A Marry Me chicken pie topped with pastry stars is displayed in a rectangular pie dish.

Marry Me Chicken Pie

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Moderate
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4 Servings
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10 minutes bake time

This gluten free Marry Me Chicken Pie is creamy and comforting, packed with tender chicken and topped with a flaky gluten free puff pastry. It’s an irresistible meal that’s sure to win everyone over.

Ingredients

  • Small check mark in a circle icon 2 X rolls Jus-Rol Gluten Free Puff Pastry
  • Small check mark in a circle icon 4 Diced chicken breasts (1 per person)
  • Small check mark in a circle icon 1 Tbsp olive oil
  • Small check mark in a circle icon 1 Red onion chopped
  • Small check mark in a circle icon 2 Garlic cloves chopped
  • Small check mark in a circle icon 2 Tbsp tomato puree
  • Small check mark in a circle icon 6 Chopped sundried tomatoes
  • Small check mark in a circle icon 250ml Chicken stock
  • Small check mark in a circle icon 60ml Double cream
  • Small check mark in a circle icon 60g Grated parmesan
  • Small check mark in a circle icon 6 Chopped fresh basil leaves
  • Small check mark in a circle icon ½ Tsp garlic powder
  • Small check mark in a circle icon ½ Tsp Italian herbs
  • Small check mark in a circle icon ½ Tsp paprika
  • Small check mark in a circle icon Pinch of salt and pepper
  • Small check mark in a circle icon 1 Egg for egg wash
Equipment required
  • Knife
  • Chopping board
  • Large frying pan
  • Oven safe baking dish
  • Star cookie cutters (optional)

Method

  1. Preheat oven to 180C.
  2. Add olive oil, chopped garlic, diced chicken, garlic powder, Italian herbs, paprika, salt and pepper to a large frying pan. Cook this on a medium to high heat until the chicken is cooked. Remove the chicken from the pan and set it aside.
  3. To the same pan, add the chopped onion, tomato puree and sundried tomatoes. Mix well and cook for a few minutes until the onions start to soften. Add in the chicken stock and stir well.
  4. Once the sauce is starting to bubble, reduce the heat and add in the double cream and parmesan. Mix well and add the chicken back into the pan along with the chopped basil.
  5. Add the pie filling into an oven safe dish. Unroll the first sheet of pastry and lay this on top of the pie filling, making sure to press the pastry into the edges of the dish. Add a small slit into the centre of the pie for steam to release. Crack the egg and brush the beaten egg over the pastry surface.
  6. Unroll the second sheet of pastry and use the cookie cutter to cut stars out of the pastry. Layer the stars on top of the pastry and brush once again with the egg wash.
  7. Bake for 15-20 minutes or until golden brown and the pastry has puffed up. Once baked, leave to sit for 5 minutes before serving.

Made With

Chilled Gluten Free Puff Pastry Sheet