A comforting chicken pie filled with tender chicken, carrot, celery, onion, garlic, peas and thyme in a creamy Dijon gravy, topped with golden puff pastry. It is hearty, savoury and cosy, with a crisp buttery topping and rich homemade-style filling.
RVES 6
TIME: 1 HOUR
~ 375 calories per serve
~ 25g protein per serve
Ingredients
For the filling
1 tbsp olive oil
1 tbsp butter
1 small brown onion, finely diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
500 g chicken breast or thigh, diced
1 tsp fresh thyme leaves, plus extra to serve
1 tsp Dijon mustard
2 tbsp plain flour
1 ½ cups chicken stock
½ cup cream or milk
½ cup frozen peas, optional
Salt and cracked pepper
For the pastry
1–2 sheets puff pastry, thawed
1 egg, beaten
Extra thyme, to garnish
Method
Pre-heat the oven to 200°C. Heat the olive oil and butter in a large pan over medium heat. Add the onion, carrot and celery, then cook for 5–6 minutes, until softened. Add the garlic and cook for another minute.
Add the chicken, thyme, Dijon mustard, salt and pepper. Cook for 5–7 minutes, stirring often, until the chicken is lightly golden on the outside.
Sprinkle over the flour and stir until everything is coated. Slowly pour in the chicken stock, stirring as you go to create a creamy sauce. Add the cream or milk and simmer for 8–10 minutes, until thickened and the chicken is cooked through. Stir through the peas, if using.
Spoon the filling into a pie dish and let it cool slightly for 5–10 minutes. This helps the pastry stay crisp.
Lay the puff pastry over the top of the pie dish, pressing the edges gently to seal. Trim any excess pastry, then crimp the edges if you like. Cut a few small slits in the centre to let steam escape.
Brush with beaten egg, then bake for 25–30 minutes, or until the pastry is puffed, flaky and golden.
Let the pie sit for 5 minutes before serving.
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