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Creamy Chicken Pie

recipe by Naomi Sherman

Nutrition Facts



There’s no denying it any longer

We have had a definite chill inn the evening air lately and I’m thinking about winter comfort food

I made this pie for my Business of Edible Images group as part of our monthly challenge and it was so good that I rushed to write down the recipe before I forgot

Rich and creamy with a punch of flavour, it makes one large family pie or can be just as easily turned into individual hand pies to freeze and eat later

Comfort food done right

The recipe


2 cups chicken stock
4 chicken breast fillets
1 tbsp olive oil
2 leeks, thinly sliced
1 small onion, finely chopped
200 grams smoked bacon, diced
4 stalks celery, finely chopped
1 large carrot, peeled and finely diced
3 tablespoons plain flour
2 teaspoons fresh thyme leaves
1 teaspoon fresh sage leaves, finely chopped
1 tbsp wholegrain mustard
1 can light evaporated milk
Salt and pepper to taste
3 sheets puff pastry
1 egg yolk, beaten lightly with a splash of cold water


Step 1
Bring stock to the boil in a medium saucepan over high heat.
Step 2
Add chicken; return to the boil. Reduce the heat and poach the chicken for about 10-15 minutes or until chicken is cooked.
Step 3
Remove chicken and chop into chunky bite-sized pieces, sit aside in a bowl until ready to use.
Step 4
Keep the poaching stock in the saucepan.
Step 5
In a large frying pan, heat the olive oil and then add the bacon and cook until it starts to brown.
Step 6
Add the celery, onion, carrot and leek.
Step 7
Cook for about five minutes, stirring regularly, until the vegetables start to soften.
Step 8
Add the flour and the herbs, cooking while stirring for about 2 minutes.
Step 9
Add the flour and the herbs, cooking while stirring for about 2 minutes.
Step 10
Cook until mixture thickens, stirring to prevent sticking.
Step 11
Return the chopped chicken to the pan and mix.
Step 12
Season with salt and pepper and allow to cool.
Step 13
Remove the puff pastry sheets from the freezer and let thaw.
Step 14
Preheat your oven to very hot, approx 220°C
Step 15
Grease an oven proof skillet or pie dish and brush the edges with egg wash.
Step 16
Cut five strips from one sheet of pastry and lay them around the rim of your dish, overlapping where required. Brush tops with egg wash.
Step 17
Press down firmly.
Step 18
Spoon the cool filling into the dish and then carefully drape a full sheet of pastry over the top, stretching it slightly to cover the pastry strips.
Step 19
Press down firmly to stick the layers together and then trim excess from around the edges of the dish.
Step 20
Use the last sheet of pastry to cut out decorative leaves and or other shapes.
Step 21
Brush the top of the pie with egg wash and cut four steam vents in the centre.
Step 22
Bake for 25 minutes or until puffed and golden brown.
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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
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