Chicken Pie

06 Sep 2022


Serves 4

4 Bulbs of Garlic

700g Puff Pastry

200g Pancetta

1kg Boneless, Skinless Chicken Thighs

20g Butter

1 Onion

Sprig of Rosemary

Sprig of Thyme

40g Flour

500ml Chicken Stock

200ml Whole Milk

1 Egg



Olive Oil


  1. Heat your oven to 180°C. Wrap your garlic in baking parchment, then place in the oven to roast for 45 mins. Set aside until cool enough to handle then squeeze your garlic out of its skin by pressing a knife down on it. Discard the skins, saving the caramelised innards until later.
  2. Take two-thirds of your pastry and roll it out to 2mm thickness. Use this pastry to line your pie dish folding it into the edges of the base and pressing it into the sides so that it sits snug against the sides of the dish. Line with a square of parchment and fill with baking beans or uncooked rice.
  3. Pop your pie dish in the oven for 10 mins until your sides have puffed up and crisped slightly. Carefully remove your baking beans and parchment, then pop back in the oven for 5 minutes longer until you have a crisp base. Turn up the oven to 190°C
  4. Chop your chicken into 2-inch pieces and slice your onion.
  5. Heat a large saute pan over medium heat. With a little olive oil, tip in half of your chicken thigh chunks. Season with salt and pepper and fry over high heat for 5 mins until it has gone nice and golden. Remove from the pan, then repeat with your remaining chicken.
  6. In your now empty pan, add your butter and let it melt. Tip your onions into the same pan along with your rosemary and thyme sprigs. Cook over medium heat for about 6 mins until totally soft. Add your pancetta and turn up the heat, frying until your pancetta is crispy and the onions are caramelised.
  7. Add your flour and cook out for 2 mins until it starts to smell biscuity, then gradually pour in your stock in small increments. Whisk the mix to ensure you have a smooth sauce. Once your stock has finished, do the same with your milk. Bring to a boil, then simmer for 2 mins until your sauce has thickened.
  8. Add your chicken and roasted garlic to the pan along with some salt and pepper, and stir to combine. Simmer for 2 mins.
  9. Pour your filling into a pie dish and top with your pastry. Beat an egg and brush this over the top of your pastry. Place on a baking sheet in the oven and bake for 25-30 mins.