Chicken Pot Pie

A golden, flaky crust that cracks open to reveal a steaming, creamy sauce. Tender chicken pieces and vegetables are bound together by a rich, thick poultry gravy.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 698
• Protein: 38 g
• Carbs: 45 g
• Fat: 39 g

Ingredients

• 500 g White chicken ( cut into 2cm cubes )
• 60 g Minimum butter sweet
• 1 piece Yellow onion ( finely minced )
• 2 piece Carrot ( diced small )
• 1 piece Apium graveolens ( sliced )
• 50 g Wheat flour
• 100 ml Cream
• 150 g Green peas
• 1 piece Puff pastry
• 1 piece Egg ( beaten for egg wash )
• 1 piece Thyme ( leaves removed )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 400 ml Chicken broth

Instructions

1. Brown the chicken

   In a sauté pan with a knob of butter, sear the chicken cubes over high heat. We're not looking for full cooking, just a golden exterior to seal in the juices.

2. Sauté the vegetables

   Add the onion, carrots, and celery. Sauté over medium heat until the onion is translucent and the vegetables begin to soften.

3. Roux and liquid

   Sprinkle the flour over the vegetables. Stir well for a minute to cook the flour, then gradually pour in the chicken broth and cream while stirring constantly.

4. Thicken the sauce

   Simmer gently. The sauce should reduce until it coats the back of a spoon. Stir in the peas and thyme at the end. Adjust seasoning.

5. Cover with pastry

   Pour the filling into a baking dish. Cover with the puff pastry. Press the edges to seal. Cut a small vent in the center and brush with beaten egg.

6. Baking

   Bake at 200°C. The pie is ready when the pastry is puffed, golden brown, and crispy all over.

Chef's tips

• Don't over-brown the vegetables; they should stay tender and not overpower the chicken flavor.
• The vent in the center of the pastry is crucial to let steam escape and prevent the crust from getting soggy.

Storage

Keeps for 48 hours in the fridge. Reheat in the oven only to preserve the crispness of the pastry.