Creamy Chicken Pies
Description:
Creamy Chicken Pies are a comforting and hearty dish, perfect for cozy dinners or family gatherings. These individual pies feature tender chunks of chicken, sautéed vegetables, and a rich, velvety cream sauce, all encased in a flaky, golden puff pastry crust. The filling is savory and aromatic, often enhanced with herbs like thyme or rosemary, while the pastry adds a delightful crunch. Each bite offers a perfect balance of creamy filling and buttery pastry, making it a satisfying and indulgent meal. Serve them warm with a side salad or steamed vegetables for a complete dining experience.
Ingredients:
- 2 cups cooked chicken, shredded or diced
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onions
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon thyme (or rosemary)
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
Calories:
One Creamy Chicken Pie contains approximately 500-600 calories, depending on the portion size and ingredients used.
How to Cook:
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Sauté onions, carrots, celery, and garlic until softened.
- Stir in flour to create a roux, then gradually add chicken broth and heavy cream, stirring until the sauce thickens.
- Add cooked chicken, thyme, salt, and pepper. Simmer for 5 minutes, then remove from heat.
- Divide the filling into individual oven-safe dishes or a large baking dish.
- Roll out the puff pastry and cut it to fit the dishes. Place the pastry over the filling, sealing the edges.
- Brush the pastry with beaten egg for a golden finish.
- Bake for 20-25 minutes until the pastry is puffed and golden.
History:
Creamy Chicken Pies have their roots in traditional British and French cuisine, where meat pies have been a staple for centuries. In medieval Europe, pies were a practical way to preserve and serve meat, often encased in a thick, inedible crust called a « coffyn. » Over time, the crust evolved into the flaky, buttery pastry we know today. The addition of creamy sauces became popular in French cooking, particularly in dishes like vol-au-vents and pot pies. Creamy Chicken Pies gained widespread popularity in the 20th century as a comforting home-cooked meal, especially in the UK and the US. Today, they remain a beloved classic, often enjoyed for their nostalgic warmth and versatility.
