Family-Style Creamy Chicken Herb Crust Pie

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Heat the olive oil in a large skillet over medium heat. Add the diced chicken breast, 1/2 teaspoon of the salt, and the black pepper. Cook for 5 to 6 minutes, stirring, until the chicken is no longer pink. Remove the chicken and set aside.

3. 3

   In the same skillet, add the butter. Once melted, add the onion, carrot, and celery. Cook for 6 to 8 minutes over medium heat until the vegetables are tender. Add the garlic and cook for 30 seconds more.

4. 4

   Sprinkle the all-purpose flour over the vegetables and stir for 1 minute to create a light base for the sauce.

5. 5

   Gradually pour in the chicken broth and then the whole milk, whisking or stirring constantly to avoid lumps. Cook for 3 to 5 minutes until the sauce lightly thickens.

6. 6

   Return the chicken to the skillet. Add the green peas, fresh thyme, fresh parsley, and the remaining salt. Cook 2 minutes more, mix well, and remove from the heat.

7. 7

   Transfer the filling to a baking dish of about 2-quart capacity and let it rest for 5 minutes so some steam can escape.

8. 8

   Lay the puff pastry over the dish, covering all the filling. Trim excess if needed and gently press the edges. Cut 3 small slits on top to let steam escape.

9. 9

   Brush the surface with the beaten egg for a golden finish.

10. 10

    Bake at 200 °C / 400 °F for 25 to 30 minutes, until the crust is deeply golden and the filling is bubbling at the edges.

11. 11

    Let it rest for 10 minutes before serving so the filling can set slightly.