Tender chicken and vegetables in a creamy sauce beneath a flaky pastry crust; no mushrooms.
MBy MikaylaBlock
Servings
6
1.5 lb Boneless skinless chicken thighs
6 tbsp Unsalted butter
1 piece Yellow onion, diced
2 piece Carrots, diced
2 piece Celery stalks, diced
2 clove Garlic cloves, minced
0.33 cup All-purpose flour
1.5 cup Chicken stock
0.75 cup Heavy cream
0.75 cup Frozen peas
1 tsp Fresh thyme leaves
1 tsp Dijon mustard
1.25 tsp Salt
0.5 tsp Black pepper
1 piece Frozen puff pastry sheet, thawed
1 piece Egg, beaten (egg wash)
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Cook Chicken
1. Cut the chicken thighs into bite-size pieces and season with half the salt and the black pepper. Melt 2 tbsp of the butter in a large oven-safe skillet or Dutch oven over medium-high heat, then brown the chicken for 5 to 6 minutes until just cooked through. Transfer to a plate.
2. Add the remaining butter to the pot over medium heat. Cook the onion, carrots and celery for 6 to 8 minutes until softened, then stir in the garlic and thyme for 30 seconds.
3. Sprinkle in the flour and stir constantly for 1 to 2 minutes to cook out the raw taste. Gradually whisk in the chicken stock, then the heavy cream, and simmer for 5 minutes until thick and creamy.
0.3 cup All-purpose flour,
1.5 cup Chicken stock,
0.8 cup Heavy cream
4. Stir in the Dijon mustard, remaining salt, peas and the browned chicken with its juices. Taste and adjust seasoning, then let the filling cool for 10 minutes while the oven heats. Preheat the oven to 400°F (200°C).
0.8 cup Frozen peas,
1 tsp Dijon mustard,
0.6 tsp Salt
Assemble and Bake
5. Transfer the filling to a 9-inch deep pie dish if not using an oven-safe pot. Unfold the puff pastry on a floured surface, roll slightly to fit over the top, and drape it over the filling, pressing the edges to seal. Brush with the beaten egg and cut 3 small slits in the top for steam.
6. Place the pie on a baking sheet and bake at 400°F (200°C) for 25 to 30 minutes until the crust is deep golden and the filling bubbles. Rest 10 minutes before serving.
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