Creamy Chicken Pie with Puff Pastry

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.
• Bacon.
• 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;

1. A large pie with a pastry base and top
2. Individual pots or ramekins filled with chicken pie filling and topped with a puff pastry lid (chicken pot pie)
3. 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.
  
  

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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!

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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!
  
  

Meal Prepping;

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!

• Creamy tomato pasta
• Mexican chicken and vegetable soup
• Crispy chicken tacos with creamy avocado sauce

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. 

 

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