Creamy Chicken Pie with Golden Puff Pastry Squares
26 May 2025
Creamy Chicken Pie with Golden Puff Pastry Squares
Creamy Chicken Pie with Golden Puff Pastry Squares
There are some recipes that wrap around you like a hug — for me, a pie has always been one of them. A creamy chicken pie with a herby, vegetable-rich filling, topped with golden puff pastry squares that crackle when you tap them with your fork or spoon. This pie is wonderfully comforting, generous, and entirely doable, even on a weeknight when energy may be low but something warm and sustaining is needed.
What makes this chicken pie a little different is the topping — not one whole sheet of pastry, but squares of puff pastry overlapping just enough to create flakiness and texture in every bite. The result is both beautiful and very practical. I add a good scattering of nigella seeds on top, making it look even lovelier but also bringing loads of health benefits and flavour. You can read more about nigella seeds here if you like.
This pie is made from ingredients many of us likely have on hand: carrots, celery, onion, some stock, and some fresh or dried herbs. A splash of white wine brings a lovely depth to the filling, though it can easily be swapped for a little extra stock. The result is a rich, velvety sauce that coats every piece of chicken and vegetable.
And while shortcuts are welcome, like using store-bought puff pastry or rotisserie/barbecue chicken, there are a few tips I’d urge you not to skip when it comes to this Creamy Chicken Pie with Golden Puff Pastry Squares:
- Let the filling cool slightly before topping with pastry. This helps the butter in the pastry stay intact, which is what gives you those gorgeous golden flakes.
- Don’t rush the simmer either — give the sauce time to reduce and thicken. The flavour will reward you for it.
- This recipe uses both onion and shallot to build a rounded, gently sweet flavour base. If you don’t have shallots on hand, you can simply use extra onion — it will still taste wonderful.
- The overlapping squares of puff pastry aren’t just for looks (though they do look lovely). This method allows steam to escape naturally without the need for cutting vents, and gives the crust little pockets of texture — some edges golden and crisp, others buttery and tender where they’ve nestled into the filling.
A few more handy tips:
- Make-ahead tip: The filling can be made 1–2 days in advance and stored in the fridge. Cool before topping with pastry.
- Freezer-friendly: Freeze the fully baked pie or unbaked (with pastry), tightly wrapped. Bake from frozen at 180°C until heated through and golden.
- Dairy-free option: Use olive oil instead of butter and plant-based milk.
- Wine-free version: Swap wine for an extra ½ cup of chicken stock.
The filling welcomes all kinds of vegetables — think mushrooms, silverbeet, or leeks if you have them. It reheats beautifully, and this creamy chicken pie freezes well, making it a smart option for batch cooking or bringing comfort to someone who might need a meal delivered with love.
I’ve been cooking this pie for many years, but this is the first time I’ve written and shared it. It’s finally made its way from my head and kitchen into the world. Whether you’re cooking for yourself, for family, or some of your favourite humans, there’s care in every step — and that care is what makes it taste extra special.
If you’re part of the Relish Mama Cooking Club, you’ll know that this is the kind of recipe we come back to again and again — simple, satisfying, and full of heart. And if you’re not a member just yet, let this be a little taste of what we do inside: weekly dinner inspiration, live cooking classes, themed recipe collections, and a beautiful community that makes cooking feel more connected. I’d love to welcome you in. Click on the button below to learn more or don’t hesitate to reach out to me directly to chat.
Love Nellie
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Creamy chicken pie with golden puff pastry squares
Creamy Chicken Pie with Golden Puff Pastry Squares
Equipment
- Large deep sauté pan or Dutch oven
- Ovenproof pie dish (approx. 25–28 cm / 3.5L capacity)
- Whisk
- Pastry brush
- Chopping board and knife
- Baking tray (to place pie dish on while baking)
Ingredients
Filling
- 3 cups cooked chicken breast shredded in chunks or use shredded rotisserie or poached chicken (3-3.5 cups)
- 3 tablespoons unsalted butter
- 1 ½ cups carrots approx. 2 medium carrots - sliced
- 1 ½ cups celery approx. 3 stalks of celery - sliced
- 1 large brown onion finely diced
- 1 shallot finely diced
- 6 garlic cloves finely minced
- 1 tsp sea salt
- ½ tsp black pepper freshly cracked
- ¼ tsp ground turmeric
- 1 tablespoon thyme (fresh) & finely chopped
- 1 tablespoon rosemary (fresh) & finely chopped
- 1 tablespoon sage (fresh) & finely chopped
- ½ cup dry white wine or use extra stock
- ½ cup all-purpose flour
- 2 ¼ cups chicken stock preferably homemade or low-sodium
- 1 cup whole milk
- 1 ½ cups frozen peas no need to thaw
Pastry
- 2 sheets frozen puff pastry thawed
- 1 large egg
- 1 tbsp water
- 1 tsp nigella seeds
Instructions
- Preheat oven to 200°C (fan 180°C) / 400°F.
Make the filling:
- Melt butter in a large deep sauté pan. Add carrots and celery; cook for 3 minutes. Add onion and cook 5–6 mins until soft. Add shallot and garlic; cook another 2–3 mins.
Add flavour:
- Stir in salt, pepper, turmeric (if using), and herbs. Add wine to deglaze and reduce by half (approx. 2 mins).
Thicken:
- Stir in flour and cook 2–3 mins. Slowly whisk in chicken stock, then milk. Simmer 4–5 mins until thick and creamy.
Finish the filling:
- Stir in peas and shredded chicken. Taste and adjust seasoning. Remove from heat.
Assemble:
- Transfer to a round ovenproof pie dish. Smooth the top.
Top with pastry:
- Cut puff pastry into 2.5–3cm squares. Arrange over filling in a loose, overlapping pattern. Brush with egg wash. Sprinkle with nigella seeds.
Bake:
- Place dish on a tray and bake 30–35 minutes until golden and puffed. Cover loosely with foil if browning too quickly.
Rest & serve:
- Let sit 5–10 minutes before serving. Enjoy hot or warm. Leftovers keep well and reheat beautifully.
Notes
Nutrition
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