Description
A classic comfort food dish featuring tender chicken and vegetables in a creamy sauce, all encased in a golden, flaky double crust pastry.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 tbsp plain flour
- 300 ml chicken stock
- 150 ml milk or cream
- 300 g cooked chicken, shredded
- 100 g frozen peas
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- Salt and black pepper, to taste
- 400 g puff pastry (for base and top)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 200°C (180°C fan)/Gas 6.
- In a large pan, heat butter and oil. Sauté onion, carrot, and celery until soft, about 5–7 minutes.
- Stir in flour and cook for 1–2 minutes. Gradually add stock, then milk, stirring until thickened.
- Add chicken, peas, and thyme. Season with salt and pepper. Simmer for 2–3 minutes, then remove from heat.
- Roll out half the pastry and line a 23 cm pie dish. Fill with the chicken mixture.
- Roll out remaining pastry and place over filling. Trim and seal edges, cut slits for steam to escape.
- Brush with egg wash and bake for 25–30 minutes or until golden brown and bubbling.
- Let stand 5–10 minutes before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Can be assembled ahead and baked later.
- Freezes well before baking; add 10 minutes to baking time from frozen.
- Add mushrooms or sweetcorn for variety.