Chicken & White Wine Pie
Prep Time
Cooking Time
Serves
10
30
4
Minutes
Minutes
Approx
Creamy, comforting and ridiculously easy — the kind of dinner everyone actually eats.
you will need
☐ 1 whole roasted chicken shredded
☐ 4-5 sheets puff pastry (thawed)
☐ 2 cloves crushed garlic
☐ 1/2 bunch finely chopped parsley
☐ 2tbs butter
☐ 2/3 cup dry white wine
☐ 300ml cream
☐ 20g plain flour
☐ 1/2 cup grated parmesan
☐ salt & pepper to taste
☐ 1/2 cup shredded cheddar cheese
☐ 1 egg
tips from our table
The ultimate shortcut dinner. This chicken and white wine pie is perfect for using up leftover roast chicken — rotisserie chicken works beautifully too. Using store-bought puff pastry keeps things quick, while the creamy white wine filling makes it taste like you’ve put in way more effort than you actually have. Serve it with greens, mash or just eat a giant slice on its own. We’re not judging.
how to do it
1. Start but removing all the meat from the roasted chicken, discarding the skin and bones. Using two forks (or your hands once cool enough to handle), pull the meat into bite-sized shreds and set aside.
2. Finely chop the parsley and crush the garlic cloves.
3. Melt the butter in a large saucepan over medium heat. Add the crushed garlic and cook for 30 seconds until fragrant.
Stir in the parsley, followed by the white wine. Letting the wine simmer on medium heat until the alcohol is cooked away (1-2 minutes).
4. Next stir in the cream and bring to a gentle simmer. Sprinkle in the flour.
Stir through the grated parmesan and shredded chicken and let the sauce thicken for a further 2-3 minutes still on a simmer.
Season to taste.
5. To assemble the pie, lightly grease a pie dish. Line the bottom of the dish with puff pastry (ensuring there are no holes if you need to overlap the pastry). Spoon in the chicken and leek mixture. Sprinkle the parmesan and mozzarella on top of the chicken mix for extra flavour.
6. Cover with puff pastry, trim excess, and press edges to seal. Cut a small slit in the centre for steam.
7. Brush the pastry with egg for a nice golden colour.
Bake 20–25 minutes until puff pastry is golden and puffed.
Let the pie rest 5 minutes before slicing.
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Chicken & White Wine Pie