This open chicken puff pie with mash is where it’s at this spring! I wanted something comforting in the warmer weather, and pie was just what I fancied. Although pies are usually a winter meal, this beauty has a fresh twist; the taste of spring with the comfort of winter.
Let’s talk about the benefits of making the pie lid and the filling separately, rather than using the traditional technique. I learned this trick at work; when feeding high volumes of hungry people in an office, you need a few tricks. I enjoy creating pies this way because the filling can be hot on the stove while you just top each portion with a lid as you go. This means you can cook the pastry prior and then really enjoy making the filling. Doing it this way also benefits the texture of the pastry; when you add it last minute, it means you get a crispier lid. Finally, you can add last minute, flavour-enhancing additions to the filling, such as fresh herbs and lemon juice, as there isn’t a pie lid getting in the way!
For a more traditional pie, try our chicken, mushroom and spring onion pie.
This open chicken puff pie with mash uses traditional cooking methods but but that doesn’t mean you can’t jazz it up. Fresh Greek yogurt is a great last minute addition with its creamy yet tangy flavour. It’s perfect for cutting through the richness of a pie, giving it a fresh kick. Lemon juice and parsley help bring it all together too, turning a once winter favourite into something you can enjoy all year round.
Finally, to bring the mash up a level we replaced the butter and cream with extra virgin olive oil. This works fantastically with the potato (and it’s also healthier!). Season with salt and pepper, and a touch of tarragon to make a velvety, fragrant mash.
Open Chicken Puff Pie with Mash
- 1 ready rolled puff pastry sheet usually around 350-400 grams
- 1 kg skinless, boneless chicken thighs` medium diced
- 400 g chestnut mushrooms any mushrooms will do
- 1 chicken stock cube
- 500 ml water
- 2 cloves garlic crushed
- 1 large onion small dice
- 1 juice of a lemon
- 2 tbsp curly leaf parsley finely chopped
- 1 heaped tbsp full fat Greek yogurt
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 egg for egg wash optional
For the mash
- 1.5 kg potatoes peeled, washed and medium diced
- 75 ml extra virgin olive oil
- 1 tbsp tarragon finely chopped
- salt and pepper to taste
- Preheat the oven to gas mark 6/180°C/350°F.
- The puff pastry sheet may be a little big, so divide into 6. Then cut one to your desired size and use this as a stencil for the rest of the sheets to make 6 equal sheets. Add to a tray lined with baking paper. You can egg wash them and score them into any pattern you like (we also added Nigella seeds).
- Bake for around 15 minutes until they have completely puffed up and become golden brown. Leave them out at room temperature ready for serving.
- Using a deep frying pan with a tablespoon of oil, on a high heat cook the mushrooms with a small pinch of salt until most of the water has been removed and they start to caramelise. Turn the heat down to medium and add the onion to sweat off. Once the onion becomes translucent, remove both into a separate bowl. Do not clean the pan.
- Turn the heat up, adding another tablespoon of oil until it is smoking hot. This is the time to add the chicken to sear it slightly and get a little colour. Once they chicken is coloured, add the mushrooms and onion back to the pan along with the garlic, getting a little more colour on to everything.
- Turn the heat down and mix in the flour, coating everything well and cook for a minute. Now add the stock cube and water, and bring to a boil. Turn down to a simmer and cook for 15 to 20 minutes.
- Meanwhile, bring the potatoes to a boil in a large pan covered with water and cook until super tender. This should take about 20 minutes depending on how big or small the potatoes were cut.
- When everything is near ready, fold in the lemon juice, yogurt and fresh parsley to the pie filling. Check for seasoning and season as desired.
- Drain the potatoes and mash well with the olive oil and tarragon. Season to taste.
- Serve the filling with mash and pop a pie lid on top. We like to let everything help themselves and pop their own lid on. Enjoy!