Ingredients
- Chicken Thigh Fillets: 4 pieces, boneless and skinless
- Garlic: 4 cloves, finely minced
- Fresh Parsley: 3 tablespoons, chopped
- Unsalted Butter: 100 grams, softened
- Lemon Zest: 1 teaspoon
- Salt and Black Pepper: to taste
- Ready-Rolled Puff Pastry: 2 sheets
- Egg Yolk: 1, beaten with a splash of water
Instructions
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
- In a bowl, mix softened butter, garlic, parsley, lemon zest, salt, and pepper. Shape into a log and freeze for 15 minutes.
- Place one sheet of pastry on your baking tray. Set the second aside for the top.
- Lay the chicken thighs flat, season, and place the chilled garlic butter log in the center. Fold the chicken over and place on the pastry. Cover with the second sheet and crimp edges to seal.
- Brush the pie with egg wash and bake for 30–35 minutes until golden and chicken is cooked through.
- Let rest for 10 minutes before slicing.
- Serve hot with arugula salad or mashed potatoes.
Notes
- Freeze the butter log to prevent leaking during baking.
- Chill the pastry before baking for a flakier crust.
- Let the pie rest before slicing to keep the filling intact.
- Brush with egg wash for a shiny, golden finish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
- Diet: Low Fat
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 1g
- Sodium: 320mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 135mg
Keywords: Chicken Kiev Pie, Garlic Butter Pie, Savory Pie, Comfort Food