Food & Wine
The ultimate chicken pie recipe
Looking for something impressive (but quite easy) to make this weekend? Look no further than this scrumptious pie. Served with a salad, it’s a delicious meal for summer that will impress the entire family.
Serves: Four to six
Preparation time: 15 minutes
Cooking time: 40 minutes
Ingredients:
- 4 tablespoons butter
- 1/4 cup onion, chopped
- 1/4 cup celery, chopped
- 1/4 cup carrot, chopped
- 1/4 teaspoon salt
- 2 tablespoons flour
- 2 cups milk
- 1/2 cup thick cream
- 1 cube chicken stock, dissolved in hot water
- 2 cups chicken, cooked and chopped
- 1/2 cup frozen peas
- 1/2 teaspoon fresh thyme plus more for garnish if desired
- Frozen shortcrust pastry
- Fozen puff pastry
- 1 egg
Method:
- Allow puff pastry to thaw at room temperature and then gently unfold.
- In a large pot, melt butter over medium high heat.
- Add onion, celery, carrot, and salt and sauté until onions are translucent and vegetables start to get tender.
- Sprinkle flour over vegetables and cook for one to two minutes.
- Gradually whisk in milk, cream and chicken stock, and bring to a slow boil.
- Simmer gently over medium heat until sauce begins to thicken (should take about five minutes).
- Turn heat to low, and add chicken, peas and thyme.
- Preheat oven to 220.
- Line the base and side of a pie dish with the shortcrust pastry. Trim the edge. Line with baking paper and fill with rice or dried beans. Bake for 10 minutes. Remove the paper, rice or dried beans and bake for a further 8 minutes, or until pastry is lightly golden. Remove from oven and let cool a little.
- Pour chicken mixture into a baking dish.
- Place the puff pastry over the top to enclose the filling. Use a small, sharp knife to trim the edge.
- Using a pastry brush, brush egg onto the top of the puff pastry.
- Bake for 30 to 35 minutes. The puff pastry will be a deep golden brown colour.
- Cool for 5 minutes before serving.
Image credit: Shutterstock