Chicken pie has always been a comforting, nostalgic dish for me—one my late grandmother made with care whenever someone was ill, when a new baby arrived, or simply for a cozy family dinner. Though I’ve never quite matched her exact recipe, I developed a quicker version that captures the same warmth and flavor. My grandmother preferred a homemade crust and her own chicken stock, but puff pastry and a rotisserie chicken make this version fast and delicious without sacrificing comfort.
Begin by melting one stick of butter in a deep skillet. Remove the puff pastry from the freezer so it can thaw while you prepare the filling.
Add your vegetables—onion, carrots, celery, peas, and corn are my choices—and season generously with salt and pepper. Cook over medium heat for about 10 minutes, stirring occasionally, until the vegetables begin to soften.
Sprinkle in 1/2 cup of flour and cook for a few minutes to remove the raw flour taste and help thicken the filling.
Pour in 3 cups of chicken broth and stir to combine, scraping any browned bits from the pan for extra flavor.
Stir in 3 cups of heavy cream for a rich, creamy filling. You can substitute half-and-half or whole milk for a lighter result, though the sauce will be less thick.
Season the mixture with garlic powder, onion powder, salt, pepper, and 1 tablespoon of Herbs de Provence. Stir continuously until the mixture comes to a gentle boil and begins to thicken.
The sauce should become thick and glossy, coating the back of a spoon.
Fold in 3 cups of cooked, shredded chicken until evenly distributed.
Your hearty, creamy filling is now ready.
Pour the filling into a greased 9×13-inch baking dish, spreading it evenly.
Cover the top with one and a half sheets of puff pastry, trimming as needed to fit the dish.
Save the remaining pastry for another use, like a quick cream-cheese-and-jam breakfast treat.
Whisk one egg with one tablespoon of water and brush the egg wash over the puff pastry to encourage a beautiful golden color. Bake in a preheated 400°F (200°C) oven for 15–20 minutes, until the pastry is puffed and golden brown.
Remove from the oven and let the pie rest for 5–10 minutes before slicing. This allows the filling to set slightly for cleaner slices.
Recipe:
Ingredients:
- 1 stick (1/2 cup) butter
- 1 medium onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup corn
- 1 cup peas
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 3 cups heavy cream (or substitute half-and-half/whole milk for a lighter sauce)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp Herbs de Provence
- 3 cups cooked, shredded chicken (rotisserie works well)
- 1 package puff pastry sheets (use 1 1/2 sheets)
- 1 egg
- 1 tbsp water
Directions:
- Preheat the oven to 400°F (200°C).
- In a deep skillet, melt the butter over medium heat.
- Add the diced onion, carrots, celery, corn, and peas. Season with salt and pepper and cook about 10 minutes until tender.
- Whisk in 1/2 cup flour and cook for about 3 minutes to form a roux.
- Slowly add 3 cups chicken broth, stirring to combine, then add 3 cups heavy cream.
- Season with garlic powder, onion powder, Herbs de Provence, salt, and pepper. Stir until the mixture comes to a gentle boil and thickens.
- Fold in the shredded chicken until evenly mixed.
- Pour the filling into a greased 9×13-inch baking dish.
- Cover with 1 1/2 sheets of thawed puff pastry and trim any excess.
- Make an egg wash by whisking together one egg and one tablespoon of water; brush the pastry surface.
- Bake 15–20 minutes, until the puff pastry is golden brown and puffed.
- Let the pie rest 5–10 minutes before cutting and serving.
@whatsmomcookin Chicken pie reminds me of my late grandma. I’ll never be able to make it as good as hers but I will always think of her sweet hugs when I make it. #chickenpie #comfortfood #puffpastry #grandma #family #dinner #madewithlove #yum #memories #food
♬ Sunshine – WIRA