Chicken & Camembert Pies
These Chicken & Camembert Pies are the perfect comfort food — golden, flaky pastry filled with tender chicken, veggies and a rich, creamy Camembert sauce. Make them as individual pies, one large family pie or in a pie maker. They’re simple to prep, freezer-friendly and far better than anything store-bought.
Equipment
- 6 Pie tins (mine had a 7.5cm base width)
Ingredients
- 40g butter
- 1 each of onion, carrot and celery stick, cut into 1cm dice
- 3 cloves garlic, finely chopped
- 2 teaspoons fresh thyme leaves (or ½ teaspoon dried thyme)
- 750g 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 use standard individual pie tins (mine were an old Coles Breast Cancer Awareness set, but the current black ones are the same size). Woolworths sells similar tins, and any standard pie tin will work. You can also use ramekins, Texas muffin tins, regular muffin tins (for party-pie size), or any small pie dish you already have. - OTHER SIZE OPTIONS
This recipe also works beautifully as one large family pie, or in a pie maker if you have one. If using a pie maker, follow your machine’s instructions — you’ll usually get more smaller pies using this method - LINING PIE TINS WITH PASTRY
Measure your pie tins from edge to edge (including the lip), pressing the tape measure down into the tin so you capture the full width. Find a bowl or object with a similar diameter and use it as a guide to cut six rounds from the shortcrust pastry (two rounds per sheet). Do the same for the lids: measure the top of the tin and cut six rounds from the puff pastry. Any leftover pastry can be used for decorative shapes, twists or mini tarts. -
STORAGE OF PIES
Fridge: Baked pies will keep for up to 3 days in an airtight container.
Freezer: Cool completely, wrap in plastic wrap then foil, and store in a zip-lock bag for up to 3 months.
Reheating: Thaw overnight in the fridge. Microwave until hot, then bake at 180°C for 10 minutes to crisp the pastry. Alternatively, reheat in a 160°C oven for 20–25 minutes or until piping hot.