13/06/2026
Stop making boring chicken pie. 🛑 The sausage completely elevates the flavour game. Putting the golden little nuggets of sausage right on top of the chicken filling before the pastry is omg gorgeous.
It’s an absolute game changer. 🤯
Recipe below and save when you need a cozy hug👇
2 tbs olive oll
2 tbs butter
1kg b***d and skinned chicken thighs chopped
2 medium leeks, trimmed, washed and sliced
2 carrots, peeled and chopped
3 sticks of celery, finely sliced
a small handful of thyme leaves
2 tablespoons flour
250ml of white wine
250ml of water
285ml milk
Tbs Dijon mustard
sea salt and freshly ground
black pepper
3 pork sausages
1 pack of all butter puff pastry
1 egg for egg wash
Preheat the oven to 220°C/425°F/gas
1. In a deep frying pan with a lid add an olive oil and butter. Add the chicken, leeks, carrots, celery and thyme and cook slowly on the hob uncovered for 15 minutes. Turn the heat right up, add the flour, and keep stirring for a couple of minutes before adding the wine, same amount of water and the milk add the Dijon. Season with salt and black pepper, then cover and simmer very slowly for 30-40 minutes until the chicken is tender. Watch it and stir every so often so it doesn’t catch. If it’s a little too liquid, just continue to simmer it with the lid off until it thickens slightly. Take it off the heat and let it cool.
Pour the chicken mixture into a pie dish.
Now the sausages - squeeze the meat out of the sausage, and make them, brown them in a little oil and sprinkle them over the chicken.
Unroll your pastry, Egg-wash the rim of the dish and drape over the pastry, Egg-wash the top of the pastry to make it go golden while cooking, then pinch it to crimp it round the edges with a fork. Cook the pie in the centre of the oven for about 30 to 40 minutes, until golden brown.
Saw this recipe years ago I totally forgot how good it is
