500g chicken thighs (skinned and boned)

250g puff pastry

2 carrots (peeled and diced)

1 stick of celery (finely chopped)

1 onion (chopped)

1 teaspoon dried thyme

1 egg

200ml milk

200ml chicken stock (put together with the milk in a measuring jug)

1 heaped teaspoon plain flour



Puff pastry chicken pie

preparation 10 mins • you cook for 16 mins •

Serves 2

Watch a 30 second preview of my cook-along video below


Who doesn't love a pie? A buttery crisp puff pastry top that, when removed, reveals a heavenly thick filling. This is my tasty take on the classic Chicken Pie. I use chicken thighs which are really flavoursome as they contain loads of natural fat and are perfect for baking in a pie. Thighs also have the benefit of being super cheap, so give this recipe a try!

1 litre pie dish

1 large pan

Plate slightly bigger than pie dish (if you have one)

Rolling pin


Before you start, ensure you have all the ingredients ready as above, with your pie dish and rolling pin out and to one side. Turn on your oven to 200c and put a large pan on the hob on a high heat and click here!


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Firstly turn on your oven to 200c and put a pan on the hob on a high heat. Add a tablespoon of olive oil to the hot pan and add in the carrots celery and onion, together with a heaped teaspoon of dried thyme. Give everything a good stir and then go and season the chicken thighs with a good pinch of salt and pepper.

Next you need to add the chicken in to the pan with the veg. Give everything a stir together to sear the chicken. (it will change from pink to white). Keep moving everything around the pan to ensure most of the chicken is seared. Add a heaped teaspoon of plain flour to the pan and stir it in. This will help thicken the sauce slightly. Once you've stirred in the flour, add in the stock and milk and bring to the boil whilst you roll the pastry.

Lightly flour your work surface and pop the pastry down onto the flour. Lightly flour your rolling pin and start rolling out the pastry using an even pressure to ensure that once side isn't thicker than the other. You are looking to roll the pastry to roughly the thickness of a pound coin. Next you need to cut out the pastry into a circle slightly bigger than the pie dish. I use a plate that's slightly bigger than the pie dish and just cut around this. If you don't have this or your pie dish isn't round, put your dish face down on the pastry and cut around it with a knife, leaving an inch gap all the way around.

Next take your pan from the hob which should have been boiling away nicely and pour it all into your pie dish. Next wet your thumb and forefinger and rub it around the rim of the dish, wetting it slightly. Now take the leftover strips (the outside) of the pastry and roughly run it around the rim of the dish, draping over the edges slightly. You should end up with your pie dish with just the rim covered with pastry. Press down slightly on the pastry to help it stick. Next take your pie lid and pop it on top of the dish. With a thumb and forefinger, gently pinch together the lid and the pastry you put round the rim. 

Brush a beaten egg over the pie lid, put two little holes in the middle a knife (to allow steam to escape) and bake in the oven for 25 minutes. After 25 minutes, remove from the oven and allow the pie to stand for 5 minutes before serving.

I hope that you enjoy it!


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