Creamy Chicken Pie. Line with a sheet of parchment paper large enough to hang over the edges of the plate, and fill with pie weights. Chicken Cream Pie Recipe photo by Taste of Home Creamy Chicken Pot Pie. I got this recipe from my husband's step-grandmother and it is delicious and easy.
This comfort food classic is a family favorite.
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Roll out remaining pastry to fit tops of pies; place over filling.
You can cook Creamy Chicken Pie using 14 ingredients and 5 steps. Here is how you cook that.
Ingredients of Creamy Chicken Pie
- It's 450 g of chicken fillet, diced into approx 4cm cubes.
- Prepare 120 g of Cream.
- Prepare 2 of large potatoes, peeled.
- It's 150 g of bacon, diced.
- You need 2 cloves of garlic.
- You need 120 ml of white wine.
- It's 300 ml of chicken stock.
- Prepare 50 g of plain flour.
- It's 2 sprigs of thyme.
- You need 1 tbs of Dijon Mustard.
- Prepare 1/4 tsp of lemon juice.
- It's 2 of frozen puff pastry sheets.
- You need 1 of egg yolk.
- It's of Olive oil, for frying.
Cut slits in pastry; brush with butter. Bring to a boil and reduce heat to low. Turn leftover chicken into the ultimate comfort food. Our Cream of Chicken soup adds perfect flavor and the creamiest texture.
Creamy Chicken Pie instructions
- Boil potatoes and cook till tender. Drain, let cool and cut into small pieces. Heat some oil on a large frying pan and cook the chicken, stirring occasionally for 2-3 mins or until browned. Remove from pan and set aside..
- Add bacon to the pan and cook for 5 mins or until the bacon is slightly brown. Add garlic and cook, stirring, until well combined. Pour in the wine and cook for further 2 minutes. Add flour and cook, stirring for 30 seconds and remove from heat..
- Slowly stir in the chicken stock until well combined. Add the chicken, potatoes and thyme to the bacon mixture. Cook for a further 3-4 minutes until the mixture boil and thickens. Stir in the cream, mustard and lemon juice, then remove from heat. Set aside to cool and place in the fridge to cool completely..
- Preheat oven at 220 Celsius. Spoon mixture into pie dish. Cut the puff pastry into squares and brush with egg yolk..
- Arrange puff pastry on top of the pie filling and bake for 20-25 mins or until puffed and golden..
Just stir in chicken, veggies and some cheese of course! Using a double crust (for the top and bottom) is what makes this the Ultimate Pot Pie, giving you extra crust to soak up the luscious sauce. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. This chicken pot pie recipe is loaded with flavor. It's got flaky pie crust and a buttery creamy chicken pot pie filling with chicken breast, a mix of fresh and frozen vegetables, and a mix of dried and fresh herbs.
