Chicken & Thyme Pie

Try this scrumptious Chicken & Thyme Pie with fresh ingredients from Spinneys!


  • 800 g chicken breast, skin removed
  • Frozen Puff Pastry 
  • 2 tbsp butter
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 leeks, thinly sliced
  • 2 celery stalks, finely sliced
  • 2 carrots, peeled & diced
  • 1 parsnip, peeled & chopped
  • 2 medium potatoes, peeled & chopped
  • 2 sprigs parsley
  • 4 sprigs thyme
  • 500 ml chicken stock
  • Sea salt & freshly ground black pepper
  • 150 ml cream


  • Preheat oven to 220 degrees C.
  • Roll out pastry and cut into desired shape, egg wash and bake in oven for 12 mins until well risen and golden brown.
  • Heat the butter in a large pan over a medium to high heat and then add the chopped onion, garlic, leeks, celery, carrots, parsnip and potato. Cook until tender. 
  • Dice chicken breast into 1.5 cm pieces, add two the pan and brown lightly.
  • Run your fingers along the stalks of the thyme then add the leaves to the saucepan. Pick the leaves off the parsley stalks and also add to the saucepan. Add 30g of flour and combine well.
  • Now add chicken stock and bring to a light simmer and cook gently for 15 minutes.
  • Remove from the heat and stir in the cream. Taste and season with sea salt and freshly cracked black pepper.
  • Spoon into pie dish or dishes. Cover pie dish with the puff pastry and serve.

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