Chicken and thyme one-pan pie

Tuck into the ultimate comfort food with this chicken and thyme one-pan pie. The leek creates a beautiful creamy texture, and the garlic and thyme add so much flavour! Baked to golden perfection, this is a fantastic idea for a simple dinner.
Chicken and thyme one-pan pie

There’s nothing quite like the comforting flavours of a homemade chicken pie. For more must-try ideas, discover our best chicken pie recipes.



1.Preheat oven to 200°C.
2.Season chicken. Heat oil in a large, ovenproof frying pan over high heat. Cook chicken in batches, stirring occasionally, for 3 minutes or until browned. Remove chicken from pan.
3.Cook leek in same pan, stirring occasionally, for 3 minutes or until softened. Add garlic, thyme and almonds. Cook, stirring, for 1 minute or until fragrant. Return chicken to pan with flour and cook, stirring, for 1 minute. Gradually stir in [stock](|target=”_blank”), bringing to the boil. Reduce heat to low-medium and simmer, stirring occasionally, for 5 minutes or until thickened slightly. Season to taste. Cool for 10 minutes.
4.Trim pastry to fit the top of pan. Cut pastry off-cuts into decorative shapes. Top pie with pastry shapes, brushing with egg wash.
5.Bake pie for 20 minutes or until pastry is golden. Serve topped with extra thyme.

The filling can be made, covered and refrigerated up to 2 days ahead. The baked pie can be frozen for up to 3 months if cooked in an ovenproof dish.


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