Yields: 6 servings Prep time: 40 minutes (includes pastry chilling) Cook time: 55-65 minutes (includes simmering + baking) Calories: Approx. 508 kcal per serving
A comforting classic featuring tender chicken and vegetables in a creamy sauce, all encased in a flaky, buttery homemade pastry crust. This recipe makes a satisfying 8 or 9-inch pie.
Ingredients
For the All-Butter Pastry:
- 1 1/2 cups (approx. 180g) all-purpose flour
- 3/8 teaspoon kosher salt
- 3/4 cup (1.5 sticks / 170g) cold unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons ice water
- 2 teaspoons white vinegar
For the Creamy Chicken Filling:
- 1 1/2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 1 medium carrot, peeled and diced
- 1 celery stalk, diced
- 3/4 teaspoon dried thyme (New Addition)
- 1/4 cup (approx. 30g) all-purpose flour
- 3/4 cup (180ml) low-sodium chicken broth
- 6 tablespoons (3/8 cup / 90ml) whole milk (Moved from original slurry)
- 1/2 medium russet potato (about 3-4 oz / ~75g), peeled and diced small (1/4 to 1/2-inch cubes)
- 2 1/4 cups (approx. 300-350g) cooked chicken breast, diced or shredded
- 3/8 cup (approx. 50g) frozen peas
- Salt and freshly ground black pepper, to taste
For the Egg Wash:
- 1 small egg yolk
- 1 1/2 teaspoons milk
Equipment:
- Food processor (optional, for pastry) or large bowl and pastry blender
- Plastic wrap
- Rolling pin
- 8-inch or 9-inch pie plate
- Large saucepan or pot
- Whisk
- Pastry brush
- Baking sheet
Instructions
- Make Pastry Dough: In a food processor, combine the 1.5 cups flour and 3/8 tsp salt. Add the cold butter cubes and pulse 10-15 times, until the butter pieces are about the size of small peas. In a small cup, combine the ice water and vinegar. With the processor running on low (or while pulsing), gradually drizzle in the ice water/vinegar mixture just until the dough starts to come together into large, moist crumbs (do not over-process into a solid ball). (Alternatively, make by hand: whisk flour/salt in a bowl, cut in cold butter with pastry blender or fingertips, then sprinkle water/vinegar over and toss with a fork until dough can be gathered). Turn the dough out onto a lightly floured surface, gather it gently into a ball (do not knead), divide into two pieces (one slightly larger than the other), flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare Filling – Sauté Vegetables: While the pastry chills, melt the 1.5 tablespoons of butter in a large saucepan over medium heat. Add the chopped onion, carrot, celery, and dried thyme. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
- Make Roux and Sauce: Sprinkle the 1/4 cup of flour over the softened vegetables. Cook, stirring constantly, for 1 minute (this is the roux). Gradually whisk in the chicken broth and the 6 tablespoons of milk until the mixture is smooth.
- Simmer Filling: Add the diced potato to the saucepan. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook gently for 10-15 minutes, or until the potatoes and other vegetables are tender. Stir occasionally to prevent sticking.
- Finish Filling: Stir the cooked chicken and frozen peas into the sauce. Cook for another minute or two just to heat through. Season generously with salt and black pepper to your taste. Remove from heat and let the filling cool slightly while you roll out the pastry.
- Assemble Pie: Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the larger pastry disk into a circle about 12 inches in diameter (for a 9-inch pie) or 11 inches (for an 8-inch pie). Carefully transfer the pastry to your chosen pie plate. Gently press it into the bottom and up the sides; trim the edge leaving about a 1/2-inch overhang. Pour the slightly cooled chicken filling into the pastry-lined plate.
- Add Top Crust: Roll out the smaller pastry disk into a circle large enough to cover the pie. Place it over the filling. Trim the top crust edge to match the bottom crust overhang. Fold the edges of both crusts under together, then crimp decoratively around the rim to seal. Cut several small slits in the top crust with a sharp knife to allow steam to escape.
- Apply Egg Wash: In a small bowl, whisk together the small egg yolk and 1.5 teaspoons of milk. Lightly brush this mixture over the top crust (avoiding the crimped edges if possible, for better flakiness).
- Bake: Place the assembled pie on a baking sheet (to catch any potential drips). Bake in the preheated 400°F oven for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 25-35 minutes, or until the crust is a deep golden brown and the filling is bubbling gently through the vents. If the crust edges start to brown too quickly, loosely tent them with aluminum foil.
- Rest and Serve: Carefully remove the pie from the oven and place it on a wire rack. Let the pie rest for at least 15-20 minutes before slicing and serving. This allows the filling to set properly. Serve hot.
Estimated Nutritional Information (Per Serving – 1 of 6)
- Calories: approx. 508 kcal
- Total Fat: approx. 33g
- Saturated Fat: approx. 18g
- Total Carbohydrates: approx. 33g
- Dietary Fiber: approx. 2g
- Total Sugars: approx. 4g
- Protein: approx. 19g* (Recalculated)
- Sodium: approx. 350mg* (Recalculated, highly dependent on broth/salt added)
(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe, assuming low-sodium chicken broth, whole milk, and lean cooked chicken breast. Actual values may vary based on specific brands, fat content of butter/chicken, sodium in broth/salt, and precise measurements. Recalculation suggests higher protein/sodium than original thought process but overall calories are similar).
