Ingredients
- 2 cups cooked chicken, diced (breast or thighs)
- 1 sheet puff pastry
- 1 onion, diced
- 2 carrots, diced
- 1 cup peas
- 2 stalks celery, diced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons butter
- 2 tablespoons flour
- Salt, to taste
- Pepper, to taste
- A pinch of nutmeg
Instructions
- Prepare the filling: Sauté diced onions, garlic, and carrots in butter until softened. Add the mushrooms and continue to cook until they release their moisture. Stir in diced chicken and cook until golden.
- Make the sauce: Sprinkle in flour to create a roux, then gradually whisk in chicken broth and heavy cream until thickened. Season with salt, pepper, and herbs. Remove from heat and let it cool slightly.
- Assemble the pie: Preheat your oven to 400°F (200°C). Roll out the puff pastry on a floured surface. Place it over a pie dish filled with your creamy chicken mixture.
- Cut slits: Make a few slits in the top crust to allow steam to escape. Brush with egg wash for a beautiful golden color.
- Bake: Pop it in the preheated oven for 25-30 minutes or until the pastry is golden and puffed up.
Notes
Allow the pie to rest for at least 10 minutes before serving to help the filling set.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Regular