Weekend Cooking: Creamy Smoked Chicken Pie
04 Oct 2015

Weekend Cooking: Creamy Smoked Chicken Pie

04 Oct 2015

I went grocery shopping today, and was planning to just make some dumpling soup for dinner tonight.  Then I saw that they were clearing out their stock of smoked chicken at half price, so I did a quick search online for recipe ideas, and landed on this one.  I tweaked the recipe with what I had on hand and added a few additional ingredients to make it heartier, and the result was delicious.  I’ll definitely be packing this for lunch tomorrow.

Creamy Smoked Chicken Pie


  • 2 tablespoons unsalted butter
  • 1/2 small onion, finely diced
  • 1 small clove garlic, crushed
  • 1 stalk celery, finely diced
  • 2 large russet potatoes, diced
  • 2 tablespoons plain flour
  • 125 ml chicken stock OR chicken stock cube, enough to make 125ml stock
  • 1/2 cup full cream milk
  • 2 teaspoons roughly chopped fresh cilantro (daun ketumbar)
  • 2 teaspoons rosemary leaves
  • 3 to 4 dried shiitake mushrooms, soaked in water for at least 4 hours, sliced
  • 300 grams smoked chicken, cut into 2-cm cubes
  • 2 sheets Pampas puff pastry, or any other brand of your choice
  • 1 egg, beaten


Preheat the oven to 180 degrees C (fan 160 degrees C).

In a large frying pan over medium heat, melt the butter.  Add the onions and potatoes and cook, stirring frequently, until the onions are soft and translucent.  Add the garlic and celery and cook 1 minute longer.  Using a sieve, shake in the flour and cook, stirring frequently and breaking any lumps, 2 minutes.  Add the chicken stock mixture and milk, then bring to a boil.  Simmer for 3 minutes, stirring very frequently.  Add the cilantro, rosemary and mushrooms, then stir to combine.  Stir the smoked chicken into the creamy mixture.


In a 9-inch pie dish, sprinkle some flour to prevent the pastry from sticking to the bottom.  Place one sheet of puff pastry in the pie dish, then spoon in the creamy filling.  Cover the pie dish with the second sheet of pastry, then trim the edges.  Roll the leftover pastry and cut into decorative shapes, and place on top of the pie (optional).  Brush the pastry with the beaten egg, and make three or four small slits in the pastry to let air escape.


Bake in the oven for 35 to 40 minutes, until the pastry is golden brown.

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