Ingredients:

  • 3 cups (450g) cooked chicken, diced (thighs or rotisserie)
  • 1 cup (150g) potatoes, diced small
  • 1 cup (128g) carrots, sliced
  • 1 cup (134g) frozen peas
  • 0.5 cup (50g) celery, finely chopped
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp dried thyme
  • 1 tsp rubbed sage
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 0.33 cup (75g) unsalted butter
  • 0.33 cup (45g) all-purpose flour
  • 2 cups (480ml) chicken stock
  • 0.5 cup (120ml) heavy cream
  • 1 double-crust pie dough (400g)
  • 1 large egg
  • 1 tbsp heavy cream for glaze

Instructions:

  1. In a large heavy-bottomed saucepan, melt 1/3 cup butter over medium heat. Add the onions, carrots, celery, and potatoes. Sauté until the onions are translucent and vegetables begin to soften.
  2. Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a roux, cooking out the raw flour taste.
  3. Slowly whisk in the chicken stock and 1/2 cup heavy cream. Simmer over medium-low heat, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
  4. Fold in the cooked chicken, frozen peas, thyme, sage, salt, and pepper. Remove from heat and allow the filling to cool slightly to prevent a soggy bottom crust.
  5. Preheat your oven to 400°F (200°C) with a baking sheet inside. Roll out the bottom pie dough and fit it into a 9-inch pie dish.
  6. Pour the chicken filling into the prepared crust. Top with the second layer of dough or puff pastry. Trim, fold, and crimp the edges to seal. Cut 3-4 slits in the top for steam to escape.
  7. Whisk the egg and 1 tablespoon of heavy cream together. Brush the glaze generously over the pastry.
  8. Place the pie dish directly onto the preheated hot baking sheet. Bake for 30-35 minutes or until the crust is a mahogany-brown and the filling is bubbling through the vents.