📝 About This Recipe
This quintessential American comfort classic features a velvety, herb-flecked gravy and tender chunks of roasted chicken tucked beneath a shatteringly crisp, golden-brown puff pastry crust. Born from a tradition of hearty farmhouse cooking, our version elevates the humble pie with a splash of dry sherry and fresh aromatics for a sophisticated depth of flavor. It is the culinary equivalent of a warm hug, promising a symphony of textures from the creamy vegetable-studded filling to the buttery, flaky lid.
🥗 Ingredients
The Filling Base
- 4 cups Chicken Breast or Thighs (cooked and shredded or cubed)
- 6 tablespoons Unsalted Butter (high quality)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and sliced into rounds)
- 2 pieces Celery Stalks (thinly sliced)
- 3 cloves Garlic (minced)
The Velouté Sauce
- 1/2 cup All-Purpose Flour (sifted)
- 3 cups Chicken Stock (low sodium, preferably homemade)
- 1/2 cup Heavy Cream (for richness)
- 2 tablespoons Dry Sherry (optional, for depth of flavor)
- 1 teaspoon Fresh Thyme (leaves stripped from stem)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 cup Frozen Peas (do not thaw)
- 1 teaspoon Kosher Salt and Black Pepper (or to taste)
The Crust & Finish
- 1 sheet Puff Pastry (thawed but kept cold)
- 1 large Egg (beaten with 1 tsp water for egg wash)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven to ensure even browning of the crust.
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2
In a large Dutch oven or heavy-bottomed skillet, melt the 6 tablespoons of butter over medium heat until foaming.
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3
Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the onions are translucent and the carrots have softened slightly.
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4
Stir in the minced garlic and fresh thyme. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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5
Sprinkle the flour over the cooked vegetables. Stir constantly for 2 minutes to cook out the 'raw' flour taste; the mixture will look like a thick paste (a roux).
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6
Slowly whisk in the chicken stock and dry sherry. Bring the mixture to a gentle simmer, whisking continuously to prevent lumps, until the sauce thickens enough to coat the back of a spoon.
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7
Lower the heat and stir in the heavy cream, shredded chicken, frozen peas, and fresh parsley. Season generously with salt and black pepper.
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8
Pour the filling into a 9x13 inch baking dish or a deep-dish 9-inch pie plate. Smooth the top with a spatula.
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9
On a lightly floured surface, roll out the puff pastry sheet so it is about 1 inch larger than your baking dish on all sides.
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10
Carefully drape the pastry over the filling. Fold the overhanging edges under themselves and press against the rim of the dish to seal. Use a knife to cut 3-4 small slits in the center to allow steam to escape.
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11
Brush the entire top of the pastry with the egg wash. This is the secret to a professional, glossy, golden finish.
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12
Place the dish on a parchment-lined baking sheet (to catch any drips) and bake for 30-35 minutes, or until the pastry is puffed and deep golden brown and the filling is bubbling.
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13
Remove from the oven and let the pie rest for 10-15 minutes before serving. This allows the sauce to set so it doesn't run too much when sliced.
💡 Chef's Tips
For the best flavor, use a mix of white and dark meat from a rotisserie chicken. If the pastry edges are browning too quickly, cover them loosely with strips of aluminum foil halfway through baking. Always use cold puff pastry; if it gets too warm and soft while you are working, pop it in the fridge for 10 minutes before baking. Don't skip the resting period—it is essential for a creamy, rather than watery, consistency. For a flavor twist, add a teaspoon of Dijon mustard to the sauce for a subtle tang.
🍽️ Serving Suggestions
Serve with a crisp green salad tossed in a sharp lemon vinaigrette to cut through the richness. A side of roasted Brussels sprouts with balsamic glaze complements the savory filling beautifully. Pair with a chilled glass of Chardonnay or a dry hard apple cider. For a rustic touch, serve with an extra dollop of cranberry sauce on the side.