Creamy Mustard Chicken Pie with Puff Pastry

This creamy chicken pie with puff pastry is one of those dishes that looks like you spent hours in the kitchen, but actually comes together with just a handful of simple ingredients. It’s rich, cozy, and golden-topped — perfect for busy nights when you want something hearty and homemade.

The base is a creamy mixture of tender chicken, onion, garlic, and a touch of mustard for depth. I use crème fraîche for a subtle tang, but it still feels indulgent. Everything goes into one oven-safe pan, topped with a layer of flaky puff pastry, and baked until bubbling and golden. My kind of comfort food.

Golden-brown creamy mustard chicken pie topped with flaky puff pastry, baked until crisp and bubbling underneath.

Ingredients

• 600g cubed chicken breast or thigh

• 200g crème fraîche

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 1–2 teaspoons Dijon mustard (optional, but recommended)

• 1 tablespoon olive oil or butter

• Salt, pepper and thyme to taste

• 1 sheet puff pastry (thawed if frozen)

• 1 egg, beaten (for egg wash)

Instructions

Preheat your oven to 200°C (fan) or 210°C (top-bottom heat).

In a large pan, heat the olive oil or butter over medium heat. Add the onion and sauté until soft and translucent. Stir in the garlic and cook for another minute.

Add the cubed chicken, season with salt and pepper, and cook until lightly golden and just cooked through.

Lower the heat and stir in the crème fraîche and mustard (if using). Let it simmer gently for a few minutes until the sauce thickens slightly. Taste and adjust the seasoning.

Transfer the chicken mixture into an ovenproof dish.

Carefully place the puff pastry sheet over the top, pressing down the edges. Trim any excess pastry.

Brush the top with the beaten egg for a golden finish.

Bake for 20–25 minutes, or until the pastry is crisp and golden brown.

Let it rest for 5 minutes before serving. It’s perfect as it is or with a crisp green salad on the side.