Deep dish chicken pie

This is a tall, creamy and velvety chicken pie with a flaky puff pastry crust.
Course Main Course
Cuisine Greek, Mediterranean
Keyword bechamel, chicken, deep dish, milk pie, potatoes
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 6
Author The Hungry Bites


  • 2 puff pastry sheets, about 1 pound/ 500 grams
  • 1 whole chicken breast (2 halves cooked and diced or shredded)
  • 2 tablespoons olive oil
  • 1/2 pound (250 grams) chopped mushrooms
  • 1/2 teaspoon thyme
  • 4 strips of bacon
  • 1 cup chopped leeks
  • 1 pound (450 grams) boiled potatoes in cubes

  • 1/3 cup all-purpose flour
  • 3 tablespoons olive oil
  • 2 cups warm milk
  • 1 cup shredded cheddar cheese or parmesan
  • 1 medium egg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg or to taste
  • Salt and pepper to taste

  • One 8-inch round pan about 2 inches tall
  • Some milk for brushing the surface of the pie


  1. Preheat oven to 350 °F (175 °C).
  2. In a skillet, heat the olive oil and sauté the mushrooms and thyme in high heat. Wait until all of their water has evaporated and stir constantly until well browned. Add the bacon and the leeks and continue cooking in medium heat until leeks are tender. Set aside.

  3. In a pot, heat 3 tablespoons olive oil with the flour until flour starts to smell nutty. Remove from heat and gradually add the milk half a cup at a time, stirring constantly. (It will get really thick at first, but this will break any lumps that may form. As you continue adding milk, it will loosen up).

    Return to a medium heat and whisk until it thickens. It will be almost like a pudding. When thickened remove from heat and add the cheese, cinnamon, nutmeg, salt and pepper. Taste and adjust seasonings.

  4. Add the egg and stir to incorporate, then fold in the chicken, potatoes and the leeks-mushroom mixture.
  5. Lay one sheet of puff pastry inside the pan and make sure that the sides of the pan are well covered.

    Fill with the filling and top with the other sheet of puff pastry. Cut the excess and pinch edges to seal them.

  6. Poke some holes on top of the pie for the steam to escape, brush with some milk and bake on the bottom rack for 50 minutes or until pie is well browned.

    Let pie rest for 15 minutes, invert onto a rack/plate, remove pan and re-invert onto another plate.

  7. Serve with a green salad. Eat.

Recipe Notes

You can boil the chicken, or buy a rotisserie one. I prefer to butterfly two half breasts, pound them to even their thickness and cook them with a tablespoon or two of olive oil in a skillet until browned from each side. In the same skillet, without cleaning it, I then cook the mushrooms and leeks.
If you have any leftover puff pastry, just cut it in strips, sprinkle them with some cheese (or a cinnamon-sugar mixture) and bake them until brown for a tasty, crunchy snack!