The Ultimate Makeover Chicken Pie Recipe
Introduction
This ultimate chicken pie is a comforting twist on a classic favorite, combining tender chicken and vegetables in a creamy sauce with a crisp, flaky filo pastry topping. It’s an elegant yet easy dish perfect for family dinners or special occasions.
Ingredients
- 450ml chicken stock, from a cube (organic recommended)
- 100ml white wine
- 2 garlic cloves, finely chopped
- 3 thyme sprigs
- 1 tarragon sprig, plus 1 tbsp chopped tarragon leaves
- 225g carrots, cut into batons
- 4 skinless chicken breasts (about 500g/1lb 2oz total)
- 225g leeks, sliced
- 2 tbsp cornflour, mixed with 2 tbsp water
- 3 tbsp crème fraîche
- 1 heaped tsp Dijon mustard
- 1 heaped tbsp chopped flat-leaf or curly parsley
- 70g filo pastry (around three 39 x 30cm sheets)
- 1 tbsp rapeseed oil
Instructions
- Step 1: Pour the chicken stock and white wine into a large, wide frying pan. Add the chopped garlic, thyme sprigs, tarragon sprig, and carrot batons. Bring to a boil, then reduce the heat and simmer for 3 minutes.
- Step 2: Place the chicken breasts in the stock, season with freshly ground pepper, cover, and simmer for 5 minutes.
- Step 3: Scatter the sliced leeks over the chicken, cover again, and gently simmer for another 10 minutes to steam the leeks while the chicken cooks.
- Step 4: Remove the pan from heat and leave the chicken to sit in the stock for about 15 minutes to keep moist while cooling slightly.
- Step 5: Strain the stock into a jug and top up with water if needed to make 500ml. Transfer the chicken and vegetables into a 1.5-liter pie dish, discarding the herb sprigs.
- Step 6: Pour the strained stock back into the sauté pan. Slowly add the cornflour and water mixture while stirring constantly. Bring to a boil until the sauce thickens.
- Step 7: Remove from heat and stir in the crème fraîche, Dijon mustard, chopped tarragon, and parsley. Season with pepper to taste.
- Step 8: Tear or cut the chicken into chunky shreds. Pour the sauce over the chicken and vegetable mixture and combine well.
- Step 9: Preheat the oven to 200°C (180°C fan/gas mark 6).
- Step 10: Cut each filo sheet into 4 squares or rectangles. Layer the filo sheets over the filling in the pie dish, brushing each sheet with rapeseed oil as you go. Lightly scrunch the pastry so it doesn’t lie flat, tucking the edges into the sides of the dish or laying them on the edges if your dish has a rim.
- Step 11: Grind a little pepper over the filo topping, place the pie dish on a baking sheet, and bake for 20–25 minutes until the pastry is golden and the sauce is bubbling.
- Step 12: Serve the chicken pie immediately and enjoy!
Tips & Variations
- For more depth of flavor, use homemade chicken stock instead of cubes.
- You can substitute crème fraîche with sour cream or Greek yogurt for a slightly tangier taste.
- If desired, add chopped mushrooms or peas to the filling for extra texture and color.
- Be gentle with the filo pastry to prevent tearing and always keep unused sheets covered with a damp cloth to avoid drying out.
Storage
Store any leftover chicken pie covered in the refrigerator for up to 2 days. Reheat portions gently in the oven at 180°C (160°C fan) until warmed through to keep the pastry crispy. Avoid microwaving as it can make the filo soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken breasts for this pie?
Yes, you can use frozen chicken breasts, but ensure they are fully thawed before cooking to ensure even cooking and proper texture.
Is there a substitute for filo pastry I can use?
You can use puff pastry instead, which will give a richer, buttery topping. Adjust baking time accordingly until the pastry is golden and cooked through.
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The Ultimate Makeover Chicken Pie Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
A comforting and elegant chicken pie featuring tender shredded chicken and vegetables in a creamy, mustard-infused sauce, topped with light, crispy layers of filo pastry. This dish combines delicate herbs and a rich yet balanced flavor, perfect for a satisfying meal.
