Puff Pastry Pie with Chicken and Potatoes
An aromatic, golden pie with a hearty filling. For the filling, it is better to use meat from chicken thighs or drumsticks. With chicken fillet, the filling will be less juicy, but some may prefer that version.
Updated : 06 May, 2026
Easy
About 30 min.
Ingredients
450 grams
Puff pastry
450 grams
Chicken thighs
2
Potato
1
Onions
20 grams
Butter
1
Egg yolks
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the necessary ingredients for making puff pastry pie with chicken and potatoes. You can use any parts of the chicken: drumsticks, thighs, or breast. If the dough is frozen, take it out of the freezer in advance so it can thaw.
Step 2
Rinse the chicken thighs under cold water and dry them well. Remove the skin and cut the meat off the bones, I got 270 g, about 9.5 oz. Cut the chicken into small pieces.
Step 3
Wash the onion, already peeled, and cut it into small cubes.
Step 4
Wash the potatoes under running water with a brush, peel them, and cut them into thin strips. You can choose the shape and size of the filling ingredients as you like. But keep in mind that the smaller the ingredients are cut, the faster the pie will bake.
Step 5
In a suitably sized bowl, combine the prepared chicken, potatoes, and onion. Add salt. You can add any spices you like. Mix everything well.
Step 6
Divide the puff pastry into 2 unequal parts. Lightly dust the table with flour and roll out the larger piece into a sheet the size of your pan, allowing enough to come up the sides.
Step 7
Grease the baking pan with a small piece of butter. Place the sheet of dough into the pan, spreading it over the bottom and sides. My pan is 18 × 18 cm, about 7 × 7 inches.
Step 8
Spread the prepared filling evenly over the dough.
Step 9
Place pieces of butter over the filling so it will stay juicier.
Step 10
Roll out the smaller piece of dough the same way into a sheet that is not too thin. Cover the pie with it on top. Join the edges of the bottom and top layers of dough and pinch them well so the pie does not open during baking. Make a small hole in the center of the pie to let steam escape. You can also use it to check whether the filling is cooked.
Step 11
Brush the top of the pie with beaten egg yolk so it turns golden after baking.
Step 12
Bake the pie in a preheated oven at 180°C (350°F) for about 50 minutes. After 20 minutes of baking, cover the pie loosely with foil. Otherwise, because of the yolk, it may brown too much. The baking time will depend on your oven and on the material of the pan. You can check the filling by piercing a piece of chicken or potato through the hole in the pie with a skewer.
Step 13
Serve the finished pie hot, cut into pieces. Enjoy your meal!
Author note
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