These 5 ingredient chicken pies are easy, delicious and the ultimate comfort food.
This is one of our all time favourite recipes. We’ve made it so many times and yet here I am 7 years (yes, you read that right, SEVEN!) after posting the original recipe, I finally update it with some fresh photos. Well, I always say 7 is my lucky number.
The things I love about these pies is that not only do they have 5 ingredients (almost all of which are fridge/pantry staples,) they don’t require any special equipment. All you need is a knife and a suitably sized round object and you’re good to go.
I like to use a pizza blend cheese because it has cheddar, parmesan and mozzarella but if you prefer you can use a combination of grated parmesan and cheddar and the result will still be as delicious! These pies are super filling yet we always serve them with mash because pie without mash is like gin without tonic although I admit a few veggies would not go astray!
Being a (sort of) food blogger means that I’m always developing new recipes and we’re always eating something new. This recipe though has really endured the test of time and it’s one we always turn to on high days, holidays and pretty much every other day in between. It really is pie-licious!
What’s your most loved recipe? What would you serve with this pie?
2 sheets store-bought puff pastry, thawed
250g chicken breasts, chopped into chunks
4 teaspoons Dijon mustard
6-8 tablespoons pizza blend cheese
1 egg, lightly beaten
- Preheat oven to 200 C. Line a baking tray with baking paper.
- Cut the pastry into 2 x 12.5cm rounds for the bases and 2 x 14cm rounds for the tops. I use a metal pie tin as a template for the bottom and a small saucer for the tops
- Cut the chicken into rough chunks. Heat a frying pan over high heat. Sprinkle the chicken with salt and pepper and cook for 3 minutes or until browned and sealed. Set aside to cool.
- Place the smaller circles of pastry on the lined baking tray and top with the chicken and 2 teaspoons of Dijon mustard, 3-4 tablespoons of cheese for each pie. Top each pie with the larger triangles and press the edges with a fork to seal. Brush the pies with egg.
- Bake for about 20 minutes or until pastry is puffed and golden.