Serves: 4 – 6

This is a deliciously creamy and warming feel-good pie. It has a homemade short crust on the base and frozen puff on top. I really recommend you go that extra mile and make your own shortcrust, you won’t look back!

Ingredients

For the shortcrust
1 1/4 c all-purpose flour
1/2 tsp fine salt
1/2 tbsp sugar
1/2 c (117g) very cold unsalted butter cut into small cubes
2 to 4 tbsp iced water

For the filling
5 tbsp butter
3 chicken thigh fillets, small dice
1 brown onion, thinly sliced
2 carrots, thinly diced
3 celery stalks, thinly diced
2 garlic cloves, minced
1/2 c flour
2 c chicken stock
1 1/2 c milk
1/2 tsp each of salt and pepper
1 tbsp sherry vinegar
1/4 tsp dried thyme
1 tsp dried parsley
1 c frozen peas
1 c grated cheese
2 sheets frozen puff pastry
1 egg

Method

1. For the shortcrust pastry: Add about half the flour with the salt, and sugar to a food processor. Pulse 2 to 3 times until its mixed. (Note: you will add the remaining flour later.)
2. Add the butter cubes and process until a dough begins to form, about 15 seconds and there is no uncoated flour.
3. Scrape bowl and mix around the flour-butter mixture then add the remaining flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should be broken up and crumbly).
4. Transfer to a bowl then add ice water — start with 2 tablespoons. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 more tablespoons of water and continue to press until dough comes together.
5. Work the dough to form a ball. Wrap the ball with plastic wrap and refrigerate for at least 1 hour and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using it).
6. For the filling: add 1 tbsp butter to a pan and cook the chicken thigh. Remove and set aside.
7. Add onion, carrots, and celery cooking over medium heat for about 5 mins.
8. Add garlic and cook for a further 2 mins. Remove all from pan and set aside with the cooked chicken.
9. In the same pan melt the remaining 4 tbsp of butter then add the flour. Mix continuously with a whisk over medium heat for about 2 mins.
10. Slowly add the chicken stock while whisking. If it’s looking clumpy you might need to get a hand mixer to make it smooth. Heat until mixture begins to thicken.
11. Stir in the milk, salt, pepper, sherry, thyme, and parsley. Let simmer for 3-5 mins without letting it boil.
12. Stir in the cooked chicken, peas and vegetable mixture and remove from heat.
13. To assemble: Roll out the shortcrust into a large circle. Make sure the circle is larger than your pie dish and will reach up the sides.
14. Add shortcrust to the dish and spoon in the filling. Sprinkle the cheese on top.
15. Top with puff ensuring you seal/press the puff to the shortcrust. Brush with egg mixture.
16. Cook for about 50mins at 180C.