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Creamy Chicken Puff Pastry Pie

30 Minute Creamy Chicken Puff Pastry Pie. Super creamy and feels so indulgent, serve with greens and enjoy!.Yum!

Serves: 4 Time: 30-35 minutes



  • 300g Chicken Breast, diced

  • 160g Chestnut Mushrooms, sliced

  • 1 Red Onion, diced

  • Handful Fresh Parsley, chopped

  • 2 Garlic Cloves, minced

  • 80g Pancetta

  • 1 Knorr Mushroom Stock Pot

  • 150g Creme Fraiche

  • 300g Puff Pastry Ready-made Roll

  • Unlimited broccoli, or other steamed greens

  • (optional milk for brushing the pastry)


  1. Heat your oven to 220C. Next, heat a large frying pan with a drizzle of olive oil and throw in your diced chicken. Cook for 5 minutes until cooked through, once done remove to a bowl and set aside.

  2. Add your pan back on the heat, no need to wash. Then throw in pancetta, cook for 2 minutes, then whack in the mushrooms and onions. Cook for 5 minutes until the mushrooms and onions are soft, then throw the garlic and chicken back in, season with salt and pepper, and give it a good stir.

  3. Next, pour in 150mls of water with the Knorr stock pot, simmer for 4 minutes until the sauce has thickened. Next throw in the creme fraiche and a good handful of parsley. Bring to a gentle boil, then turn off the heat.

  4. Finally, pour your creamy filling into a baking dish and top with the puff pastry sheet. You can use a little milk to brush over the pastry, make sure to cut a few lines in the middle of the pie to allow for steam to escape.

  5. Whack your pie into the oven for 15-20 minutes for the pastry to puff up and crisp nicely. Keep an eye on the oven, but don't worry if the middle begins to sink - it will puff up eventually.

  6. Finally, steam your green veggies and serve alongside your pie. Yum!


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Rosie ❤️


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