Introducing the Aussie culinary delight—the beloved Aussie Pie! While our classic ‘meat’ pie holds a special place in our hearts, these individual Chicken & Camembert pies are sure to give it a run for its money. Featuring a crisp shortcrust pastry and a luscious filling of creamy chicken, vegetables, and Camembert cheese, these pies are a close contender for the top spot. The instant you sink your teeth into the flaky puff pastry and savour the mouthwatering blend of creamy chicken filling, you’ll be utterly captivated!
Why you’ll love these chicken pies 🥧
- SIMPLE TO PREPARE
The filling is straightforward, requiring only about 20 minutes of your time. Afterward, allow it to cool, or refrigerate it for the following day if you’re not ready to assemble the pies immediately. - SUPERIOR TO STORE-BOUGHT
While I appreciate a good pie, finding one at your average bakery can be a challenge. This recipe was born out of that frustration. Craving a chicken and cheese pie, I gave it a go, and voila! It surpasses any pie I’ve had in quite a while. - PREP AHEAD
Prepare the filling and store it in the fridge or freezer until you’re prepared to craft the actual pies. If there’s pastry in your freezer, you’re almost ready for a quick meal. The pies can even be baked and then frozen, making them perfect for hectic nights when time is of the essence. - CUSTOMISABLE TO SUIT
Extend the filling by incorporating more veggies from your fridge, experiment with different herbs (sage, rosemary, chives, etc.), switch up the cheese (feta, brie, tasty, mozzarella, vintage, etc.), or opt for chicken breast (not as tender but still delightful). - CRAFT THE PIES YOUR WAY
Whether you follow the individual pie recipe, create pot pies, a sizeable family pie, or employ a pie maker for convenience—the creamy chicken filling is yours to customise as you please. The choice is yours in crafting these delectable pies.
Ingredients required for chicken & camembert pies
Here’s a quick summary of the ingredients you’ll need to prepare these delightful Chicken & Camembert Pies! For detailed instructions, scroll down to the bottom of the post 😊
Step-by-step
The chicken pies are divided into two parts. The filling is part 1 and the assembly and baking is part 2. They may seem a bit fiddly with all the steps but it is easy and they are totally worth it. If you are making one batch, you may as well make two. It doesn’t take that much long and they freeze really well.
Creamy chicken filling
- Sautéing: Begin by melting butter in a pan, then add onion, carrot, and celery with a generous pinch of salt. Sauté until softened. Next, stir in the garlic and thyme.
- Adding Chicken: Introduce the diced chicken, cooking until it’s sealed all over and turns white. Deglaze the pan with white wine, allowing it to reduce by half.
- Incorporating Flour: Sprinkle flour over the mixture and stir thoroughly to combine. Gradually add the stock, then stir in the cream. Bring the mixture to a boil.
- Simmering: Reduce the heat to low and let the filling simmer for about 15 minutes or until the chicken is fully cooked, and the sauce has slightly thickened. If the mixture appears too thin, you can add a cornflour slurry; however, it will naturally thicken upon standing. Remove from heat, add parsley, and let it cool completely. If preparing ahead of time, refrigerate, or freeze for future use after cooling.
Assembly of pies
- Shortcrust Pastry Bases: Lightly grease 6 individual pie tins using non-stick cooking spray. Cut out 6 rounds from the shortcrust pastry to line the base, sides, and lip (if applicable) of each tin. Refer to the NOTES section below the recipe for guidance on determining the size based on your specific pie tins.
- Filling: Evenly distribute the ‘cooled’ creamy chicken filling among the pastry-lined tins. Place 3 chunks of Camembert cheese on top of each pie.
- Puff Pastry Lids: Cut out 6 rounds from the puff pastry to match the tops of the pie tins. Brush the rims of the shortcrust pastry with water and cover each pie with a puff pastry round. Seal the two pastries together using your fingers or a fork to crimp the edges. Brush the tops with egg wash, make a small 1cm slit in each, and, if desired, sprinkle with sesame seeds.
- Baking: Place the pies on a preheated oven tray in an oven set to 200°C (180°C fan-forced). Bake for 25-30 minutes or until the pastry is thoroughly cooked and golden brown. (For optimal results, consider putting the pies directly onto a baking tray preheated in the oven to help set the pastry quickly.)
- Cool: Allow the pies to cool slightly before serving.
Expert tips
- Opt for Chicken Thigh Fillets: Choose chicken thigh fillets for richer flavour and increased tenderness. Chicken breast tends to dry out and has a milder taste.
- Prepare a Double Batch: Consider making a double batch; the extra effort is minimal, and you’ll appreciate the convenience later on!
- Split the Process: Divide the recipe by preparing the filling one day and assembling the pies the next. This approach makes the task feel less overwhelming, and a chilled filling works best.
- Ensure Complete Cooling: It’s crucial to have the filling completely cooled before assembling. When combining a hot filling with cold pastry, the heat may ‘cook’ the pastry, causing it to slide and soften, resulting in a messy outcome.
- Add a Cornflour Slurry: If the mixture appears too thin, create a cornflour slurry with a 1:2 ratio of cornflour to water. Add it to the hot filling mixture and bring it to a boil.
- Choose Quality Shortcrust Pastry: Invest in a good-quality store-bought shortcrust pastry, especially for the base. It plays a crucial role in supporting the filling. Brands like Pampas are a reliable choice.
- Opt for Egg Yolk Only: For an extra golden pastry top, brush with egg yolk only. This will impart a super shiny and golden finish to the pastry lid.
