Creamy Chicken Pie with Golden Puff Pastry Squares

A comforting and flavour-packed chicken pie made with a creamy herbed filling, tender vegetables, and golden puff pastry squares topped with nigella seeds. A nourishing, freezer-friendly dish that's perfect for cosy nights in or sharing with loved ones.

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Course: Lunch, Dinner

Cuisine: Modern Australian / Comfort Food

Prep Time: 25

Cook Time: 40

Servings:

Calories: 805kcal

Author: Nellie Kerrison | Relish Mama

Cost: $25-$30

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

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.

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