Chicken and spring onion pie
Enjoy a comforting Chicken and Spring Onion Pie featuring succulent chicken thighs, flavorful scallions, rich mustard, and creamy gravy encased in a golden puff pastry. Perfect for family dinners or special occasions. Simple yet indulgent!
- 03 Jul 2024
- Cook time 95 min
- Prep time 10 min
- 4 Servings
- 10 Ingredients
Chicken and spring onion pie is a delightful comfort food that combines succulent chicken thighs with aromatic onions and scallions, all enveloped in a creamy mustard sauce. Topped with a crisp and flaky puff pastry, this dish is perfect for any occasion, from family dinners to special gatherings. Let's dive into this flavorful recipe that guarantees to be a hit with everyone!
Ingredients:
Instructions:
1.1. Preheat your oven to 375°F (190°C).
1.2. Season the chicken thighs with salt and pepper to taste.
1.3. In a large skillet, heat 2 teaspoons of olive oil over medium-high heat.
1.4. Add chicken thighs and cook until they are browned and fully cooked through, about 5-7 minutes per side.
1.5. Remove the chicken from the skillet and let them cool slightly, then shred or cut into bite-sized pieces. Set aside.
2.1. In the same skillet, add the remaining teaspoon of olive oil and 1 tablespoon of butter.
2.2. Add the chopped onion and cook for about 5 minutes until soft and translucent.
2.3. Add the scallions (spring onions) and cook for an additional 2 minutes.
3.1. Stir in 1 tablespoon of mustard and mix well with the onions and scallions.
3.2. Sprinkle the flour over the mixture and stir continuously for about 1 minute, or until the mixture becomes a smooth paste.
3.3. Gradually pour in the chicken gravy, stirring constantly to avoid lumps.
3.4. Add the heavy whipping cream and continue to cook, stirring until the sauce has thickened, about 3-4 minutes.
4.1. Stir the shredded chicken into the sauce mixture, making sure all the chicken pieces are well coated.
4.2. Transfer this chicken mixture into a deep pie dish.
5.1. Roll out the puff pastry sheet on a lightly floured surface so it fits over the pie dish.
5.2. Carefully place the puff pastry over the filled pie dish, trimming any excess around the edges.
5.3. Press the edges down to seal the pie. You can use a fork to create a decorative edge by pressing the tines along the rim.
6.1. Cut a few small slits in the top of the pastry to allow steam to escape during baking.
6.2. Bake in the preheated oven for about 20-25 minutes, or until the pastry is golden brown and crispy.
7.1. Remove the pie from the oven and let it rest for a few minutes before serving.
7.2. Serve hot, and enjoy your delicious Chicken and Spring Onion Pie!
Tips:
- Ensure the chicken thighs are fully cooked before adding them to the pie filling to avoid any raw spots.
- Use a sharp knife to finely chop the onions and scallions for an even distribution of flavors.
- When rolling out the puff pastry, lightly flour the surface to prevent sticking and tearing.
- Brush the puff pastry with an egg wash or milk to achieve a beautiful golden-brown finish.
- Let the pie rest for a few minutes after baking to allow the filling to set, making it easier to slice and serve.
- For added flavor, consider seasoning the chicken with your favorite herbs and spices during cooking.
Your Chicken and spring onion pie is now ready to be enjoyed! The combination of tender chicken, savory onions, and rich creamy sauce, all under a golden puff pastry, makes for a truly comforting and delicious meal. Serve hot and watch as everyone goes back for seconds. This pie is sure to become a favorite in your household.
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 800kcal | 32% |
| Protein | |
| Protein 27g | 19% |
| Carbohydrates | |
| Carbohydrates 44g | 13% |
| Fiber 2.50g | 7% |
| Sugar 4.48g | 4% |
| Fat | |
| Fat 60g | 70% |
| Saturated 16g | 53% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 140ug | 15% |
| Choline 70mg | 13% |
| Vitamin B1 0.37mg | 31% |
| Vitamin B2 0.42mg | 32% |
| Vitamin B3 9mg | 53% |
| Vitamin B6 0.54mg | 32% |
| Vitamin B9 55ug | 13% |
| Vitamin B12 0.81ug | 34% |
| Vitamin C 4.64mg | 5% |
| Vitamin E 0.86mg | 6% |
| Vitamin K 14ug | 12% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.20mg | 0% |
| Iron, Fe 2.88mg | 26% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 450mg | 13% |
| Selenium, Se 44ug | 78% |
| Sodium, Na 500mg | 33% |
| Zinc, Zn 2.29mg | 21% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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