Ingredients:

  • 8 lb (800 g) Chicken Thighs (skinless, boneless), diced
  • 2 tbsp (30 ml) Olive Oil
  • 1 tbsp (15 g) Unsalted Butter (for filling)
  • 1 large Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 Celery Stalks, finely diced
  • 2 tbsp (30 g) Plain (All-Purpose) Flour
  • ⅓ cup (80 ml) Dry Sherry or Dry White Wine
  • 2 ½ cups (600 ml) Hot Chicken Stock (low sodium)
  • ½ cup (120 ml) Heavy Cream
  • 1 Bay Leaf
  • 3 Fresh Thyme Sprigs
  • 1 cup (150 g) Frozen Peas
  • Salt and Black Pepper, to taste
  • 3 lb (1.4 kg) Potatoes (e.g., Russet or Maris Piper), peeled and quartered
  • 4 tbsp (60 g) Unsalted Butter (for mash)
  • ½ cup (120 ml) Warm Milk (whole or semi-skimmed)
  • 4 oz (115 g) Mature (Sharp) Cheddar Cheese, grated (divided)
  • White Pepper, to taste
  • 1 large Egg Yolk (optional, for richness)

Instructions:

  1. Prepare the Potatoes: Place the peeled and quartered potatoes in a large saucepan. Cover with cold, salted water. Bring to a boil, then reduce heat and simmer until fork-tender (about 15-20 minutes).
  2. Drain and Dry: Drain the potatoes completely. Return them to the hot pan and let them sit for 1 minute off the heat to evaporate any residual moisture.
  3. Mash and Season: Mash the potatoes thoroughly, ideally using a ricer. Stir in the butter, warm milk, half of the grated cheddar, the egg yolk (if using), and season generously with salt and white pepper. Set aside.
  4. Sauté Aromatics: Heat oil and the filling butter in a large skillet. Add the diced onion, carrots, and celery. Cook until softened and the onion is translucent (about 5-7 minutes).
  5. Brown the Chicken: Push the vegetables to one side. Add the diced chicken pieces and brown quickly on all sides. Season the chicken well with salt and pepper.
  6. Thicken the Sauce (Roux): Sprinkle the flour over the chicken and vegetables. Stir and cook for 1 minute; this cooks out the raw flour taste.
  7. Deglaze and Build: Pour in the sherry or wine, scraping up any browned bits from the bottom of the pan. Allow the liquid to reduce by half.
  8. Simmer: Pour in the hot chicken stock and cream. Add the bay leaf and thyme sprigs. Bring to a gentle simmer, then reduce the heat to low. Cook uncovered for 20-30 minutes, or until the sauce has noticeably thickened and the chicken is tender.
  9. Finish the Filling: Remove and discard the bay leaf and thyme sprigs. Stir in the frozen peas. Check seasoning and adjust salt and pepper as needed.
  10. Preheat and Transfer: Preheat your oven to 400°F (200°C). Pour the finished chicken filling into a 9x13 inch casserole dish.
  11. Top with Mash: Spoon the mashed potato evenly over the filling. Using a fork, create peaks and texture in the mash.
  12. Cheese Gratin: Sprinkle the remaining half of the grated cheddar cheese evenly over the potato topping.
  13. Bake: Bake in the preheated oven for 15-20 minutes, or until the filling is bubbling hot around the edges and the potato topping is deep golden brown and crispy.
  14. Rest: Remove from the oven and let the pie rest for 10 minutes before serving. This allows the sauce to settle.