Ingredients
Scale
Stock and Vegetables
- 450ml chicken stock, from a cube (organic Kallo recommended)
- 100ml white wine
- 2 garlic cloves, finely chopped
- 3 thyme sprigs
- 1 tarragon sprig, plus 1 tbsp chopped tarragon leaves
- 225g carrots, cut into batons
- 225g leeks, sliced
Chicken
- 4 skinless chicken breasts, total 500g (1lb 2oz)
Thickening and Sauce
- 2 tbsp cornflour mixed with 2 tbsp water
- 3 tbsp crème fraîche
- 1 heaped tsp Dijon mustard
- 1 heaped tbsp chopped flat-leaf or curly parsley
Pastry and Finishing
- 70g filo pastry (three 39 x 30cm sheets)
- 1 tbsp rapeseed oil
Instructions
- Prepare Flavor Base and Simmer Vegetables: Pour the chicken stock and white wine into a large, wide frying pan. Add the finely chopped garlic, thyme sprigs, tarragon sprig, and carrot batons. Bring to a boil, then reduce to a simmer and cook for 3 minutes to infuse the flavors into the liquid.
- Cook Chicken in Stock: Lay the skinless chicken breasts into the simmering stock mixture. Season with freshly ground black pepper. Cover the pan and simmer gently for 5 minutes to begin cooking the chicken through.
- Add Leeks and Continue Cooking: Scatter the sliced leeks over the chicken breasts in the pan. Cover again and continue to simmer gently for an additional 10 minutes. This allows the leeks to steam and the chicken to cook thoroughly and remain moist.
- Rest Chicken and Strain Stock: Remove the pan from heat and let the chicken sit in the hot stock for about 15 minutes to keep moist while cooling slightly. Meanwhile, strain the stock into a jug, ensuring you have approximately 500ml. If needed, add water to reach the correct volume.
- Prepare the Sauce: Transfer the strained stock back into the sauté pan. Slowly whisk in the cornflour mixed with water to avoid lumps. Return the pan to medium heat and bring to a boil, stirring constantly until the sauce thickens.
- Finish the Sauce: Remove the pan from heat. Stir in the crème fraîche, Dijon mustard, chopped tarragon leaves, and chopped parsley. Season with freshly ground black pepper to taste.
- Prepare Chicken Filling: Tear or cut the rested chicken breasts into chunky shreds. Transfer the chicken and cooked vegetables into a 1.5 litre pie dish, discarding the herb sprigs. Pour the thickened sauce over the chicken mixture and stir gently to combine evenly.
- Assemble the Filo Pastry Topping: Cut each filo pastry sheet into 4 squares or rectangles. Layer the pieces on top of the filling in the pie dish, brushing each sheet lightly with rapeseed oil as you layer. Scrunch the filo slightly so it is not completely flat, then tuck the edges into the sides of the dish or lay over the edges if the dish has a rim. Grind a little black pepper over the pastry.
- Bake the Pie: Place the assembled pie on a baking sheet and bake in a preheated oven at 200°C (180°C fan, gas mark 6) for 20-25 minutes, or until the filo pastry is golden brown and crisp, and the sauce is bubbling.
- Serve: Remove the pie from the oven and serve immediately while hot and crispy for a hearty, comforting meal.
Notes
- Ensure the chicken is thoroughly cooked by resting it in the hot stock after simmering; this keeps the meat moist and tender.
- If you prefer a thicker sauce, you can increase the cornflour slightly but add gradually to avoid over-thickening.
- For a richer flavor, substitute crème fraîche with sour cream or Greek yogurt, but stir these in off the heat to prevent curdling.
- Handle the filo pastry gently and keep it covered while working to prevent it from drying out.
- This pie is best served immediately to enjoy the crispness of the filo pastry. Leftovers can be reheated but the pastry may lose some crunch.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Keywords: chicken pie, filo pastry, creamy chicken pie, easy chicken dinner, British comfort food, mustard chicken pie
