📝 About This Recipe
This quintessential comfort classic features tender poached chicken and vibrant garden vegetables bathed in a velvety, herb-flecked velouté. Wrapped in a handcrafted, golden-brown crust that shatters upon the first bite, this dish represents the pinnacle of home-style savory baking. It is a labor of love that transforms humble ingredients into a sophisticated, warming masterpiece perfect for chilly evenings.
🥗 Ingredients
The Pastry Crust
- 2 1/2 cups All-purpose flour (chilled)
- 1 cup Unsalted butter (cold, cubed into 1/2 inch pieces)
- 1/2 cup Buttermilk (ice cold)
- 1 teaspoon Kosher salt
The Filling
- 1 lb Chicken breast or thighs (cooked and shredded or cubed)
- 6 tablespoons Unsalted butter
- 1 medium Yellow onion (finely diced)
- 2 medium Carrots (peeled and sliced into rounds)
- 2 pieces Celery stalks (thinly sliced)
- 3 pieces Garlic cloves (minced)
- 1/2 cup All-purpose flour (for the roux)
- 2 cups Chicken stock (low sodium, high quality)
- 1/2 cup Heavy cream
- 1 cup Frozen peas (thawed)
- 1 tablespoon Fresh thyme (leaves removed from stems)
- 2 tablespoons Fresh parsley (finely chopped)
The Finish
- 1 large Egg (beaten with 1 tbsp water for egg wash)
- 1 pinch Sea salt (for sprinkling on crust)
👨🍳 Instructions
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1
Prepare the crust: In a large bowl, whisk flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized chunks of butter remaining.
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2
Slowly drizzle in the cold buttermilk, tossing with a fork until a shaggy dough forms. Turn onto a floured surface, gently knead 2-3 times, wrap in plastic, and chill for at least 1 hour.
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3
Preheat your oven to 400°F (200°C). Prepare a 9-inch deep-dish pie plate or a 2-quart baking dish.
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4
In a large skillet or Dutch oven, melt 6 tablespoons of butter over medium heat. Add the onions, carrots, and celery. Sauté for 8-10 minutes until the vegetables are softened and the onions are translucent.
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5
Stir in the minced garlic and cook for just 60 seconds until fragrant. Sprinkle the 1/2 cup of flour over the vegetables.
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6
Cook the flour-vegetable mixture for 2 minutes, stirring constantly to toast the flour slightly without burning it; this removes the 'raw' flour taste.
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7
Gradually whisk in the chicken stock and heavy cream. Simmer over medium-low heat for 5-7 minutes until the sauce has thickened into a rich gravy that coats the back of a spoon.
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8
Fold in the cooked chicken, peas, thyme, and parsley. Season generously with salt and black pepper to taste. Remove from heat and let cool slightly.
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9
On a floured surface, roll out your chilled dough to about 1/4 inch thickness, ensuring it is at least 1 inch wider than your baking dish.
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10
Pour the chicken filling into the baking dish. Carefully drape the pastry over the top. Trim the excess, fold the edges under, and crimp with a fork or your fingers to seal.
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11
Cut 3-4 small slits in the center of the crust to allow steam to escape. Brush the entire surface with the egg wash and sprinkle with a pinch of sea salt.
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12
Place the dish on a baking sheet (to catch drips) and bake for 35-45 minutes, or until the crust is a deep golden brown and the filling is bubbling through the vents.
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13
Allow the pie to rest for 10-15 minutes before serving. This crucial step lets the sauce set so it doesn't run when sliced.
💡 Chef's Tips
Keep your butter and buttermilk ice cold; this is the secret to a flaky, layered crust. Don't over-mix the dough; visible bits of butter are what create steam pockets for flakiness. If the crust edges brown too quickly, cover them with small strips of aluminum foil halfway through baking. For a time-saver, use a high-quality store-bought rotisserie chicken for the filling. Always taste your filling before topping with the crust; the gravy should be slightly over-seasoned as the crust will mellow it out.
🍽️ Serving Suggestions
Serve with a crisp, bright green salad tossed in a lemon vinaigrette to cut through the richness. A side of roasted asparagus or steamed green beans adds a nice textural contrast. Pair with a chilled glass of buttery Chardonnay or a crisp dry cider. For a true feast, serve alongside a small bowl of extra cranberry sauce or onion jam.