Chicken Kyiv Inspired Pies
A family favourite turned into a golden, buttery chicken pie25 minutes prep
35 minutes cook
Serves 4-6
Ingredients
- 100 gunsalted butter, softened
- 1 clove garlic, finely grated
- handful flat-leaf parsley, finely chopped
- pinch salt
- squeeze lemon
- 500 gchicken, breast or thigh
- 1 tbspbutter
- 1 tbspflour
- 250 mlchicken stock
- 50 mldouble cream
- 1 clove garlic, grated
- 1 tspDijon mustard
- handful parsley and/or chives, finely chopped
- salt, black pepper
- lemon zest (optional)
- 1 sheet shortcut pastry, for the base
- 1 sheet puff pastry, for the lids
- 1 egg, beaten
- 2 tbsppanko breadcrumbs
- 1 tspolive oil
Garlic butter:
Chicken filling:
Everything else:
Shredded chicken in a creamy garlic sauce with a garlic butter centre, baked under a puff pastry lid for maximum melt-and-spill.
Method
Mix butter, garlic, parsley, salt and lemon (if using). Shape into a long cylinder and wrap tightly in baking parchment, then place in the fridge to re-set the butter.
Poach chicken in salted water or stock until just cooked (12–15 mins). Shred while warm and set aside.
Melt butter in a pan, add flour and cook for 1 minute. Gradually whisk in stock until smooth and thickened. Stir in cream, garlic, Dijon, herbs, seasoning and lemon zest. Fold through the shredded chicken — thick but glossy.
Line pie tins with shortcut pastry. Lightly blind bake for 10 minutes at 180°C if you can.
Spoon half the chicken mixture into each pie. Place a frozen garlic butter disc in the centre. Cover with remaining chicken, fully enclosing the butter. Top with puff pastry lids, seal edges and egg wash. Stir olive oil through panko breadcrumbs then sprinkle over top.
Bake at 200–210°C for 25–30 minutes until deep golden. Rest for 5 minutes before serving — they go very well with creamy mashed potato!
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