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lemony chicken pie filling

Lemony chicken pie

Irresistible Lemony Chicken Pie: Your Go-To Comfort Food for Chilly Winter Days
On a brisk winter’s day, there’s nothing more inviting than the warmth and comfort of a homemade pie. The lemony chicken pie is an exquisite blend of hearty ingredients and refreshing citrus notes, making it an ideal dish to lift your spirits and satisfy your cravings. Not only is it delicious, but it’s also easy to prepare, making it perfect for a cozy family meal.
This delightful pie begins with a sauté of canola oil, finely chopped onion, and tender leek, creating a fragrant base that fills your kitchen with mouthwatering aromas. The key ingredient, shredded ready-cooked chicken, whether from fillets, thighs, or leftover roast chicken, adds a rich and savory depth to the dish. Combined with chicken stock and a splash of wine, the filling becomes a flavorful medley that promises comfort in every bite.
The addition of lemon zest and juice infuses the pie with a bright, tangy flavor that perfectly balances the richness of the chicken. A sprinkle of fresh thyme enhances the overall taste, giving it a delightful herbal note. To achieve the perfect consistency, flour is stirred in, ensuring a smooth and velvety texture.
Encased in a sheet of golden, flaky puff pastry and brushed with an egg wash, this pie bakes to perfection, offering a crisp, buttery crust that complements the savory filling. The lemony chicken pie is more than just a meal; it’s an experience that brings warmth and joy to any winter evening.
Prepare to indulge in the ultimate comfort food, where the zest of lemon meets the heartiness of chicken, wrapped in a blanket of puff pastry. This pie is destined to become a family favorite, providing a touch of culinary magic that turns even the coldest winter days into cozy, delightful memories.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine European
Servings 4 people

Ingredients
  

  • 45 ml canola oil
  • 1 onion, finely chopped
  • 2 medium sized leeks, cleaned and thinly sliced
  • 40 g flour or maizena
  • 500 ml chicken stock
  • 100 ml dry white wine or more chicken stock
  • 1 large lemon, zested and juiced
  • 800 g shredded or cubed cooked chicken fillets, thighs or leftover roast chicken
  • 1 1/2 tsp fresh or dried thyme leaves
  • 400 g puff pastry, defrosted
  • 1 egg, lightly beaten

Instructions
 

  • Preheat your oven to 180 ℃.
  • Heat the canola oil in a non-stick pan.
  • Add the onion and leek to the pan an simmer for 10 to 15 minutes on low heat or until the onion and leek is soft.
  • Sprinkle the flour (maizena) evenly over the mixture, then stir thoroughly until the flour is completely absorbed by the oil.
  • Pour in the chicken stock and whisk well until you have a smooth sauce.
  • Add the wine (water), lemon juice and lemon zest and mix well.
  • Incorporate the chicken and thyme leaves and let the mixture bubble for 2 to 3 minutes.
  • While the filling is cooking, spray a pie dish (25 cm in diameter) with non-stick cooking spray.
  • Spoon the filling into the pie dish, spreading it evenly. Lay the sheet of puff pastry over the chicken mixture, allowing it to drape over the edges of the dish. Ensure the pastry overlaps the rim for a secure fit. Trim any excess pastry for a neat finish.
  • Cut an opening of round about 2 cm in the middle of the pastry sheet to allow the steam to escape during the baking process.
  • Brush the surface of the pie with the egg wash.
  • Bake the pie dish for 30 to 35 minutes in the preheated oven.
Keyword chicken pie, lemony chicken pie