Chicken and Veg Pie Recipe Puff Pastry Made Easy

There’s something truly comforting about a classic chicken and vegetable pie, especially when it’s wrapped in a golden, flaky puff pastry crust. This hearty dish combines tender chunks of chicken with a medley of fresh vegetables, all enveloped in a creamy, savory sauce.

Perfect for chilly evenings or family dinners, this recipe is both satisfying and simple to prepare. Whether you’re a seasoned cook or a kitchen newbie, this chicken and veg pie recipe with puff pastry is sure to become a staple in your home cooking repertoire.

Using puff pastry not only adds a delightful crisp texture but also keeps the filling moist and flavorful. You can customize the vegetables according to your preferences or what’s in season.

Plus, it’s a fantastic way to sneak in extra nutrients for the whole family. Get ready to enjoy a pie that’s bursting with flavors, easy to make, and perfect for any occasion.

Why You’ll Love This Recipe

This chicken and veg pie recipe is a winner because it:

• Combines tender chicken and fresh vegetables in a creamy sauce that’s rich but not overwhelming.
• Uses puff pastry for an irresistibly flaky crust, making it both easy and elegant.
• Is versatile and customizable, so you can swap out veggies or add herbs to suit your taste.
• Is perfect for meal prep or serving to guests, as it can be made ahead and reheated without losing flavor or texture.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 3 medium carrots, diced
• 1 cup frozen peas
• 1 cup chopped celery
• 500g (about 1 lb) boneless chicken breasts, cut into bite-sized pieces
• 3 tablespoons all-purpose flour
• 2 cups chicken stock
• 1/2 cup whole milk or cream
• Salt and pepper, to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 sheet puff pastry, thawed if frozen
• 1 egg, beaten (for egg wash)
• Fresh parsley, chopped (optional, for garnish)

Equipment

• Large frying pan or skillet
• Wooden spoon or spatula
• Measuring cups and spoons
• Sharp knife and chopping board
• Pie dish or oven-safe baking dish (about 9-inch diameter)
• Rolling pin (optional, for puff pastry)
• Baking tray
• Brush for egg wash

Instructions

1. Prepare the filling: Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Add diced carrots and celery: Continue stirring and cooking for another 5 minutes until the vegetables start to soften.
3. Cook the chicken: Add the bite-sized chicken pieces to the pan. Cook until they are no longer pink on the outside, about 5-6 minutes.
4. Make the sauce: Sprinkle the flour over the chicken and vegetables. Stir well to coat everything evenly and cook the flour for 1-2 minutes to get rid of the raw taste.
5. Add liquids and season: Gradually pour in the chicken stock while stirring continuously to prevent lumps. Then add the milk or cream, dried thyme, rosemary, salt, and pepper. Stir everything well and let the mixture simmer for 8-10 minutes until thickened.
6. Add peas: Stir in the frozen peas and cook for another 2 minutes to heat through. Remove the pan from heat and allow the filling to cool slightly.
7. Preheat the oven: Set your oven to 200°C (390°F) and prepare your pie dish by lightly greasing it if needed.
8. Assemble the pie: Pour the cooled chicken and vegetable filling into the pie dish. Unroll or gently roll out the puff pastry to fit the top of the dish.
9. Cover with puff pastry: Lay the pastry over the filling, trimming any excess around the edges. Press the edges to seal and tuck them under slightly for a neat finish.
10. Apply egg wash: Brush the beaten egg all over the puff pastry to give it a beautiful golden color when baked.
11. Make vents: Use a sharp knife to cut a few small slits in the pastry top to allow steam to escape during baking.
12. Bake: Place the pie on a baking tray and bake in the preheated oven for 25-30 minutes, or until the puff pastry is puffed and golden brown.
13. Rest and serve: Remove the pie from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

Tips & Variations

“For a richer filling, substitute cream for the milk or add a splash of white wine when making the sauce.”

• Vegetable swaps: Feel free to add mushrooms, sweetcorn, or diced potatoes for extra heartiness.
• Herbs: Fresh herbs like tarragon, sage, or parsley can brighten the flavor beautifully.
• Puff pastry tips: Keep your puff pastry cold until just before baking to ensure maximum flakiness.
• Make ahead: Prepare the filling a day in advance and assemble the pie just before baking.

Nutrition Facts

Serving Suggestions

This chicken and vegetable pie pairs wonderfully with a fresh, crisp green salad or steamed green beans for a simple meal. For a cozy comfort food experience, serve alongside mashed potatoes or roasted root vegetables.

If you’re looking to add a little extra flair, try a dollop of tangy cranberry sauce or a spoonful of our Pickled Cherry Pepper Recipe for a burst of flavor contrast.

For more delicious chicken dishes, check out our Pcos Chicken Recipes or try a hearty Chicken Friand Recipe next time you want to impress your guests.

Conclusion

This chicken and veg pie with puff pastry is a delightful blend of textures and flavors that will warm your heart and satisfy your appetite. The flaky pastry combined with the creamy, savory filling makes it a timeless dish perfect for any family meal or special occasion.

It’s an approachable recipe that encourages creativity—try different vegetables, herbs, or even a splash of wine in the sauce. The best part?

You can prepare it ahead of time and have a delicious homemade pie ready to bake whenever you need a comforting meal. Don’t forget to explore other recipes like our Bariatric Meatloaf Recipe or the fresh and flavorful Thelma Sanders Squash Recipe for even more inspiration.

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