Classic Chicken Pot Pie with Flaky Butter Crust

Ingredients

• 5 tbsp unsalted butter
• 1 unit yellow onion, diced
• 2 unit carrots, diced
• 2 unit celery stalks, diced
• 3 unit garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 0,33 cup all-purpose flour
• 2 cup chicken stock
• 0,75 cup whole milk
• 3 cup cooked chicken, shredded
• 1 cup frozen peas
• 1 tsp lemon juice
• 1 unit puff pastry sheet, thawed
• 1 unit egg, beaten

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and set a rack in the middle position.

2. 2

   In a large skillet, melt the butter over medium heat until foaming, then add the onion, carrots, and celery with a pinch of salt; sweat 7-8 minutes until softened and the onions turn translucent.

3. 3

   Stir in the garlic and thyme and cook 1 minute until fragrant, then sprinkle the flour over top and cook 2 minutes, stirring constantly, until it looks pale and toasty.

4. 4

   Whisk in the chicken stock in a slow stream, followed by the milk, and simmer 4-5 minutes until the sauce is thick enough to coat a spoon.

5. 5

   Off the heat, stir in the shredded chicken, peas, a squeeze of lemon juice, 1 tsp salt, and plenty of black pepper; taste and adjust seasoning.

6. 6

   Transfer the filling to a 9-inch deep pie dish and let cool 10 minutes so the pastry doesn't melt on contact.

7. 7

   Roll the puff pastry to slightly larger than the dish, drape it over the filling, trim the overhang to ½ inch, and crimp against the rim; cut 3 small vents in the centre.

8. 8

   Brush all over with beaten egg for a lacquered finish, then bake 28-32 minutes until the pastry is deep golden brown and the filling bubbles up through the vents.

9. 9

   Rest 10 minutes before serving so the sauce sets slightly.