Chicken Kiev Pie Recipe

Chicken Kiev Pie

Chicken Kiev is one of my all-time favourite meals, so why not turn it into a pie? This recipe combines buttery, crisp pastry with all the classic Kiev flavours — garlicky chicken, fresh herbs, and a creamy white wine sauce — then tops it with golden breadcrumbs and parmesan.

It’s comfort food at its finest — rich, flavourful, and perfect for sharing around the table.

Timings

Prep time: 40 minutes

Cooking time: 1 hour

Serves: 4

Ingredients

For the Filling

• 5–6 skinless and boneless chicken thighs

• 2 tbsp extra-virgin olive oil

• Salt and pepper, to taste

• 4 cloves of garlic, crushed

• 1 handful of flat-leaf parsley, chopped

• 200ml dry white wine

• 180ml double cream

• 2 tbsp mini capers

• 1 tsp dried oregano

• 1 tsp dried tarragon (or 1 tbsp fresh tarragon)

For the Pastry

• 250g plain flour

• 125g unsalted butter or margarine

• 3 tbsp cold water

For the Topping

• 125g panko breadcrumbs

• 50g parmesan, grated

• 1 tbsp olive oil

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Method

1. Cook the chicken

   Cut the chicken thighs into strips and place in a large preheated frying pan with a splash of olive oil. Season with salt and pepper and cook until golden.

2. Add flavour

   Add the garlic, parsley, and white wine, then bring to a boil and reduce by half. Stir in the double cream and simmer for 10–15 minutes until thickened and rich.

3. Finish the filling

   Add the capers, oregano, and tarragon. Stir, then remove from the heat and allow the mixture to cool completely.

4. Make the pastry

   Rub the flour and butter together in a bowl until the texture resembles fine breadcrumbs. Add cold water a little at a time until a soft dough forms. Knead lightly for 30 seconds, then rest for 10 minutes.

5. Assemble the pie

   Roll out the pastry to about 1cm thick and line a 24cm pie tin. Spoon in the cooled chicken filling.

6. Add the topping

   Mix the panko breadcrumbs, parmesan, and olive oil in a bowl. Scatter evenly over the pie filling, trimming the pastry edges as needed.

7. Bake

   Bake in a preheated oven at 170°C for 30–40 minutes, or until the topping is golden and the pastry crisp.