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  4. Creamy Chicken and Shallot Scatter‑Puff Pie with Roasted Potatoes

Creamy Chickenand Shallot Scatter‑Puff Pie with Roasted Potatoes

Recipe by Amy Sheppard on InstagramAdded 4 November 2026.
  • 1 hr 30 min
  • Serves 4
  • 13 ingredients

30 minutes to prep, 1 hour to cook. A comforting, creamy chicken and shallot scatter‑puff pie topped with a buttery lattice crust, served alongside perfectly crisp roasted potatoes, broccoli, and dumplings, finished with a drizzle of brown gravy.

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Ingredients

4 servingsMetric

Chicken and Shallot Scatter Puff Pie

Roasted Potatoes

Green Vegetable Side

No amounts for 13 of these. The original didn't state them, so this card doesn't guess. Check the original before you shop.

Amounts as Amy Sheppard gives them. Metric converts supported weights and liquids, and oven temperatures; spoon measures and counts stay as written.

Method

  1. 1

    Boil the peeled potatoes in water until tender.

  2. 2

    Slice the red onion into thin strips.

  3. 3

    Set the oven to 400°F.

  4. 4

    Place raw chicken thighs in the oven and roast.

  5. 5

    Add butter to a pan and sauté sliced shallots.

  6. 6

    Combine flour with the shredded chicken and sautéed shallots in the pan.

  7. 7

    Add stock to the chicken‑shallot mixture and stir.

  8. 8

    Pour cream into the mixture and stir to create a creamy sauce.

  9. 9

    Season with dried herbs and mix the sauce with the chicken and vegetables.

  10. 10

    Spread the creamy chicken and shallot filling onto a round sheet of dough.

  11. 11

    Fold the edges of the dough over the filling and apply a lattice crust pattern.

  12. 12

    Place the assembled pie on a baking sheet and bake until the crust is golden.

  13. 13

    Transfer the boiled potatoes to a baking sheet, drizzle with a little liquid or fat, and roast until crisp.

  14. 14

    Arrange broccoli florets and dumplings on the plate alongside the pie and potatoes.

  15. 15

    Pour brown gravy over the plated meal.

Tips while you cook

Preheat the oven early
Set the oven to 200 °C before starting any roasting or baking steps.
Boil potatoes before roasting
Boil the peeled potatoes until tender, then roast for a crisp exterior.
Sauté shallots before adding flour
Cook sliced shallots in butter first, then combine flour to prevent lumps in the sauce.
Create lattice crust before baking
Fold the dough edges over the filling and apply a lattice pattern prior to baking.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Amy Sheppard made this.

The recipe comes from Amy Sheppard’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Amy Sheppard and want this changed? Email [email protected].

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