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Chicken Pie

Chicken Pie

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The top is crisp and slightly glossy from the egg wash, while underneath stays soft and almost melt-in-your-mouth. It’s warm, comforting, and a little indulgent—but not heavy. The kind of pie you eat straight from the bowl, slowly breaking into the crust, chasing that perfect mix of flaky pastry and creamy filling in every bite.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 4
Course: Main Dishes
Cuisine: Western
Ingredients Method

Ingredients
  

  • 1 chicken breast cut into small cubes
  • 1 clove garlic finely chopped
  • 1 tbsp ground black pepper
  • 1 tbsp olive oil
  • 1/2 cup holland onion cut into small pieces
  • 1/2 red radish cut into small pieces
  • 1/2 red bell pepper cut into small pieces
  • 1 tbsp cornstarch mixed with water
  • 1 tbsp water mixed with cornstarch
  • puff pastry as needed
  • 1 egg beaten
  • Small aluminum bowls as needed

Method
 

  1. Mix the chicken with garlic, black pepper, salt, and a little olive oil in a stainless steel bowl.
  2. Preheat the Air Fryer to 150°C until the heater light turns off. Allow 3 minutes.
  3. Place the stainless steel bowl in the Air Fryer and cook for 10 minutes.
  4. Open the Air Fryer and add the chopped ingredients and cornstarch mixture. Mix well.
  5. Cook for another 5 minutes and remove. Let cool.
  6. Place the puff pastry in a small aluminum bowl and spoon the chicken mixture into the puff pastry.
  7. Cut the puff pastry into 1/2-inch strips and place them crosswise over the chicken filling. Brush the egg over the crosswise pastry.
  8. Place the bowl containing the puff pastry in the Air Fryer and cook for 15 minutes.
  9. Remove, and the Chicken Pie is ready to be served.

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