Comfort food at its finest — creamy chicken and vegetables under a golden puff pastry lid. Makes the whole house smell incredible.
Preheat your oven to 200°C. Heat the butter in a large pot over medium-high heat until melted and foaming.
Add the onion, carrots, and celery. Cook for about 5 minutes until they start to soften, stirring occasionally.
Sprinkle in the flour and stir constantly for about 1 minute to cook out the raw flour taste.
Slowly pour in the chicken stock while whisking constantly to prevent lumps. Add the milk and keep whisking until smooth.
Bring the mixture to a simmer, then add the chicken, peas, thyme, salt, and pepper. Let it bubble gently for 2-3 minutes until thickened.
Pour the filling into a 23cm pie dish or similar sized baking dish. Let it cool for about 10 minutes.
Roll out the puff pastry slightly if needed and drape it over the filling. Trim any excess, leaving about 2cm overhang, then crimp the edges with a fork.
Brush the pastry with beaten egg for that beautiful golden color. Cut a few small slits in the top to let steam escape.
Bake for 25-30 minutes until the pastry is puffed and golden brown. Let it rest for 5 minutes before serving.
No children added
Keeps in the fridge for up to 3 days, covered once cooled. It freezes well before baking, just assemble it and wrap tightly, then bake from frozen with an extra 10 to 15 minutes. Reheat baked leftovers in a 180°C oven for about 15 minutes so the pastry crisps back up. The microwave makes it soft.
A simple green salad with a sharp dressing cuts through the creamy filling. Some buttered greens or steamed broccoli on the side also do the job.
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