Ingredients:
- 1.5 lb boneless, skinless chicken breasts, poached and cubed
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 2 large carrots, peeled and diced
- 1 cup frozen peas, thawed
- 2 celery stalks, thinly sliced
- 1 medium yellow onion, finely chopped
- 6 tbsp unsalted butter
- 0.5 cup all-purpose flour
- 1 tsp salt
- 0.5 tsp freshly cracked black pepper
- 0.5 tsp dried thyme
- 0.25 tsp garlic powder
- 250 g puff pastry sheet, chilled
- 1 large egg
- 1 tbsp water
Instructions:
- Sauté the aromatics. Melt the 6 tbsp unsalted butter in a large saucepan over medium heat. Add the diced onion, sliced celery, and diced carrots. Cook for 5-7 minutes until the onions are translucent and carrots soften. Note: Don't rush this; building this flavor base is vital.
- Create the roux. Whisk the 0.5 cup all purpose flour into the buttery vegetables. Cook for 2 minutes until the mixture smells slightly toasted.
- Incorporate the liquids. Slowly pour in the 2 cups chicken broth while whisking vigorously, then gradually add the 1 cup whole milk. Continue cooking until the sauce thickens and bubbles gently.
- Season the filling. Fold in the 1.5 lb cubed chicken, 1 cup thawed peas, salt, pepper, thyme, and garlic powder.
- Transfer to dish. Pour the mixture into a 9x13 baking dish. Let it sit for 5 minutes until a slight skin forms on top. Note: This helps the pastry sit on top without sinking immediately.
- Apply the pastry. Place the 250 g chilled puff pastry sheet over the filling. Trim any excessive overhang if necessary.
- Vent the steam. Score the top of the pastry with a sharp knife in 3-4 places until you can see the filling beneath.
- Apply egg wash. Whisk the large egg and 1 tbsp water. Brush it liberally over the entire pastry surface until it is completely coated and shiny.
- Bake the pie. Place in a preheated oven at 400°F (200°C) for 25-30 minutes until the pastry is deeply golden and filling bubbles.
- Rest before serving. Remove from the oven and let sit for 5-10 minutes until the sauce sets slightly.