Creamy Barbecue Chicken Pie Recipe
This Creamy Barbecue Chicken Pie Recipe is warm, rich and full of comforting flavor. Tender chicken cooks in a creamy barbecue sauce. Everything sits under a golden and flaky pastry crust
Ingredients
- 3 cups cooked chicken shredded
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup barbecue sauce
- ¾ cup heavy cream
- ½ cup chicken broth
- ½ cup shredded cheddar cheese
- 1 tablespoon all-purpose flour
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon dried thyme
- 1 sheet puff pastry thawed
- 1 egg beaten
- 1 tablespoon chopped fresh parsley
Instructions
Prepare the Chicken
- Shred the cooked chicken into bite-sized pieces. Remove any bones or skin. Keep the chicken ready while preparing the creamy barbecue filling.
Cook the Onion and Garlic
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for three minutes. Add garlic and cook for another minute.
Make the Creamy Sauce
- Sprinkle flour over the onion mixture. Stir well for one minute. Slowly add chicken broth and cream. Keep stirring until the sauce becomes smooth.
Add the Barbecue Flavor
- Pour the barbecue sauce into the creamy mixture. Add smoked paprika, black pepper, salt, and thyme. Stir everything together until the sauce looks rich and evenly combined.
Add the Chicken
- Add shredded chicken to the skillet. Stir gently until every piece is covered with sauce. Cook for five minutes, allowing the flavors to blend nicely.
Add the Cheese
- Stir shredded cheddar cheese into the hot chicken mixture. Cook until the cheese melts completely. Remove the skillet from the heat and let the filling cool slightly.
Prepare the Pie Dish
- Preheat your oven to 400°F (200°C). Spoon the creamy chicken filling into a 9-inch pie dish. Spread it evenly across the dish.
Add the Pastry
- Place the puff pastry over the filling. Press the edges gently around the dish. Trim any extra pastry. Cut two small slits in the center for steam to escape.
Brush With Egg
- Brush the pastry lightly with beaten egg. This creates a beautiful golden finish during baking. Avoid adding too much egg around the edges.
Bake the Pie
- Place the pie in the preheated oven. Bake for 25 to 30 minutes. The pastry should become puffed, crisp and beautifully golden brown.
Rest Before Serving
- Remove the pie from the oven and let it rest for ten minutes. This helps the creamy filling settle and makes serving much easier.
Notes
- Use leftover roast chicken for a quick and flavorful filling.
- Choose your favorite barbecue sauce for a different taste.
- Add sweet corn for extra texture and natural sweetness.
- Stir in cooked peas for more color and vegetables.
- Use mozzarella instead of cheddar for a milder cheese flavor.
- Add chopped jalapeños if you enjoy spicy barbecue flavors.
- Keep the pastry cold until you are ready to use it.
- Do not overfill the pie dish because the sauce can bubble over.
- Let the pie rest before cutting for cleaner slices.