Name: One-pan country chicken pie
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Country-style
Ingredients: 500g boneless skinless chicken thighs, cut into chunks; 1 tablespoon olive oil; 1 onion, finely chopped; 2 garlic cloves, minced; 2 carrots, diced; 150g frozen peas; 250ml chicken stock; 100ml heavy cream; 1 tablespoon all-purpose flour; 1 sheet ready-rolled puff pastry; 1 egg, beaten; Salt and pepper, to taste; 1 teaspoon dried thyme

Hey y'all! If you’re searching for the ultimate comfort food that’s hearty, packed with flavor, and a breeze to whip up, this One-pan country chicken pie is about to become your new go-to dinner. Creamy chicken, fresh veggies, and a golden, flaky crust – all baked in one skillet for easy cleanup and maximum coziness. This dish is perfect for busy weeknights, weekend gatherings, or when you just need a little extra warmth at the table. Let's get cooking!

Why You’ll Love This

Everything comes together in just one pan, making cleanup a snap.
Creamy, savory filling with a crisp, buttery crust in every bite.
Customizable with whatever veggies and herbs you have on hand.
Perfect for comforting family dinners or impressing guests alike.
Leftovers reheat like a dream, saving you time on busy days.

Ingredients

2 tablespoons olive oil
600g (about 1.3 lbs) boneless, skinless chicken thighs, diced
1 large yellow onion, chopped
2 medium carrots, peeled and diced
2 celery sticks, diced
100g (1 cup) frozen peas
2 cloves garlic, minced
2 tablespoons all-purpose flour
400ml (1 ⅔ cups) chicken stock
100ml (½ cup) heavy cream
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
1 small bunch fresh parsley, chopped (plus extra for garnish)
1 sheet ready-rolled puff pastry (approx. 320g/11oz)
1 egg, beaten (for egg wash)

Directions

Step 1: Prepare the Filling

Preheat your oven to 200°C (390°F).
Heat olive oil in a large ovenproof skillet (about 12-inch) over medium-high heat.
Add diced chicken thighs, season with salt and pepper, and cook for 5-6 minutes until golden and nearly cooked through. Transfer chicken to a plate.
In the same pan, add onion, carrots, and celery. Sauté for 4-5 minutes until softened.
Stir in garlic and cook another 1 minute until fragrant.
Sprinkle flour over the veggies, stirring well to coat. Cook for 1 minute.

Step 2: Make It Creamy

Gradually pour in chicken stock, stirring constantly to avoid lumps. Add heavy cream and dried thyme. Stir until mixture starts to thicken, about 3-4 minutes.
Return the chicken to the pan with any juices, along with frozen peas. Simmer for 3 minutes. Stir in chopped parsley. Taste and adjust seasoning as needed.

Step 3: Top and Bake

Remove the skillet from heat and allow the filling to cool for 5 minutes.
Lay the puff pastry sheet over the filling, trimming any excess and pressing to seal around the edges. Cut a few small slits in the top to allow steam to escape.
Brush the pastry with beaten egg for a glossy, golden finish.
Bake in the preheated oven for 25-30 minutes, or until the pastry is crisp and golden-brown.
Let it cool for 5 minutes before serving. Garnish with extra parsley if desired.

Notes

Bring your puff pastry to room temperature for 10 minutes before using to prevent cracking.
For extra-deep flavor, use a mix of fresh and dried herbs.
If the filling thickens too much, add an extra splash of stock before topping with pastry.

Variations

Mushroom & Leek: Swap carrots and celery for 200g sliced mushrooms and 1 chopped leek.
Spicy Southern: Add 1 teaspoon smoked paprika and a pinch of cayenne for a gentle kick.
Gluten-Free: Use gluten-free flour and pastry for a celiac-friendly pie.

Required Equipment

Large ovenproof skillet (12-inch recommended)
Wooden spoon or spatula
Chopping board and sharp knife
Pastry brush

Storage Instructions

Let leftovers cool completely before covering tightly.
Store in the refrigerator for up to 3 days.
Reheat in a 180°C (350°F) oven until piping hot and pastry is crisp (about 15 minutes).
Not recommended for freezing, as pastry may become soggy.

Suggested Pairings & Serving Recommendations

Serve with buttery mashed potatoes or steamed green beans for a classic touch.
A crisp green salad makes a refreshing side.
Try with a glass of chilled Chardonnay or your favorite apple cider.

Pro Tips

Always allow the filling to cool slightly before adding the pastry to ensure a crispy crust.
Brush pastry with egg wash for a gorgeous golden finish.
Cut steam vents in the pastry to prevent sogginess.

FAQ

Can I use chicken breast instead of thighs?: Yes, chicken breast works well but may be a little less juicy. Watch cooking times to avoid dryness.
Can I prepare this one-pan country chicken pie ahead?: You can prepare the filling up to 2 days in advance and keep it chilled. Simply top with pastry and bake when ready.
What if I don’t have an ovenproof skillet?: Transfer the filling to a baking dish and top with pastry before baking as directed.

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Serves: 4-6