Classic Creamy Chicken Pie

Prep	Cooking	Serves
30-30 mins	50 mins	4 Adults

Ingredients

For the Filling

• 500g cooked chicken breast or thigh, diced
• 150g carrots, diced
• 120g frozen peas
• 200g potatoes, peeled and diced small
• 100g onion, finely chopped
• 2 cloves garlic, minced
• 40g unsalted butter
• 2 Tbsp. Fussels Pure Cold-pressed Rapeseed Oil
• 40g plain flour
• 400ml good-quality chicken stock
• 150ml whole milk
• 100ml double cream
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
  Or you could use a teaspoon of our aromatic Thyme Infused Rapeseed Oil
• Salt and freshly ground black pepper to taste

For the Pastry

• 320g ready-rolled puff pastry (or shortcrust pastry if preferred)
  Check out our Rapeseed Oil Shortcrust Pastry
• 1 egg, beaten (for glazing)
  

Method

1. Preheat the oven to 200°C (180°C fan).
2. Boil the diced potatoes for 8–10 minutes until just tender. Drain and set aside.
3. In a large pan, melt the butter over medium heat. Add the onion and garlic and cook gently for 3–4 minutes until softened.
4. Stir in the flour and cook for 1 minute to form a roux.
5. Gradually add the chicken stock, stirring continuously until smooth.
6. Add the milk and cream, simmering gently until thickened.
7. Stir in the chicken, carrots, peas, potatoes and thyme. Season well.
8. Transfer the filling into a pie dish (approx. 23cm diameter).
9. Lay the pastry over the top, trim the edges and crimp to seal. Cut a small steam hole in the centre.
10. Brush with beaten egg and bake for 30–35 minutes until golden and crisp.
    

Allow to rest for 5 minutes before serving.