Chicken Supper Pie

There's something about the sound of a pie dish sliding into the oven that makes a kitchen feel like home. I stumbled onto this chicken supper pie on a chilly Tuesday when I had rotisserie chicken left over and a fridge full of vegetables that needed rescuing. The moment that golden pastry emerged, crackling and steaming, my family gathered without being called—they just knew something good was happening.

I made this for a potluck once and watched people go back for seconds when they didn't even know what was inside—until someone broke into the golden crust and saw all that tender chicken nestled in cream and vegetables. That's when I realized it wasn't fancy, but it was undeniably memorable.

Ingredients

• Cooked chicken breast or thighs: Use 500 g shredded or diced; rotisserie chicken works beautifully and saves time, though roasted or poached works just as well.
• Onion: One medium onion, finely chopped, forms the flavor base and should cook until completely soft and slightly sweet.
• Carrots and celery: 2 carrots and 2 celery stalks diced small ensure they soften evenly and distribute flavor throughout.
• Frozen peas: 150 g frozen peas add color, sweetness, and a gentle pop of texture; no thawing needed.
• Garlic: Just 1 minced clove prevents the filling from tasting flat without overpowering the delicate chicken.
• Unsalted butter: 50 g is your roux base; it should foam gently as you melt it and carry the savory depth of everything that follows.
• All-purpose flour: 40 g dusted over vegetables creates the thickening agent; stir immediately to avoid lumps.
• Chicken stock and milk: 500 ml stock and 120 ml milk together create a sauce that's creamy without being heavy, with the stock carrying flavor.
• Fresh parsley and dried thyme: 2 tbsp chopped parsley and 1 tsp thyme are the aromatics that make people ask what the secret ingredient is.
• Puff pastry: One 320 g ready-rolled sheet saves hours; brush it with beaten egg to achieve that glossy, shatter-when-you-bite-it golden crust.

Instructions

Heat your oven and start the base:

Preheat to 200°C (400°F) while you melt 50 g butter in a large skillet over medium heat. Let it foam gently before adding your finely chopped onion, carrots, and celery. You'll know they're ready when the onion turns translucent and everything starts smelling sweet.

Build the flavor foundation:

Add your minced garlic and cook for just 1 minute until fragrant. Sprinkle the flour over everything and stir constantly for about 2 minutes—this cooks out the raw flour taste and creates a paste that will thicken your sauce beautifully.

Create the creamy sauce:

Pour in your chicken stock and milk slowly while stirring; this prevents lumps from forming. Bring it to a gentle simmer and let it thicken for about 5 minutes, stirring occasionally until it coats the back of a spoon.

Bring everything together:

Stir in your shredded chicken, peas, parsley, thyme, salt, and pepper. Let it simmer for 2–3 minutes, then taste and adjust seasoning. The filling should taste like a proper chicken dinner you could eat straight from the skillet.

Transfer and top:

Pour the warm filling into your pie dish. Unroll the puff pastry, lay it over the top, and trim any excess hanging over the edge. Crimp around the edges with a fork to seal it, then cut 3–4 small slits in the center to let steam escape.

Finish with the golden touch:

Brush beaten egg all over the pastry—this is what gives it that glossy, bakery-like appearance. Bake for 25–30 minutes until the pastry puffs and turns deep golden brown.

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I'll never forget when my daughter cut into her slice and the pastry shattered into a thousand golden pieces across her plate. She looked up and said it tasted like a fancy restaurant, and I realized that sometimes the simplest dishes carry the most meaning.

Why This Pie Became a Weeknight Hero

The beauty of this recipe is that every component was designed for real life—no techniques you haven't already mastered, no ingredients that require a special trip. I started making it because I had leftover chicken and tired of the same casseroles, and it stuck around because my family now requests it by name. There's no pretense here, just honest food that fills you up and makes you feel cared for.

The Secret of Getting the Pastry Perfect

The moment your pastry comes out of the oven and you hear it crack when you touch it—that's the sound of success. Golden brown shouldn't mean pale or undercooked; it should be the color of a really good biscuit. If your oven runs hot, cover the pastry loosely with foil halfway through to prevent it from darkening too much, but let those top edges stay exposed so they can crisp.

Variations and What Works

I've learned that this pie is forgiving enough to adapt to whatever you have on hand. Mushrooms add an earthy depth, leeks bring a gentle onion sweetness, and swapping in shortcrust pastry gives you a more rustic, tender crust instead of the shatter-and-crunch of puff pastry. Even the herb situation is flexible—fresh thyme is wonderful, but dried thyme works beautifully, and a pinch of fresh tarragon changes everything if you're feeling adventurous.

• Add 100 g sautéed mushrooms to the filling for extra savory depth.
• Swap puff pastry for shortcrust if you prefer a tender, buttery crust instead of the flaky shatter.
• A splash of white wine in place of some stock adds sophistication without fussiness.

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This chicken supper pie has become the recipe I make when someone needs comfort, when the weather turns cool, or when I want to feel like I've done something thoughtful in the kitchen. It's proof that the best meals don't need to be complicated.

Recipe Questions & Answers

→ What type of chicken is best for this pie?

Cooked chicken breast or thighs work well; shredding or dicing them ensures even distribution in the filling.

→ Can I use fresh vegetables instead of frozen peas?

Yes, fresh peas can be substituted for frozen, just add them towards the end of simmering to maintain their texture.

→ How do I achieve a golden, flaky pastry crust?

Using ready-rolled puff pastry and brushing the top with beaten egg before baking helps create a crisp, golden finish.

→ What herbs complement the filling best?

Fresh parsley and dried thyme add an aromatic touch that balances the creamy chicken and vegetable mix.

→ Can the pie be prepared in advance?

Absolutely, you can assemble the pie ahead of time and refrigerate before baking to save time on serving day.

→ Are there suitable pastry alternatives for this dish?

Shortcrust pastry may be used as an alternative for a different texture though puff pastry provides the classic flakiness.