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If you know me, you should know that I love to keep puff pastries for those days I feel lazy to cook full meals. It very convenient for me as busy mom.
I also love homemade pie because they are never robbed the filling, unlike the one you buy at shops with the meat you can count LOOL! You fill them the way you want, and everything is always fresh.
You do not need a large amount of chicken fillet to make it work. Just two chicken breasts can make several pies, depending on the size and number of puff pastry sheets you prepare. That makes this recipe perfect for families, lunchboxes, party snacks, meal prep, or even a quick dinner with salad or chips on the side.
I made peri-peri chicken pie filling with only 2 chicken breast, and I had leftovers which I used for my next day sandwich;)
Another reason why I love peri-peri chicken pies is because they are easy to customise. I am that person who doesn’t like spicy food, but I can tolerate them at a certain level. With this recipe, I was able to make it mild spicy, and I used full cream milk instead of heavy cream.
It up to you if want to create mini pies or large pies, and even prepare them ahead of time and freeze them.
If you have been searching for a homemade peri-peri chicken pie recipe that is simple, spicy, creamy, and beginner-friendly, this guide covers everything you need to know – from marinating the chicken properly to reheating and reusing leftovers while keeping the pastry crispy.
What Ingredients are needed to make peri-peri chicken pie
- Chicken breasts – Chicken breasts are lean, tender, and cooks quickly. Make sure you cut them into diced small cubes to help the filling cook evenly and makes the pie easier to eat. Smaller pieces also help the creamy sauce coat every bite properly.
- Plain yoghurt – In most of my chicken recipe, I emphasise the importance of marinating your chicken to make it tender, and juicy. Yoghurt is one of my secret ingredients for juicy chicken. It tenderizes meat and also helps the spices stick better.
- Seasonings – I used only peri-peri aromat, braai and grill seasoning, and lemon pepper seasoning. You can still use other seasonings of your choice.
- Garlic – We also added garlic paste when we were marination our chicken. You can use fresh garlic or ground garlic.
- Spices – The spices are also replaceable, or substituted. It may depend what you have in your shelf. I use paprika, and peri-peri-spice only, less is good.
- Cornflour – We are going to use cornflour to thicken the filling, so it becomes creamy instead of watery. A thick filling prevents soggy puff pastry. Alternatively, you can use Knorr cream of mushroom soup, or just plain flour.
- Cream – If you do not have heavy cream, DO NOT WORRY! you can use full cream milk. Milk is classic, and cream just add that richness, but both works very well to give creamy texture.
- Puffy Pastry – To save yourself time, just but ready-to-use pastry…it very convenient. Make sure you buy a good quality onen to avoid being disappointed.
- 1 Egg – We need an egg to do egg wash that gives pies a shiny golden finish and helps the pastry crisp beautifully in the oven.
How to make peri-peri chicken pie step-by-step
Step 1: Prepare the Chicken
Cut the chicken breasts into small equal cubes. Smaller pieces cook faster and fit nicely inside the pastry.
Place the diced chicken into a bowl.
Add:
- plain yoghurt
- lemon & pepper seasoning
- grill & braai seasoning
- garlic
- paprika
Mix everything thoroughly until the chicken is fully coated.
Cover and let the chicken marinate for at least 1 hour.
If possible, marinate overnight in the fridge for even deeper flavour.
Step 2: Cook the Onion and Chilli
Heat vegetable oil in a pan over medium heat.
Add the diced onion and fry until soft and slightly golden.
Add the chilli pepper and allow it to fry briefly in the oil. This infuses the oil with spicy flavour.
Remove the chilli pepper if you prefer less heat.
Step 3: Cook the Chicken
Add the marinated chicken into the pan.
Cook while stirring occasionally until the chicken changes colour and begins to brown slightly.
Season with:
- peri peri spice
- paprika
- peri peri aromat
Cook until the chicken is fully cooked through. Make sure that it doesn’t burn. Add sauce if you like (I use Jimmy cooking sauce)
Step 4: Create the Creamy Filling
Sprinkle the cornflour or flour over the chicken mixture and stir well.
Slowly pour in the milk or cream while stirring continuously. The sauce will gradually thicken into a creamy filling.
Allow it to simmer for a few minutes until thick and smooth. The filling should not be watery because watery filling can make the pastry soggy.
You can garnish with dry or fresh parsely to make it look appealing.
Remove from heat and allow the filling to cool completely before adding it to the pastry.
Step 5: Fill the Puff Pastry
Cut the puff pastry into equal squares.
Add spoonfuls of cooled peri peri chicken filling to the centre.
Brush the edges with egg wash.
Fold the pastry over and press the edges together using a fork.
Cut small slits on top to allow steam to escape.
Brush the tops with egg wash.
Step 6: Bake the Pies
Bake at 220Ā°C for 20ā25 minutes or until golden brown and crispy.
Allow the pies to cool slightly before serving because the filling inside will be very hot.
Why Marinating Makes Chicken Tender in Every Bite
One of the biggest problems people experience with chicken pies is dry chicken filling. The secret to soft juicy chicken is marinating.
The yoghurt in this recipe gently breaks down the protein fibres in the chicken, making it softer and more tender. At the same time, the spices soak into the meat instead of just sitting on the surface.
Allowing the chicken to rest before cooking also helps it absorb moisture and flavour. Even 1 hour makes a noticeable difference.
If you skip the marinating step, the chicken can still taste good, but it will not have the same juicy tender texture that makes homemade peri peri chicken pie so delicious.
