Chicken and thyme one-pan pie

Tuck into the ultimate comfort food with this chicken and thyme one-pan pie. The leek creates a beautiful creamy texture, and the garlic and thyme add so much flavour! Baked to golden perfection, this is a fantastic idea for a simple dinner.

  • 40 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
There's nothing quite like the comforting flavours of a homemade chicken pie. For more must-try ideas, discover our best chicken pie recipes.


  • 800 g chicken thigh fillets, thinly sliced
  • 2 tbsp olive oil
  • 1 large leek, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tbsp fresh thyme leaves, plus extra sprigs to serve
  • 1/2 cup slivered almonds
  • 1/4 cup plain flour
  • 3 cups chicken stock
  • 445 g sheet sour cream shortcrust pastry or 2 sheets puff pastry
  • 1 egg, lightly beaten


  • 1
    Preheat oven to 200°C.
  • 2
    Season chicken. Heat oil in a large, ovenproof frying pan over high heat. Cook chicken in batches, stirring occasionally, for 3 minutes or until browned. Remove chicken from pan.
  • 3
    Cook leek in same pan, stirring occasionally, for 3 minutes or until softened. Add garlic, thyme and almonds. Cook, stirring, for 1 minute or until fragrant. Return chicken to pan with flour and cook, stirring, for 1 minute. Gradually stir in stock, bringing to the boil. Reduce heat to low-medium and simmer, stirring occasionally, for 5 minutes or until thickened slightly. Season to taste. Cool for 10 minutes.
  • 4
    Trim pastry to fit the top of pan. Cut pastry off-cuts into decorative shapes. Top pie with pastry shapes, brushing with egg wash.
  • 5
    Bake pie for 20 minutes or until pastry is golden. Serve topped with extra thyme.


The filling can be made, covered and refrigerated up to 2 days ahead. The baked pie can be frozen for up to 3 months if cooked in an ovenproof dish.