For when you need an easy cheat but want some homemade comfort. We’ve cut corners with puff pastry, tinned vegetables, and ready cooked chicken, but brought in the homemade flavour where it counts - scratch onion and thyme gravy. It brings it all together into a delectable meal that you will want to make over and over again.
Easy Chicken Pie with Onion and Thyme Gravy 3
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Ingredients
- Gravy
- 1 tablespoon cold pressed rapeseed oil
- 2 onions, chopped
- 60g unsalted butter
- 40g plain flour
- 400ml chicken stock
- 10 sprigs thyme, leaves removed and roughly chopped
- salt and pepper
- Assembly
- 480g cooked chicken, shredded or chopped to bite size
- 2 tins Epicure Petite Pois and Baby Carrots, drained
- 320g ready rolled puff pastry
The recipe Easy Chicken Pie with Onion and Thyme Gravy Kitchen Mode
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1
Preheat oven to 200°C/Gas Mark 6.
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2
To make the gravy; heat the oil in a deep frying pan set over medium heat. Add the onions along with a pinch of salt and cook for 5 minutes, until softened.
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3
Add the butter and let melt before stirring in the flour. Allow to cook for 2 minutes, stirring often so it doesn’t scorch.
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4
Now, slowly stir in the chicken stock, a bit at a time. Stirring well after each addition. It should thicken and come together cohesively before you add more stock.
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5
Once all of the stock has been added and you have a thick, smooth gravy, stir in the thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Simmer for 2 minutes.
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6
Remove the pan from the heat and stir in the chicken and vegetables, mixing until well coated in the gravy. Spoon this filling into a medium sized baking dish.
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7
If baking right away, remove the puff pastry from the fridge and place it on top of the filling, trimming the edges to fit the baking dish. Press the puff pastry down along the edges of the pan to seal. With a sharp knife, make a few slashes in the top of the pastry to allow steam to escape - it’s ready to bake! You can also make this ahead of time to bake later, just make sure to let the filling cool before topping with the puff pastry, so as not to melt the butter.
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8
Bake 35-40 minutes (longer if the filling has been refrigerated) until puff pastry is golden and filling is heated through. Allow it to cool for 10 minutes before digging in.