Chicken hearty pie dinner (Print Version)

Tender chicken and vegetables in creamy sauce topped with flaky golden pastry.

# What You Need:

→ Poultry

01 - 1.1 lb cooked chicken breast or thighs, shredded or diced

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 1 cup frozen peas
06 - 1 clove garlic, minced

→ Sauce

07 - 3.5 tbsp unsalted butter
08 - 1/3 cup all-purpose flour
09 - 2 cups chicken stock
10 - 1/2 cup whole milk
11 - 2 tbsp chopped fresh parsley
12 - 1 tsp dried thyme
13 - Salt and pepper, to taste

→ Pastry

14 - 1 sheet (11 oz) ready-rolled puff pastry
15 - 1 egg, beaten (for egg wash)

# How to Prepare:

01 - Set the oven to 400°F (200°C) to preheat.
02 - Melt butter in a large skillet over medium heat. Add chopped onion, carrots, and celery; cook for 5 to 7 minutes until softened.
03 - Stir in minced garlic and cook for an additional 1 minute.
04 - Sprinkle flour over the vegetables and stir continuously to combine. Cook for 2 minutes to remove the raw flour taste.
05 - Gradually add chicken stock and milk while stirring constantly to avoid lumps. Bring to a simmer and cook until the sauce thickens, approximately 5 minutes.
06 - Add shredded chicken, frozen peas, parsley, thyme, salt, and pepper. Mix thoroughly and simmer for 2 to 3 minutes. Remove from heat.
07 - Transfer the chicken mixture into a 9-inch deep pie dish. Unroll puff pastry over the filling, trim edges, and crimp to seal. Cut small slits on top for steam to escape.
08 - Brush the pastry surface evenly with beaten egg to enhance browning.
09 - Place the pie in the oven and bake for 25 to 30 minutes until the pastry is golden and crisp.
10 - Allow the pie to rest for 5 minutes after baking before slicing and serving.

# Expert Advice:

01 -
  • It uses up leftover roast chicken without tasting like leftovers.
  • The pastry puffs up golden and shatters when you cut into it, which feels like a small victory every time.
  • You can assemble it ahead and bake it later when dinnertime sneaks up on you.
02 -
  • If your filling looks too thick, add a splash more stock or milk before you transfer it to the dish.
  • Don't skip the egg wash, it's the difference between pale pastry and a beautiful golden crust.
  • Let the pie rest after baking or the first slice will be a hot, saucy mess.
03 -
  • Chill the pastry in the fridge for ten minutes before baking if your kitchen is warm, it helps it puff up better.
  • Use a pie dish with a lip so the pastry has something to grip onto and seal properly.
  • If the edges of the pastry start browning too quickly, cover them loosely with foil halfway through baking.

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