Traditional Chicken Pie
I'd like to share a traditional chicken pie made with leftover chicken (or turkey), peas, and carrots, all coated in a creamy white sauce and baked between two flaky pastry crusts.
Ingredients
For the Shortcrust Pastry
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ cup cold unsalted butter, cut into cubes
- 2 tbsp ice water, or more if needed
For the Chicken Pie
- 1½ cup frozen mixed peas and carrots
- 2 cups cooked leftover chicken, cut into cubes
- 1 egg yolk
For the White Sauce
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 cup milk
- 1½ cup chicken broth
- salt and pepper, to taste
Instructions
For the Shortcrust Pastry
- In a food processor, combine the flour, salt, and butter until the mixture resembles fine crumbs.
- Add 2 tablespoons of ice water.
- Process again until the dough comes together.
- Divide the dough into two portions.
- Wrap each portion in plastic wrap and refrigerate for 30 minutes before using.
For the Chicken Pie
- Preheat the oven to 375°F.
- To prepare the white sauce, melt the butter in a saucepan. Sprinkle in the flour and stir to form a roux.
- Gradually whisk in the milk, then add the chicken broth. Season with salt and pepper, then bring to a boil over medium heat.
- Reduce the heat to low and simmer until the sauce thickens.
- Remove the saucepan from the heat and stir in the chicken and the vegetables.
- Let the filling cool for about 15 minutes.
- Meanwhile, roll out both pieces of dough to about ⅛ inch thick.
- Line a 9-inch pie dish with the first pastry.
- Pour the chicken filling into the pastry shell.
- Cover with the second pastry and seal the edges together using your fingers or a fork, brushing with a little beaten egg as needed.
- Using a knife, cut a small slit in the center of the top crust to allow the steam to escape.
- Brush the top crust with the remaining beaten egg yolk.
- Bake for about 50 minutes, or until the crust is golden brown.
- Serve hot.