Chicken and thyme pies
Comforting chicken and thyme pies made with succulent chicken thighs, aromatic thyme, fresh vegetables, and a golden puff pastry crust. Ideal for cozy dinners and packed with delectable flavors.
- 05 Apr 2025
- Cook time 105 min
- Prep time 15 min
- 6 Servings
- 12 Ingredients
Chicken and thyme pies are a savory delight that combine tender chicken thighs with aromatic thyme, fresh vegetables, and flaky puff pastry. This comforting dish is perfect for a family dinner or a special occasion, providing a satisfying and hearty meal that is sure to please everyone at the table.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Trim any excess fat from the chicken thighs and cut them into bite-sized pieces.
- Finely chop the onion, mince the garlic, and dice the carrots and celery.
- If using frozen puff pastry, ensure it is thawed according to package instructions.
- Heat the canola oil in a large skillet over medium-high heat.
- Add the chicken pieces and cook until they are browned on all sides. Remove the chicken and set aside.
- In the same skillet, add the onion, garlic, carrots, and celery. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.
- Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
- Add the canned tomatoes (with their juice) and the chicken gravy to the skillet. Stir well to combine.
- Return the browned chicken to the skillet. Add the chopped fresh parsley and thyme. Season with salt and pepper to taste.
- Allow the mixture to simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
- Roll out the puff pastry sheet on a floured surface. If making individual pies, cut the pastry into appropriate sizes to fit your pie dishes or ramekins.
- Spoon the chicken filling into the pie dish or ramekins.
- Cover the filling with the puff pastry, trimming any excess. Press the edges to seal. If desired, use a fork to crimp the edges for a decorative finish.
- Cut a few small slits in the top of the pastry to allow steam to escape.
- If a glossy finish is desired, brush the top with beaten egg.
- Place the assembled pies on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.
- Allow the pies to cool slightly before serving. Enjoy your homemade chicken and thyme pies warm!
Tips:
- Use boneless, skinless chicken thighs for easy preparation and a tender texture.
- Make sure to preheat your oven to the right temperature to ensure the puff pastry becomes golden and crispy.
- Allow the filling to cool slightly before adding it to the puff pastry to prevent the pastry from becoming soggy.
- Brush the top of the puff pastry with an egg wash (beaten egg with a bit of water) for a beautiful golden finish.
- Feel free to add other herbs or spices to the filling according to your taste preferences.
- Serve the pies with a side of steamed vegetables or a fresh green salad for a complete meal.
In conclusion, these Chicken and Thyme Pies are a flavorful and comforting dish that combines juicy chicken thighs with fresh herbs and vegetables, all encased in a golden puff pastry. With a few simple steps and quality ingredients, you can create a delicious homemade pie that will impress and satisfy your family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 310 grams |
| Energy | |
| Calories 520kcal | 26% |
| Protein | |
| Protein 22g | 14% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 3.42g | 9% |
| Sugar 4.44g | 4% |
| Fat | |
| Fat 36g | 41% |
| Saturated 7g | 24% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 210ug | 24% |
| Choline 60mg | 11% |
| Vitamin B1 0.64mg | 53% |
| Vitamin B2 0.34mg | 26% |
| Vitamin B3 7mg | 45% |
| Vitamin B6 0.52mg | 30% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 0.62ug | 26% |
| Vitamin C 13mg | 14% |
| Vitamin E 1.21mg | 8% |
| Vitamin K 33ug | 28% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.18mg | 19% |
| Iron, Fe 2.43mg | 22% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 540mg | 16% |
| Selenium, Se 30ug | 55% |
| Sodium, Na 420mg | 28% |
| Zinc, Zn 1.78mg | 16% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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