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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the olive oil and 1 tbsp butter in a large pan. Season the chicken with salt, pepper, paprika, and parsley and fry until lightly golden. Remove and set aside.
Add the remaining butter, followed by the leek, onion, carrots, and potato. Cook for 8-10 minutes until beginning to soften.
Stir in the garlic, thyme, and sage, cooking for another minute. Add the chicken back to the pot.
Sprinkle over the flour and stir for 1-2 minutes. Gradually pour in the chicken stock, stirring to create a smooth sauce.
Add the Dijon mustard and simmer for 8-10 minutes until the potatoes are nearly tender and the sauce has thickened.
Add the double cream and Parmesan.
Transfer into your pie dish (or divide between two). Allow to cool slightly before covering with puff pastry.
Trim and crimp the pastry around the edges, cut a small steam hole and brush generously with beaten egg.
Bake at 200°C fan for 20-25 minutes until the pastry is puffed and golden and the filling is piping hot. Serve straight from the oven with buttery mash or your favourite greens.
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For a richer flavor, use chicken thighs instead of breasts.
Ensure the filling is cooled slightly before adding the pastry to prevent it from becoming soggy.
Can I use frozen puff pastry?
Yes, just make sure to thaw it according to package instructions before using.
Can I make this pie ahead of time?
Yes, you can prepare the filling in advance and store it in the fridge. Add the pastry and bake when ready to serve.
What can I serve with this pie?
It pairs well with buttery mashed potatoes or steamed greens.
Can I freeze leftovers?
Yes, allow the pie to cool completely, then wrap and freeze. Reheat in the oven until hot throughout.
Can I substitute the cream?
You can use half-and-half or a non-dairy cream alternative, but the texture may vary slightly.
