Chicken Hearty Pie Dinner (Print version)
Tender chicken with vegetables and creamy sauce in a flaky golden crust for a comforting meal.
# What you'll 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 - 0.33 lb frozen peas
06 - 1 clove garlic, minced
→ Sauce
07 - 3.5 tbsp unsalted butter
08 - 3 tbsp all-purpose flour
09 - 2 cups chicken stock
10 - 0.5 cup whole milk
11 - 2 tbsp chopped fresh parsley
12 - 1 tsp dried thyme
13 - Salt and pepper, to taste
→ Pastry
14 - 1 sheet (11.25 oz) ready-rolled puff pastry
15 - 1 egg, beaten (for egg wash)
# How to make it:
01 - Set the oven temperature to 400°F (200°C) and allow it to fully preheat.
02 - In a large skillet over medium heat, melt the butter. Add onion, carrots, and celery and 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 for 2 minutes to create a roux.
05 - Gradually pour in chicken stock and milk while stirring constantly to avoid lumps. Bring to a simmer and cook until thickened, approximately 5 minutes.
06 - Add shredded chicken, frozen peas, parsley, thyme, salt, and pepper. Mix thoroughly and simmer for 2 to 3 minutes, then remove from heat.
07 - Transfer the chicken mixture into a 9-inch (23 cm) deep pie dish, spreading evenly.
08 - Unroll the puff pastry and place it over the filling. Trim excess pastry and crimp edges to seal. Cut small slits on top to allow steam to escape.
09 - Brush the pastry surface evenly with the beaten egg for a golden finish.
10 - Place the pie in the oven and bake for 25 to 30 minutes until the pastry is golden brown and crisp.
11 - Remove from oven and let rest for 5 minutes before serving to allow filling to set.
# Expert suggestions:
01 -
- The filling comes together in one pan while your oven preheats, so there's no juggling multiple pots.
- Ready-rolled pastry means you skip the intimidating dough stage and jump straight to the rewarding part.
- It tastes like you spent hours in the kitchen, but the whole thing takes just over an hour from start to table.
02 -
- Stir the flour mixture constantly when you first add the liquid, or you'll have flour clumps hiding in your sauce that no amount of whisking will fix.
- Don't skip the egg wash; it's the difference between a pie that looks homemade and one that looks like it came from a bakery.
- The filling must be warm (not hot) when the pastry goes on, or the bottom stays soggy instead of crisping.
03 -
- Make the filling earlier in the day and refrigerate it, then simply assemble and bake when you're ready—this is a genuine time-saver for busy evenings.
- If your pastry tears while unrolling, don't panic; puff pastry is forgiving and will seal itself back together in the oven as long as you brush the seams with egg wash.