Ingredients:

  • 450g cooked chicken breast, shredded or cubed
  • 1 large leek, white parts only, cleaned and sliced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 500ml chicken bone broth
  • 120ml heavy cream
  • 60g unsalted butter
  • 35g all-purpose flour
  • 150g frozen sweet peas
  • 1 tbsp fresh thyme leaves
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 400g refrigerated pie crust or puff pastry
  • 1 large egg
  • 1 tbsp water

Instructions:

  1. In a large heavy-bottomed saucepan or Dutch oven, melt the butter over medium heat. Add the sliced leeks, diced carrots, and celery. Sauté for 8 minutes until vegetables soften and leeks are translucent.
  2. Add the minced garlic and fresh thyme leaves to the saucepan, stirring for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste and create a roux base.
  4. Gradually whisk in the chicken bone broth, 1/4 cup at a time, to ensure a smooth consistency. Bring to a simmer until the liquid thickens into a heavy cream consistency. This usually takes about 5 minutes of gentle simmering.
  5. Remove from heat. Fold in the cooked chicken, frozen peas, and heavy cream. Season with sea salt and cracked black pepper.
  6. Pour the warm filling into your pie dish. Drape the pastry over the top, crimping the edges to seal. Whisk the 1 large egg with 1 tbsp water and brush it liberally over the crust until every inch is glistening. Cut three small slits in the center of the crust to let steam escape.
  7. Bake in a preheated oven at 400°F (200°C) for 30 minutes until the crust is a deep golden brown and the filling is bubbling.