2 x320g(2 x 11oz) rolls of ready-rolled puff pastry
3chicken breastscut into small chunks
3carrotspeeled and chopped into chunks
3medium sized potatoespeeled and chopped into small chunks
good pinch of salt and pepper
2sprigs of thyme or 1 tsp dried thyme
600ml(2 1/2 cups) chicken stockwater plus 3 stock cubes is fine
50g(3 1/2 tbsp) butter
1large onionpeeled and finely chopped
6tbspplain (all-purpose) flour
300ml(1 1/4 cups) milkhalf or full-fat
juice of 1 lemon
1eggslightly whisked with a fork
Instructions
Preheat the oven to 200C/400F (fan).
Line a 10 x 8 inch pie dish with one roll of the puff pastry.
2 x 320g (2 x 11oz) rolls of ready-rolled puff pastry
Prick the base several times with a fork and cut off any large overhanging bits of pastry.
Line the pastry with baking parchment so that it completely covers the pastry, then fill with baking beans (or dried beans) and place in the oven to 'blind bake' for 10 minutes. PRO TIP This helps to prevent the pie from having a soggy bottom. Because it's puff pastry the sides will puff up a bit (which I don't mind), if you want to prevent this, just fill up with more baking beans.
Take out of the oven and put to one side.
Meanwhile, place the chicken, carrots, potatoes, salt, pepper, thyme, and stock into a large saucepan.
3 chicken breasts, 3 carrots, 3 medium sized potatoes, good pinch of salt and pepper, 2 sprigs of thyme or 1 tsp dried thyme, 600 ml (2 1/2 cups) chicken stock
Bring to the boil and allow to simmer for 15 minutes and then turn off the heat.
When the chicken and stock are nearly cooked, take another large saucepan and add in the butter and chopped onion. Heat on medium and cook the onion for about 5-6 minutes until soft.
50 g (3 1/2 tbsp) butter, 1 large onion
Add in the flour and mix it into the onions and butter using a balloon whisk. It should form into a creamy paste (or roux). Allow the roux to cook for a minute whilst stirring with your whisk.
6 tbsp plain (all-purpose) flour
Then, add in a ladle of the stock from the chicken broth (try to get mostly stock - not the chicken/veggies). Stir the broth into the mixture using the whisk. Repeat this until you have ladled out most of the stock from the chicken pan (leaving the chicken and veggies behind).
Now, pour in the milk. Heat through whilst stirring with the whisk. The sauce should thicken as it is heating.
300 ml (1 1/4 cups) milk
Once the sauce is almost at boiling (don't let it boil) add in the chicken and veggies.
Bring back to almost boiling and add in half the lemon juice. Give it a stir and taste. Add the rest of the lemon juice and more seasoning if you think it needs it.
juice of 1 lemon
Remove the baking beans and baking parchment from the pie and fill the pie up with the chicken mixture.
Brush the edges of the pastry with egg wash, then top the pie with the remaining piece of pastry.
1 egg
Pinch the edges to seal, then brush the top with more egg wash and pierce a couple of small holes in the top of the pie with a sharp knife.
Place back in the oven (still at 200C/400F (fan)) and cook for 20-25 minutes until golden brown.
Serve immediately with some green veg.
Video
Notes
Can I make it ahead?
Yes, you can make the filling ahead, then cover and refrigerate for a day or two. Then make up the rest of the pie (reheat the filling before ladling it into the pie tin)
Can I freeze the chicken pie?
Yes, you can make and cook the pie, then cool, cover and freeze. Defrost thoroughly in the refrigerator, then cover in foil and reheat at 180C/360F for approx 30-35 minutes - until it's piping hot in the middle. Remove the foil for the last 10 minutes of cooking.
Can I make it vegetarian?
Yes, replace the chicken with leeks and mushrooms or with quorn pieces. Use vegetable stock instead of chicken.Nutrition info is for one serving of this recipe.