Creamy Chicken Pie with Jason's Hill Beatrix Reserve 2024

Serves: 6 | Prep Time: 25 minutes | Cook Time: 40 minutes

Ingredients for the Filling

• 2 tbsp butter
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 500g chicken breast or thigh fillets, cubed
• 250g mushrooms, sliced
• 2 carrots, diced
• 1 cup frozen peas
• 3 tbsp flour
• 2 cups chicken stock
• 1 cup fresh cream
• 1 tsp Dijon mustard
• 1 tsp dried thyme
• Salt & black pepper to taste

Ingredients for the Pie

• 1 roll puff pastry
• 1 egg, beaten (for brushing)

Method:

Step 1: Prepare the Filling

• Heat the butter and olive oil in a large pan over medium heat.
• Add the onion and garlic and sauté until soft and fragrant.
• Add the chicken pieces and cook until lightly golden.
• Stir in the mushrooms and carrots and cook for another 5 minutes.

Step 2: Make the Creamy Sauce

• Sprinkle the flour over the chicken mixture and stir well.
• Slowly pour in the chicken stock while stirring continuously to avoid lumps.
• Add the cream, Dijon mustard and thyme.
• Simmer gently for 8–10 minutes until thick and creamy.
• Stir in the peas and season with salt and pepper.
• Allow the filling to cool slightly.
• Step 3: Assemble the Pie
• Preheat the oven to 200°C.
• Spoon the filling into a pie dish.
• Lay the puff pastry over the top and trim the edges.
• Press the edges down gently with a fork.
• Brush with beaten egg for a beautiful golden finish.
• Cut a few small slits in the pastry to allow steam to escape.

Step 4: Bake

• Bake for 30–35 minutes or until the pastry is puffed and golden brown.
• Allow the pie to rest for 5 minutes before serving.

Serving Suggestion - Serve with:

• A crisp green salad
• Roasted vegetables
• Creamy mashed potatoes