Serving suggestions
- Crisp green salad
- Roasted or steamed veggies
- Mashed potatoes
- Cranberry sauce or chutney
- Crispy Potato Wedges or fries
- Grilled Asparagus or Zucchini
FAQ’s
Can I make the pies ahead of time?
You sure can! You can make the filling up to 2 days in advance before assembling the pies OR you can freeze it for longer storage until ready.
The pies can also be baked and then frozen for later use.
Can I freeze the pies?
Yes! Once baked, allow to cool completely. Wrap in a layer of plastic wrap, then a layer of foil. Place into a large zip-lock bag, label, date and freeze for up to 3 months. Thaw in the fridge overnight before gently reheating. To reheat, microwave pies until hot then bake in a 180C oven for 10 minutes to crisp up. Alternately, heat in a 160C oven until piping hot, about 20-25 minutes.
Can I use chicken breast?
Yes you can. It won’t be quite as tender as thigh fillet but will still be amazing.
I can’t use wine, can I use something else?
Of course. Replace with extra chicken stock or use water.
Chicken & Camembert Pies
Indulge in Chicken & Camembert Pies featuring a crisp shortcrust pastry encasing a luxurious blend of creamy chicken, vegetables, and Camembert cheese. Crowned with a golden puff pastry lid, these pies are a delectable delight!
Equipment
- 6 Pie tins (mine had a 7.5cm base width)
Ingredients
- 40g butter
- 1 onion, diced
- 1 carrot, diced
- 1 stick celery, diced
- 3 cloves garlic, finely diced
- 2 teaspoons fresh thyme leaves (or ½ teaspoon dried thyme)
- 700g chicken thigh fillets, cut into bite sizes cubes
- ⅓ cup white wine
- ¼ cup plain flour
- 1 cup chicken stock
- ½ cup thickened cream
- 1 tablespoon chopped fresh parsley
- 3 sheets frozen shortcrust pastry, thawed
- 3 sheets frozen puff pastry, thawed
- 200g camembert cheese, cut into 18 chunks
- 1 egg, lightly beaten
- 2 teaspoons sesame seeds (optional)
Instructions
TO MAKE THE FILLING
- Melt butter in a lage frying pan over medium heat. Add the onion, carrot and celery and a good pinch of salt. Saute for 5-6 minutes or until nicely softened but not coloured. Add the garlic and thyme, cook 1 minute.
- Increase heat to medium high then add the chicken. Cook, stirring often for 5-6 minutes or until chicken is sealed all over and has turned white. Pour in the wine and allow it to bubble up and reduce by half.
- Sprinkle the flour over the mixture and cook, stirring for 1 minute. Gradually pour in the stock, while constantly stirring, until throughly combined. Bring to the boil then stir through the cream.
- Reduce heat and simmer for 15 minutes or until the mixture has thickened and chicken is cooked through. Season to taste with salt and ground white pepper. Transfer mixture to a bowl, stir in the parsley and allow to cool completely.
TO ASSEMBLE THE PIES
- Place a baking tray into the oven and preheat to 200C (180C fan forced). Lightly grease 6 pie tins with non-stick cooking spray. Cut 6 circles from the shortcrust pastry and use to line base and sides of pie tins. Cut 6 rounds from the puff pastry and set aside (see notes below on pie tins).
- Divide the pie filling evenly between tins then top each with 3 chunks of camembert.
- Brush the pastry rims with water then place a puff pastry disc on top of each pie. Press the pastry edges firmly together to seal or use a fork to crimp. Make 2 slits in the top of each pie (to allow steam to escape) and brush tops with beaten egg. Sprinkle with sesame seeds if using.
TO BAKE THE PIES
- Transfer pies onto the hot baking tray. Bake in the oven for 25-30 min or until golden brown. Stand in tins for at least 10 minutes before serving. Serve with oven baked fries and a mixed green salad.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - PIE TINS
I used pie tins that I purchased from Coles for the breast cancer awareness week many years ago (that’s why mine are pink) but they still sell the same ones but in black. Woolies also sells them.
You can use other dishes though such as ramekins, Texas muffin tins, regular muffin tins (they will then become party pies!!) or other pie dishes you may have at home. - OTHER OPTIONS
You could also make one family size pie or use a pie maker if you own one. You will get more smaller pies by using this method. Follow the manufactures instructions for your pie maker. - LINING PIE TINS WITH PASTRY
To work out how big you need to cut the shortcrust pastry bases, measure from side to side across the tin (including any lip), pressing the tape measure down into the tin to get the whole width (sides and all).
Find something of similar size to that measurement (I used a bowl) and cut out 6 rounds from the shortcrust pastry sheets (2 from each sheet). Use excess pastry to make things like pastry twists with parmesan and herbs, mini tart bases for sweet fillings etc
For the pastry lids, measure the tins from the top, side to side. Again find something similar in size and cut out 6 rounds from the puff pastry. Reserve excess pastry for decorations on top of the pies if you like (things letters, leaves, shapes – whatever takes your fancy) or use the pastry to make puff pastry twists or shapes. - STORAGE OF PIES
Fridge – When baked, the pies will keep in the fridge for up to 3 days. Store in an airtight container or zip-lock bags. Reheat as below.
Freezer – once baked, allow to cool completely. Wrap in a layer of plastic wrap, then a layer of foil. Place into a large zip-lock bag, label, date and freeze for up to 3 months. Thaw in the fridge overnight before gently reheating.
Reheating – once thawed, microwave pies until hot then bake in a 180C oven for 10 minutes to crisp up. Alternately, heat in a 160C oven until piping hot, about 20-25 minutes.
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