Chicken Supper Pie (Print View)

Tender chicken and vegetables in creamy sauce topped with golden flaky pastry.

# What You'll Need:

→ Poultry

01 - 1.1 lb cooked chicken breast or thighs, shredded or diced

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 5.3 oz frozen peas
06 - 1 clove garlic, minced

→ Sauce

07 - 3.5 tbsp unsalted butter
08 - 3 tbsp all-purpose flour
09 - 2 cups chicken stock
10 - 1/2 cup whole milk
11 - 2 tbsp chopped fresh parsley
12 - 1 tsp dried thyme
13 - Salt and pepper, to taste

→ Pastry

14 - 1 sheet (approx. 11 oz) ready-rolled puff pastry
15 - 1 egg, beaten (for egg wash)

# Step-by-Step Directions:

01 - Preheat the oven to 400°F.
02 - Melt butter in a large skillet over medium heat. Add onion, carrots, and celery; cook for 5 to 7 minutes until softened.
03 - Stir in the minced garlic and cook for an additional minute.
04 - Sprinkle flour over the vegetables, stirring well to combine. Cook for 2 minutes, stirring frequently.
05 - Gradually pour in chicken stock and whole milk while stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5 minutes.
06 - Add shredded chicken, peas, parsley, thyme, salt, and pepper. Mix thoroughly and simmer for 2 to 3 minutes. Remove from heat.
07 - Transfer the filling to a 9-inch deep pie dish. Unroll the puff pastry and place it over the filling. Trim excess pastry and crimp edges to seal. Cut a few small slits in the top to allow steam to escape.
08 - Brush the pastry surface with beaten egg to promote browning.
09 - Bake in the preheated oven for 25 to 30 minutes, or until the pastry is golden and crisp.
10 - Allow the pie to rest for 5 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • It feels like restaurant-quality comfort food but comes together faster than you'd expect.
  • The creamy filling and buttery pastry create this perfect contrast that somehow tastes even better the next day.
  • You can prep the filling while the oven preheats, making weeknight dinners entirely manageable.
02 -
  • Stir the flour into the vegetables immediately and cook it for a full 2 minutes, or your sauce will taste floury instead of silky.
  • Add the stock and milk slowly while whisking constantly—this is the step that separates a velvety sauce from a lumpy one.
  • Let the filling cool for at least 5 minutes before adding the pastry, or condensation will make the crust soggy.
03 -
  • Make the filling the night before and reheat it gently before adding the pastry top—this actually deepens the flavors and lets you streamline dinner prep.
  • If your pastry isn't golden enough at the 25-minute mark, give it 5 more minutes; every oven is different, and patience here pays off.

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