Hearty One-Pan Chicken and Veg Pie
A comforting, creamy chicken pie baked with flaky puff pastry
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Rate this RecipeEquipment
- Oven-Safe Pan Must withstand baking temperatures
- Measuring Cups
- Measuring Spoons
- Knife
- Cutting Board
- Whisk
Ingredients
- 500 gram chicken breast Approx. 1.1 lbs
- 1 tablespoon oil Use neutral oil like sunflower or canola
- 40 gram unsalted butter Approx. 3 tbsp
- 1 onion Approx. 70g chopped
- 3 clove garlic Mince finely
- 1 teaspoon salt Adjust to taste
- 1 teaspoon black pepper Freshly ground for best flavor
- 1 teaspoon red chilli flakes Optional for heat
- 1 teaspoon mixed herbs Dried blend of thyme, rosemary, oregano
- 1 cube stock cube Chicken or vegetable
- 30 gram plain flour Approx. 1/4 cup
- 350 milliliter milk Approx. 1.5 cups
- 100 milliliter water Approx. 1/2 cup
- 150 gram mixed frozen vegetables Approx. 1 cup (peas, carrots, corn)
- 1 sheet puff pastry Approx. 250g ready-rolled
Step-by-Step Instructions
- Start by placing a large, oven-safe pan over medium heat. Add about 1 tablespoon (15 ml) of oil and 40 g (3 tbsp) of unsalted butter. Once the butter melts, stir in 1 finely chopped small onion (about 70 g) and 3 minced garlic cloves. Let them soften until aromatic, ensuring the onions become translucent. Add 500 g (about 1.1 lbs) of diced chicken breast into the pan, season with 1 teaspoon of salt, 1 teaspoon of ground black pepper, 1 teaspoon of mixed herbs, and a pinch of red chili flakes if you enjoy subtle heat. Crumble in a stock cube or drop in a stock pot to enrich the flavors. Gently stir and allow the chicken to cook through, ensuring it’s evenly seasoned and starting to take on a golden hue.
- Once the chicken is cooked, sprinkle in 30 g (about ¼ cup) of plain flour. Mix thoroughly, allowing the flour to cook for about 5 minutes, which eliminates any raw taste and helps form the creamy foundation of your pie filling. Slowly pour in 350 ml (about 1.5 cups) of milk, stirring continuously to prevent lumps. As the mixture thickens, add about 100 ml (½ cup) of water to reach your desired consistency. The sauce should be luxuriously thick yet easily stirred. Taste and adjust seasonings if necessary, ensuring a balanced and comforting flavor.
- Stir in about 150 g (1 cup) of mixed frozen vegetables. These will cook further in the oven, so there’s no need to pre-cook them. Allow the mixture to bubble gently for a minute or two, then remove the pan from heat. Before adding your pastry, let the filling cool slightly; placing pastry on hot filling can result in a soggy bottom. Once cooled, top with a ready-rolled puff pastry sheet (usually around 250 g). You can be creative: try cutting the pastry into squares and arranging them decoratively for a charming, rustic finish. Lightly brush the top with a beaten egg wash for that inviting, golden-brown crust.
- Preheat your oven to 200°C (or 180°C fan). Slide the pan into the oven and bake for about 35-40 minutes, until the pastry is beautifully puffed and deeply golden. Once done, remove and let it rest for a few minutes before serving. Cut generous slices and plate them with a simple side salad or crusty bread. The contrast of flaky pastry, creamy sauce, tender chicken, and sweet bursts of vegetables will captivate anyone who takes a bite.
Notes
For a crispier crust, preheat a baking sheet in the oven and place the pie pan on it. This helps conduct heat more evenly and ensures a flakier base.