling thickens to desired consistency. Remove from the heat and set the filling aside to cool slightly.
For pie maker
- If using an electric pie maker, use the pastry cutter to cut the pastry tops and bottoms to desired size. The bottom pieces should be slightly larger.
- Place the pastry bottoms into the pie maker.
- Add spoonfuls of the pie filling into the pastry cases and place the pastry "lid" on top. Use your fingers to gently press the edges to create a seal.
- Close the pie maker lid and turn on. Cook until the pies are golden and crispy on the outside. Remove the pies from the pie maker and serve immediately with your favourite salads, chips or veggies. Enjoy!
For chicken pot pie
- Divide the filling evenly between the ramekins or pots. There should be enough filling to reach the top of the ramekins.
- Using a knife or circular cutter, cut the puff pastry into circular lids – large enough to fit and slightly overhang onto the sides of the pots.
- Gently place the puff pastry lids over the top of the filling and gently mould it to the sides of the pot. Gently poke 2-3 holes in the middle of each lid and brush with a little milk (optional). Arrange the pots on a large oven tray.
- Bake for 5-10 minutes, or until the pastry has puffed up and become golden and flaky. Remove the pies from the oven and serve immediately with your favourite salads, chips or veggies. Enjoy!
For whole chicken pies
- I prefer using a layer of short crust pastry on the bottom for whole pies. But puff can be used if you don't have short crust.
- Pre-heat the oven to 180 °C.
- Grease a large, round pie tin or dish and cover the base with short crust pastry. Gently poke some holes in the base with a fork.
- Blind bake the base for 10-15 minutes, until the base is almost cooked.
- Add the pie filling and cover with puff pastry. Continue to bake until the top is golden and flaky. Serve hot. Enjoy!
- The cooking time is indicated for a pie maker. Cooking times will vary if cooking these pies in an oven or making one large pie.
- To save time, add leftover shredded chicken or pick up a rotisserie/BBQ chicken on your way home. Simply chop the chicken and stir it through the sauce at the end, until heated through.
- Freezing; These pies can be completely cooked and then frozen in individual serves. Wrap them and store them in an airtight container in the freezer for up to 3 months. To re-heat, simply thaw in the fridge overnight or at room temperature and then bake at 180C for around 10 minutes, or until cooked through.
- Save time by making the pie filling in advance. It can be stored in the fridge (for up to 3 days) or freezer (for up to 3 months) until ready for use.
- For pies, use thighs. Chicken breast tends to dry out, with less flavour. Save the breast for another meal!
- Cool the chicken pie filling before adding it to the pastry (for pie maker) or pots (for chicken pot pie). A hot pie filling will melt the butter in the puff pastry and the result will be a flat pastry with less puff.
- Add cornflour to the chicken pie filling to thicken to the desired consistency. Keep going until the filling is a thicker, creamy consistency. Nobody wants a pie with a runny filling!
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