Chicken Pot Pie

Method

1. 1

   Step 1

   Heat the oven to 400°F (200°C / Gas 6), with a rack in the middle. Set a 9-inch (23 cm), approximately 2-quart (1.9-liter) deep pie dish on a rimmed baking sheet to catch any drips.

2. 2

   Step 2

   Melt the butter in a 12-inch (30 cm) skillet over medium heat. Add the onion and carrots and cook for 8–10 minutes, stirring frequently, until the onion is translucent and the carrots are beginning to soften; avoid browning.

3. 3

   Step 3

   Sprinkle the flour evenly over the vegetables and stir continuously for 2 minutes. The flour should form a pale coating with no dry patches.

4. 4

   Step 4

   Gradually whisk in the stock, adding a little at first to make a smooth paste, then whisk in the milk. Bring to a gentle simmer over medium heat and cook for 4–6 minutes, stirring frequently, until the sauce coats the back of a spoon and the carrots are tender.

5. 5

   Step 5

   Stir in the chicken, frozen peas, thyme, salt and pepper. Cook over medium-low heat for 2–3 minutes, until evenly combined and steaming, then taste and adjust the seasoning.

6. 6

   Step 6

   Transfer the filling to the pie dish and spread it evenly, leaving at least ½ inch (1 cm) of space below the rim. Let it cool for 15–20 minutes, until it is no longer giving off strong steam, so the pastry does not soften excessively before baking.

7. 7

   Step 7

   Unfold the cold pastry and, if necessary, roll it between two sheets of parchment paper until it extends about 1 inch (2.5 cm) beyond the dish on all sides. Lightly brush the dish rim with beaten egg, lay the pastry over the filling and press it onto the rim to seal; trim any excessive overhang and crimp the edge.

8. 8

   Step 8

   Brush the top lightly with the remaining egg wash, avoiding the cut edges, and cut three 1-inch (2.5 cm) slits in the center to release steam. Bake on the baking sheet for 30–35 minutes, until the pastry is well risen and deeply golden, the filling bubbles through the vents and the center of the filling reaches 165°F (74°C); loosely cover with foil if the crust browns too quickly.

9. 9

   Step 9

   Let the pie stand for 10 minutes before serving so the sauce thickens slightly. Cut the crust into six portions and spoon the filling into bowls, topping each with a piece of pastry.