Description
A creamy, comforting savory pie made with tender chicken, fresh vegetables, and golden puff pastry. This homemade version delivers rich flavor and satisfying texture with simple steps.
Ingredients
1.2 lb chicken breast
2 cups milk
1 cup chicken broth
2 tsp vegetable or chicken bouillon powder
2 sprigs thyme (optional)
1 large onion, chopped
2 large carrots, chopped
3 celery ribs, chopped
2 garlic cloves, minced
3 tbsp butter
1 tsp dried thyme
1/3 cup chicken broth
1/3 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 tsp black pepper
1 cup frozen peas
Puff pastry sheets
1 egg, lightly beaten
Instructions
1. Place the milk, broth, bouillon, and thyme in a pot and warm to a gentle simmer. Add chicken and cook covered for 15 minutes.
2. Remove chicken, shred or dice, and reserve. Keep poaching liquid covered.
3. In another pot, melt butter. Add onion and garlic and cook 2 minutes.
4. Add dried thyme, carrots, and celery. Cook 3 minutes.
5. Deglaze with 1/3 cup broth and simmer until mostly evaporated.
6. Add flour and cook 1 minute.
7. Slowly add half the poaching liquid, stirring until smooth. Add remaining liquid, Parmesan, and pepper.
8. Stir in chicken and peas and heat through for 3 minutes.
9. Remove from heat and chill filling 30 minutes.
10. Preheat oven to 350°F.
11. Cut pastry rounds and fill ramekins.
12. Brush rims with egg, top with pastry, and slit the center.
13. Brush tops with egg and bake 35–40 minutes until golden.
Notes
Chilling the filling prevents the pastry from melting. Use chicken thighs for extra richness or swap vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Comfort Food
- Method: Baking
- Cuisine: American