Layered Chicken Pie Recipe

Cooking Instructions

1. 1

   Prepare the Filling

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.

2. 2

   Add the diced chicken breast to the skillet and cook until no longer pink, about 5-7 minutes.

3. 3

   Stir in the diced carrots, peas, and potatoes. Season with salt, black pepper, and thyme. Cook for another 5 minutes.

4. 4

   Sprinkle the flour over the mixture and stir to combine. Gradually pour in the chicken broth and milk, stirring continuously until the mixture thickens. Let it simmer for 5 minutes and then remove from heat.

5. 5

   Assemble the Pie

   Preheat the oven to 200°C (400°F).

6. 6

   Roll out one puff pastry sheet and place it in a pie dish, pressing it down to fit the shape.

7. 7

   Pour the chicken filling into the pastry-lined pie dish, spreading it evenly.

8. 8

   Cover the filling with the second puff pastry sheet. Press the edges to seal and cut a few slits on the top to allow steam to escape.

9. 9

   Bake the Pie

   Brush the top of the pastry with the beaten egg for a golden finish.

10. 10

    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.

11. 11

    Remove from the oven and let it cool for a few minutes before serving.