Chicken Hearty Pie (Printable View)
Tender chicken and vegetables in a creamy sauce topped with golden flaky pastry.
# 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 medium carrots, diced
04 - 2 celery stalks, diced
05 - 5.3 oz 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 - 1/2 cup whole milk
11 - 2 tbsp chopped fresh parsley
12 - 1 tsp dried thyme
13 - Salt and black pepper, to taste
→ Pastry
14 - 1 sheet ready-rolled puff pastry (about 11.3 oz)
15 - 1 egg, beaten (for egg wash)
# Cooking Steps:
01 - Preheat the oven to 400°F (200°C).
02 - In a large skillet over medium heat, melt butter. Add onion, carrots, and celery; sauté for 5 to 7 minutes until softened.
03 - Stir in minced garlic and cook for 1 more minute.
04 - Sprinkle flour over vegetables, stirring well to combine. Cook for 2 minutes, stirring frequently.
05 - Gradually add chicken stock and milk, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, approximately 5 minutes.
06 - Add shredded chicken, peas, parsley, thyme, salt, and pepper. Mix thoroughly and simmer for 2 to 3 minutes. Remove from heat.
07 - Transfer the chicken mixture to a 9-inch deep pie dish.
08 - Unroll the puff pastry and place over the filling. Trim excess pastry and crimp edges to seal. Cut small slits on the top to vent steam.
09 - Brush the pastry surface with beaten egg for a golden finish.
10 - Bake for 25 to 30 minutes until the pastry is golden and crisp.
11 - Allow the pie to rest for 5 minutes before slicing and serving.
# Expert Tips:
01 -
- The pastry gets impossibly crispy while the filling stays tender and creamy underneath.
- It's fancy enough for guests but straightforward enough that you won't stress in the kitchen.
- Leftovers taste just as good cold the next day, which almost never happens with pie.
02 -
- Don't skip the gradual pouring of liquid into the roux—pouring it all at once creates lumps that no amount of stirring will fix.
- The egg wash makes the difference between a pastry that looks homemade and one that looks truly special.
03 -
- Let the puff pastry sit at room temperature for 10 minutes before unrolling—it's easier to work with and less likely to crack.
- If your oven runs hot or the pastry is browning too fast, lay a loose tent of foil over it halfway through baking.