Ingredients:

  • 3 cups (450g) roasted chicken thighs, shredded
  • 1 large yellow onion, finely diced
  • 2 medium carrots, sliced into coins
  • 2 stalks celery, sliced
  • 1 cup frozen peas
  • 1/2 cup corn
  • Fresh Thyme
  • Fresh Sage
  • 1/2 tsp black pepper
  • 103g unsalted high-fat butter
  • 45g all-purpose flour
  • 475ml chicken bone broth
  • 120ml heavy cream
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 250g puff pastry, thawed but cold
  • 1 large egg
  • 1 tbsp water

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Melt 2 tbsp of the butter in your skillet over medium heat. Add diced onion, carrots, and celery. Cook for 6-8 minutes until the onions are translucent and carrots have softened. Stir in the thyme, sage, salt, and pepper.
  3. Stir in the thyme, sage, salt, and pepper. Add the peas and corn, cooking for another 2 minutes until the frozen veggies are bright and thawed. Remove everything from the pan and set aside.
  4. In the same pan, melt the remaining butter. Whisk in the flour and cook for 2 minutes until it smells slightly nutty and looks like wet sand.
  5. Slowly pour in the bone broth while whisking constantly. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
  6. Whisk in the heavy cream and Dijon mustard. Taste and adjust seasoning if needed.
  7. Fold the shredded chicken and sautéed vegetables back into the sauce. Stir gently until every piece is thoroughly cloaked in cream.
  8. Pour the filling into your pie dish. Lay the cold puff pastry over the top, trimming any excess or crimping the edges.
  9. Whisk the egg and 1 tbsp water together. Brush this over the pastry until every inch is shimmering. Cut 3 small slits in the center to vent steam.
  10. Bake for 30-35 minutes until the pastry is deeply golden brown and the filling is bubbling through the vents.