Creamy Smoked Chicken Pie

Creamy Smoked Chicken Pie


22 people made this

With delicate flavours and delicious aromas, this pie whispers "it took all day to make me" and only you will know the truth.


Serves: 4 

  • 30g salted butter
  • 1/2 small onion, finely diced
  • 1 small clove garlic, crushed
  • 1/2 stalk celery, finely diced
  • 2 tablespoons plain flour
  • 1/2 cup (125ml) chicken stock
  • 1/2 cup (125ml) milk
  • 2 teaspoons roughly diced fresh parsley
  • 2 teaspoons rosemary leaves
  • 2 sheets puff pastry
  • 375g smoked chicken, cut into 2cm cubes

Preparation:35min  ›  Cook:35min  ›  Ready in:1hour10min 

  1. In a large frying pan melt butter on a medium heat.
  2. Add onion and fry until soft and translucent. Add garlic and celery and cook 1 minute longer.
  3. Shake in flour and cook for 2 minutes stirring well to avoid any lumps.
  4. Add stock and milk then bring to boil and simmer for 3 minutes stirring very frequently.
  5. Add parsley and rosemary then stir to combine.
  6. When ready to assemble the pie preheat oven to 180 degrees C.
  7. Place the pastry in the pie dish using a little flour if necessary to prevent the pastry from sticking.
  8. Stir the chicken into the creamy mixture and spoon into your pie dish.
  9. Cover the pie dish with the pastry trimming the pastry to fit.
  10. Brush the pastry with a little milk if desired and make two or three small slits in the pastry to let air escape.
  11. Bake for 35 to 40 minutes until pastry is golden brown.
  12. Serve with a crisp green salad.

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Reviews (3)


My first review! Best pie I have ever made/tasted.Wish I had some-one to share it with,all the more for me! Thanks for sharing it. - 26 May 2012


Everyone loved this, even a chef thought it was awesome - 28 Mar 2011


Very very tasty and simple to make! A definite keeper. Thank you. - 18 Mar 2014

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