Chicken Supper Pie (Print)
Tender chicken and vegetables in creamy sauce under a golden, flaky crust.
# Ingredient list:
→ Poultry
01 - 1 lb 2 oz 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 - 5.3 oz frozen peas
06 - 1 clove garlic, minced
→ Sauce
07 - 3.5 tbsp unsalted butter
08 - 1/3 cup all-purpose flour
09 - 2 cups + 2 tbsp chicken stock
10 - 1/2 cup whole milk
11 - 2 tbsp chopped fresh parsley
12 - 1 tsp dried thyme
13 - Salt and freshly ground black pepper, to taste
→ Pastry
14 - 1 sheet (approx 11 oz) ready-rolled puff pastry
15 - 1 large egg, beaten (for egg wash)
# Directions:
01 - Preheat the oven to 400°F (200°C).
02 - In a large skillet over medium heat, melt the butter. Add the onion, carrots, and celery. Cook for 5–7 minutes until softened.
03 - Stir in the garlic and cook for 1 minute more until fragrant.
04 - Sprinkle the flour over the vegetables and stir well to combine. Cook for 2 minutes, stirring frequently to cook out the raw flour taste.
05 - Gradually pour in the chicken stock and milk, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce has thickened, about 5 minutes.
06 - Add the shredded chicken, peas, parsley, thyme, salt, and pepper. Mix well and simmer for 2–3 minutes. Remove from heat.
07 - Transfer the chicken mixture to a deep 9-inch pie dish.
08 - Unroll the puff pastry and lay it over the filling. Trim excess pastry and crimp the edges to seal securely. Cut a few small slits in the top to allow steam to escape.
09 - Brush the pastry surface evenly with the beaten egg.
10 - Bake for 25–30 minutes, or until the pastry is golden brown and crisp.
11 - Allow the pie to rest for 5 minutes before serving to let the filling set.
# Expert Tips:
01 -
- The creamy filling stays tender and never feels heavy, just deeply satisfying.
- You can have it ready in just over an hour, pastry already rolled out from the shop.
- It's forgiving enough for a weeknight dinner but impressive enough for guests who actually matter to you.
02 -
- If your sauce looks too thin before you add the chicken, it will still thicken slightly as it cools in the pie dish, so don't panic and over-thicken it.
- Cold pastry straight from the fridge bakes more evenly than room-temperature pastry, so keep it in the cold right until the last second.
- The egg wash must be brushed on just before baking or it dries out and loses its shine.
03 -
- Sauté 100 g of sliced mushrooms with the onion, carrot, and celery for an earthier filling that guests will swear adds something special.
- If you prefer shortcrust pastry for a more tender, flaky crust instead of the puff, it works beautifully and bakes in the same time.