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Do you have leftover chicken? These savory, Creamy Chicken Pies are super easy to make and delicious!! Simply make your filling, seal it into puff pastry sheets, and bake. Easy-peasy.
Contents
What's So Special?
The filling can be made a day in advance, and the pies can be baked shortly before serving as a time-saving measure.
Ingredients and Substitutions
It is easy to make substitutions in this Creamy Chicken Pie recipe. Perhaps you have leftover vegetables that can be added…
Spices
This recipe called for an Italian spice combo with a bit of heat from crushed red pepper flakes, but unlimited combinations exist. Try some curry powder, for example!
Let me know if you have some suggestions for variations.
How to Make the Pies
Start with Thawed Pastry Dough
The sheets are found in the freezer section but need to be thawed to work with. You can leave them in the fridge overnight or on the counter for a couple of hours. You want to work with cool sheets, not room temperature.
Make the Filling
Saute the onion and garlic in oil and butter until they are translucent. Then add flour and cook for another few minutes to cook the flour. Add the spices, chicken stock, and cooked chicken. Then, cook for a few minutes to incorporate the flavors. Last thing, reduce the heat and add the cream and spinach. Stir until the spinach is wilted and everything is warm.
Make the Pies
Cut the sheets into the shape you like – be creative! Put in the filling and seal the edges with a touch of water and a fork. Slice some decorative venting holes and brush with an egg wash.
Bake
Bake on a parchment-lined baking sheet for 30 minutes at 400° or whatever temperature the pastry sheet packaging recommends.
Reheating Instructions
As a Meal Prep Recipe, you can prepare the pies and cook them, then store them in the fridge for 3-4 days and reheat them in a 350° oven for 20 minutes.
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Creamy Chicken Pie
Do you have leftover chicken? These savory, Creamy Chicken Pies are super easy to make and delicious!! Simply make your filling, seal it into puff pastry sheets, and bake. Easy-peasy.
- Total Time: 45 minutes
- Yield: 6 pies
Ingredients
2 boxes puff pastry sheets, thawed, but cool, not room temperature
2 cups cooked chicken breast
1 shallot or small onion, chopped finely
3 garlic cloves, pressed or chopped finely
1 tablespoon extra virgin olive oil
1 tablespoon butter
1.5 tablespoons all-purpose flour
1/5 cup chicken stock – how to make Homemade Chicken Stock
1 teaspoon basil
1 teaspoon Italian seasoning
1/2 teaspoon of crushed red pepper flakes, optional
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt.
1/2 cup heavy whipping cream
2 cups spinach
1 egg for egg wash before baking
Instructions
Preheat the oven to 400° and line a baking sheet with parchment paper
Combine the spices
Stir together the basil, Italian seasoning, crushed red pepper flakes (optional), salt, and pepper in a small bowl.
Make the filling
- Saute the onion and garlic in the oil and butter over medium-low heat until translucent.
- Add the flour and cook for a few minutes to take the raw taste away from the flour.
- Add the spices, cooked chicken, and broth until the flavors combine.
- Lastly, reduce the heat and add the cream and spinach, stirring to combine and wilt the spinach. Remove from heat.
Form the Pies
Cut the sheets into the shape you like – be creative! Put in the filling and seal the edges with a touch of water and a fork. Slice some decorative venting holes and brush with an egg wash.
Bake
400° for 30 minutes, until golden brown
Notes
It is easy to make substitutions in this recipe. Perhaps you have leftover vegetables that can be added…
Spices: This recipe callsfor an Italian spice combo with a bit of heat from crushed red pepper flakes, but unlimited combinations exist. Try some curry powder, for example!
- Prep Time: 15
- Cook Time: 30
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