Before you start
Comfort food at its best: a creamy chicken filling under crisp, puffed pastry. Using cooked or leftover chicken makes it a quick midweek dinner. Let the filling cool a little before you add the lid so the pastry puffs up instead of going soggy.
Everything you need
- 3 cups (400 g) cooked chicken, shredded
- 1 sheet puff pastry sheet
- 3 tbsp (42 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 1 cup milk
- 1 cup chicken stock
- 1 onion, diced
- 2 carrots, diced
- ¾ cup (100 g) frozen peas
- 1 large egg, beaten
- to taste salt and pepper
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
-
Melt the butter in a pan and cook the onion and carrot until soft. Stir in the flour and cook for a minute.
For this step
- 3 tbsp (42 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 1 onion
-
Pour in the stock and milk a splash at a time, whisking, until you have a smooth, thick sauce.
For this step
- 1 cup milk
- 1 cup chicken stock
-
Stir in the chicken and peas, season well and simmer for 5 minutes. Tip into a pie dish and cool slightly.
For this step
- 3 cups (400 g) cooked chicken
- 1 cup chicken stock
- ¾ cup (100 g) frozen peas
-
Heat the oven to 200°C / 400°F. Lay the puff pastry over the dish, trim the edges and press to seal. Cut a small vent in the middle.
For this step
- 1 sheet puff pastry sheet
-
Brush all over with the beaten egg.
-
Bake for 25 to 30 minutes, until the pastry is puffed and deep golden. Rest for 5 minutes before serving.
For this step
- 1 sheet puff pastry sheet
Baker's tips
- Cool the filling a little before adding the pastry, so it puffs instead of going soggy underneath.
- Cut a vent in the lid so steam escapes and the pastry stays crisp.
Make it your own
- Use leftover turkey, or add mushrooms and thyme.
- Make individual pies in ramekins, reducing the bake to about 20 minutes.
Storing & freezing
Keeps 3 days in the fridge. Reheat in a hot oven to keep the pastry crisp.
Frequently asked
Can I use raw chicken?
Yes, dice it and cook it with the onions until white before adding the flour, then continue. Make sure it reaches 74°C / 165°F.
Shortcrust or puff pastry?
Puff gives a light, crisp lid. Shortcrust makes a sturdier pie. Both work with this filling.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.