Ingredients
Filling and pastry
- 350 g cooked skinless chicken breast about 2 1/2 cups, shredded; refrigerated promptly after cooking
- 400 g frozen mixed vegetables peas, carrots, corn and green beans; thawed and drained
- 100 g yellow onion about 1 small onion, finely diced
- 70 g celery about 1 large stalk, finely diced
- 35 g unsalted butter about 2 1/2 tablespoons
- 35 g all-purpose flour about 1/4 cup plus 1 teaspoon
- 360 mL low-sodium chicken stock 1 1/2 cups
- 180 mL 2% milk 3/4 cup
- 1 clove garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon fine salt 3 g; reduce to taste if chicken or stock is salty
- 1/4 teaspoon ground black pepper
- 250 g puff pastry thawed according to package directions but still cold; enough for a 13-by-9-inch lid
- 1 large egg beaten with 1 tablespoon water for brushing; some wash may remain
Equipment
- 1 13-by-9-inch rimmed baking sheet quarter sheet pan with at least a 1-inch rim
- 1 Large saucepan
- 1 Whisk
- 1 Pastry brush
- 1 Food thermometer
Instructions
- Heat the oven to 400°F (200°C). Check that your rimmed pan is 13 by 9 inches and at least 1 inch deep. Keep the thawed pastry refrigerated while you make the filling.
- Melt the butter in a large saucepan over medium heat. Add onion and celery and cook, stirring, for 6–8 minutes until softened. Add garlic and thyme and stir for 30 seconds.
- Stir in the flour and cook for 1 minute. Gradually whisk in the stock, then the milk. Simmer gently for 3–5 minutes, stirring, until the sauce coats a spoon without running like broth.
- Stir in the cooked chicken, drained mixed vegetables, salt and pepper. Heat until steaming throughout, then remove from heat. Spread in the rimmed pan and let stand for about 10 minutes, until heavy steam subsides. Do not leave the filling out for longer than needed.
- On a lightly floured surface, gently roll the pastry to cover the pan. Lay it over the filling without stretching, tuck the edges just inside the rim and cut three steam slits. Brush lightly with beaten egg wash; do not pour leftover wash over the pie.
- Bake for 25–30 minutes until the pastry is deep golden and puffed, the filling bubbles at the edges and the center reaches 165°F (74°C) on a food thermometer. If necessary, continue in short intervals and loosely cover browned edges with foil.
- Rest for 5 minutes before dividing into six portions. Use a broad spatula and spoon together to lift the pastry and filling.
Nutrition
Calories: 397kcalCarbohydrates: 30gProtein: 25gFat: 19gFiber: 3g
Video
Notes
Contains wheat, milk and egg; check pastry labels for soy and other allergens. Keep pastry cold and use a rimmed quarter sheet pan. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 3–4 days and reheat to 165°F (74°C). Nutrition is an estimate per one-sixth of the written recipe, including the full egg for a conservative estimate; unused egg wash reduces actual intake. Sides excluded. Cost is a rounded ingredient-portion estimate and varies by store and region.
Instructional video: Allrecipes, presented by Nicole McLaughlin. The first segment demonstrates the related sheet-pan chicken pot pie method. This recipe uses milk in its sauce, a smaller pan and different ingredient amounts; follow the written card for this batch.