Hearty Chicken and Potato Puff Pie


For two decades, this Hearty Chicken and Potato Puff Pie has been a staple in my kitchen, a beloved recipe that has brought comfort and warmth to many a dinner table. This dish is a harmonious blend of creamy, savory chicken and potato filling, encased in a flaky, golden puff pastry. Each ingredient is carefully chosen to complement the others, from the tender slices of potato to the succulent diced chicken, all brought together with a rich, creamy sauce and a generous sprinkle of cheddar cheese. It’s a recipe that promises not just a meal, but an experience—a taste of home, of family gatherings, and of simple, unadulterated joy.

Crafting this pie is like weaving together threads of culinary tradition with personal memories. The process is as comforting as the dish itself, with the aroma of baking pastry filling the kitchen, heralding a meal that’s both satisfying and heartwarming. Whether it’s a casual weeknight dinner or a special occasion, this Chicken and Potato Puff Pie stands as a testament to the power of good food to bring people together, to create moments that linger in the heart long after the last bite has been savored.

Full Recipe:


  • 3 potatoes, thinly sliced
  • 1 onion, chopped
  • 2 chicken breasts, diced
  • 2 tsp salt
  • Black pepper, to taste
  • 1 tsp oregano
  • 3 boiled sausages, sliced
  • 100g mushrooms, sliced
  • 250ml 20% cream
  • 1 pack puff pastry (600g)
  • 100g cheddar cheese, grated




  1. Preheat your oven to 190°C (375°F).
  2. Heat some vegetable oil in a pan and fry the sliced potatoes for 10 minutes.
  3. Add the chopped onion to the pan and fry with the potatoes for an additional 2 minutes.
  4. Add the diced chicken breasts to the pan and fry for 10 minutes.
  5. Season with salt, black pepper, and oregano.
  6. Add the sliced boiled sausages and mushrooms to the pan and mix well.
  7. Pour in the cream and stir to combine. Cook for a few more minutes until everything is heated through.
  8. Roll out the puff pastry and place it on a baking sheet. Make holes in the pastry with a fork to prevent it from puffing up too much.
  9. Spread the chicken and potato mixture evenly over the pastry.
  10. Sprinkle the grated cheddar cheese on top.
  11. Bake in the preheated oven for 20 minutes or until the pastry is golden and the cheese is melted and bubbly.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 60 minutes

Kcal: 650 kcal | Servings: 6 servings


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