Yummy Chicken, pancetta and thyme pies Recipe

These chicken, pancetta and thyme pies are sure to become a family favourite, especially because everyone gets their own. No fighting over pastry!
Chicken, pancetta and thyme pies
Prep Time : 0:30 | Cook Time : 0:30 | Total Time : 1:00 | Serving : 8 person.


  • 1.8-2 kg whole chicken

  • 2 tablespoon olive oil

  • 50g butter

  • 1 leek, finely sliced

  • 1 onion, finely sliced

  • 80g thick cut pancetta, diced

  • 3 cloves garlic, minced

  • 1/3 cup flour

  • 2 cups Massel chicken style liquid stock

  • 1 cup Bulla Crème Fraîche

  • 1 tablespoon fresh thyme leaves

  • Sea salt

  • Freshly ground black pepper

  • 8 sheets puff pastry, defrosted

  • 1 egg, beaten


  • Step 1

    Poach or roast the chicken and when cool enough to handle shred the meat and set aside.

  • Step 2

    Pre-heat oven to 220C (200C fan-forced). Heat oil and butter until hot. Add leek, onion, pancetta and garlic. Cook until onions are tender. Stir in flour and cook stirring for 2-3 minutes. Then add cool chicken stock mixing until well incorporated. Cook for 3-4 minutes until simmering and remove from heat. Stir in chicken, crème fraîche and thyme. Season to taste. Set aside to cool. Then refrigerate until assembling pies.

  • Step 3

    Cut rounds of pastry to fit base of 8 pie tins, press into tins, then fill each pastry case with chicken filling. Cut smaller rounds of pastry to fit the top of pie tin. Cover chicken filling and pinch the pastry edges together to seal pie. Brush tops with beaten egg, and bake for 15-18 minutes until golden and puffed.

User Review
0 (0 votes)