A comforting pie with cooked chicken in a rich creamy sauce with onions, carrots, peas, and a golden pastry lid.
ABy Annebala
Servings
4
400 g Cooked chicken (shredded or chopped)
1 piece Shortcrust or puff pastry sheet
3 tbsp Unsalted butter
1 piece Yellow onion
2 clove Garlic cloves
2 piece Carrots
2 piece Celery stalks
0.75 cup Frozen peas
3 tbsp Plain flour
1.5 cup Chicken stock
0.5 cup Heavy cream
1 tsp Dijon mustard
1 tsp Fresh thyme leaves
1 tsp Salt
0.5 tsp Black pepper
1 piece Egg
Calories
971 kcal
Protein
40g
Carbs
61g
Fat
63g
Fiber
5g
Sugar
6g
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Make the Filling
1. Preheat your oven to 200°C (390°F). Dice the onion, finely chop the garlic, slice the carrots into small rounds, and slice the celery into small pieces.
2. Melt the butter in a large oven-safe skillet or saucepan over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, for 6–7 minutes until softened. Add the garlic and thyme leaves and cook for 1 more minute until fragrant.
3. Sprinkle the plain flour over the vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
3 tbsp Plain flour
4. Gradually pour in the chicken stock, stirring constantly to prevent lumps, then stir in the heavy cream and Dijon mustard. Bring to a gentle simmer and cook for 3–4 minutes, stirring, until the sauce is thick enough to coat the back of a spoon.
1.5 cup Chicken stock,
0.5 cup Heavy cream,
1 tsp Dijon mustard
5. Remove from heat and stir in the cooked chicken and frozen peas. Season generously with salt and black pepper. Transfer the filling to a deep 22–24 cm (9-inch) pie dish if not already in one.
400 g Cooked chicken (shredded or chopped),
0.8 cup Frozen peas,
1 tsp Salt,
0.5 tsp Black pepper
Assemble & Bake
6. Unroll the pastry sheet and lay it over the top of the filled pie dish. Trim any excess pastry and press the edges down firmly to seal. Beat the egg and brush the pastry surface generously with the egg wash. Use a small knife to cut 2–3 small slits in the centre of the pastry lid to allow steam to escape.
1 piece Shortcrust or puff pastry sheet,
1 piece Egg
7. Bake on the middle rack of the oven for 25–30 minutes, until the pastry is deeply golden and the filling is bubbling around the edges. Allow to rest for 5 minutes before serving.
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