For best results:
- Marinate for at least 1 hour
- Overnight is even better
- Keep the chicken refrigerated while marinating
- Do not overcook or burn the chicken during frying
Why cooling before filling our pastry?
Many people skip this step, and feel like it wasting their time.
Hot filling melts the butter layers inside puff pastry before baking. This can cause:
- soggy pastry
- leaking pies
- flat pastry
- uneven baking
Key Spices for Peri Peri Chicken and Easy Substitutions
If you do not have certain ingredients, here are easy substitutes:
| INGREDIENTS | SUBSTITUTION |
| Peri-peri spice | Cajun seasoning + chilli flakes |
| Plain yoghurt | Buttermilk or mayonnaise |
| Cream | Full cream milk |
| Cornflour | Flour, or Knorr Cream of Mushroom soup |
| Chilli pepper | Chilli flakes |
Can You Use Ready-to-Use Puff Pastry?
Yes – I highly recommended it for convenience. I believe many of us like this recipe because it doesn’t take long, one thing that save time is a bought puff pastry.
Store-bought puff pastry saves time and still creates delicious flaky pies. It is especially useful for beginner bakers or busy weeknight cooking.
Tips for best results:
- Thaw frozen pastry properly
- Do not overfill the pies
- Seal edges tightly with egg wash
- Brush generously with egg wash
Can You Bake Peri Peri Chicken Pie in the Microwave?
No, a microwave is not the best option for baking puff pastry because it does not create crispy flaky layers.
Microwaves cook using steam and moisture, which can make the pastry soft or chewy instead of crispy.
However, if your microwave has a convection oven setting, you can bake the pies successfully using the convection mode.
For best texture:
- Use convection mode if available
- Preheat properly
- Bake until golden brown
Without convection, the pastry may not puff properly.
Can You Make Peri Peri Chicken Pie in the Air Fryer?
Yes, air fryers work very well for peri peri chicken pies.
Air fryers create crispy golden pastry using circulating hot air, making them perfect for small batches.
Air Fryer Tips :
- Preheat the air fryer
- Do not overcrowd the basket
- Brush pies with egg wash
- Bake at 180ā190Ā°C
- Cook for approximately 12ā18 minutes
Cooking time may vary depending on your air fryer size and pie thickness.
Air fryers are especially convenient if you want quick homemade pies without heating a full oven.
How to Store Peri-Peri Chicken Pie
- In the fridge – Store cooled pies in an airtight container for up to 3 days. Allow them to cool fully before storing to avoid condensation making the pastry soft.
- In a freezer – You can freeze baked pies, unbaked pies for 3 months. Wrap the pies properly or store in freezer-safe containers.
How to Reheat Peri-Peri Chicken Pie
I’ve use all the methods of reheating pie, the best way is using the oven or air fryer because it keeps the pastry crispy.
- Oven method – Bake at 180Ā°C for 5-10 minutes until heated through.
- Air Fryer Method – Air fry at 180Ā°C for 3-5 minutes.
NB: Microwave works for quick reheating, but the pastry may become softer. If you use it, microwave briefly.
Tips for the Best Peri Peri Chicken Pie
- Cool the filling completely before filling pastry
- Do not overfill the pies
- Seal edges tightly with a fork
- Use egg wash for golden colour
- Bake in a fully preheated oven
- Adjust spice level to your preference
How to use leftover filling
If you have leftover peri-peri chicken filling, do not throw it away. It makes an incredibly delicious mayo peri-peri chicken sandwich the next day.
I used all of the leftover filling to make pan toasted sandwich and they turned out so good. Simply spread mayonnaise on the bread and add the filling.
Toast each slice for few minutes until it crispy. If you have a grill, it also works perfectly.
You can also add cheese if you like for an extra creamy and cheesy bite. The spicy peri peri chicken paired with melted cheese tastes absolutely amazing for lunch or a quick snack.
If you try this recipe, share your results and let others know how your homemade peri peri chicken pie turned out!
Other meals ideas blog posts:
- The Best Lemon Grilled Chicken Recipe
- Creamy Chicken Livers Recipe (Rich, Easy & Flavorful)
- Quick Meatball Meal with Mashed Potatoes
- Flavourful Couscous Dinner with Lamb Rib Chops and Spinach
Peri-Peri Chicken Pie
Ingredients
Equipment
Method
- Cut the chicken breasts into small cubes and place them in a bowl. Add the plain yoghurt, lemon & pepper seasoning, grill & braai seasoning, garlic, and paprika. Mix well until the chicken is fully coated. Cover and let it marinate for at least 1 hour for maximum flavour.
- Heat vegetable oil in a frying pan over medium heat. Add the diced onion and chilli pepper, then fry until fragrant and softened. Remove the chilli pepper after frying.Add the marinated chicken to the pan and cook until nearly done. Season with peri-peri spice, paprika, and peri-peri aromat. Continue cooking until the chicken is fully cooked through.
- Sprinkle in the cornflour or flour and stir well to combine. Slowly pour in the milk or cream while stirring continuously to prevent lumps.Allow the mixture to simmer until thick, creamy, and well combined. Remove from the heat and let the filling cool completely before assembling the pies.
- Preheat the oven to 220Ā°C.Cut the puff pastry into equal squares. Spoon the cooled filling into the center of each square.Brush the edges with egg wash, fold the pastry over, and seal the edges using a fork. Cut small slits on top of each pie and brush the tops with more egg wash for a golden finish.
- Place the pies onto a lined baking tray and bake for 20ā25 minutes or until golden brown and crispy.Allow them to cool slightly before serving and enjoy!
