Friday, 25 January 2019

Chicken Pan Pie

I threw this together last night for tea, I had forgotten how much i used to love Gran's pan pies full of creamy deliciousness. Using ingredients that most of us have in the house all the time, this is a great way to fill up the farmer and the family. Great served with seasonal veges and new potatoes or on its own, chicken pan pie is an easy dinner option and it can be adapted to make several smaller pies too. 


  • Olive oil for the pan
  • 1 large brown onion
  • 6-8 chicken thighs trimmed and chopped
  • 2 tablespoons of plain flour
  • 400gm button mushrooms, cut into quarters
  • 3/4 cup chicken stock
  • 3/4 cup cream 
    • If you don't have cream, substitute with 1/2 cup of sour cream or 1/2 cup milk mixed with 1/4 cup of mayonaise
  • 2 Tblsp lemon juice
  • 1 Tblesp chopped tarragon 
  • salt and black pepper
  • 2 sheets of store bought rolled puff pastry
    • can substitute with filo sheets (as I did in the photo)
Preheat the oven to 200 degrees C. Heat the oil in a deep oven proof frying pan (I use my big old cast iron pan for this recipe) over high heat. Add the onions to the pan and cook for 2 minutes until golden. Toss the chopped chicken through the flour to coat, add it to the pan and cook, turning for 5-6 minutes or until brown on the outside. Add the mushroms and cook for a further 2 minutes. Add the stock, cream, salt and pepper, lemon and tarragon and simmer for 20 minutes or until the chicken is cooked through and the sauce has reduced to become thick. Lay the sheets of pastry on top of each other and cut a circle that will fit neatly inside the rim of the pan, or use 4x 2 cup ramekins. Place the pastry on top of the chicken, transfer to the oven and bake for 20 minutes or until the pastry is puffed and golden. SERVES 4

Enjoy xx

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