CHICKEN POT PIE Recipe

Prepare the Chicken

Preheat the oven to 400°F (200°C). Season the chicken thighs with salt and pepper, then roast them in the oven for about 25-30 minutes until cooked through. Let them cool, then shred the meat, discarding the bones and skin.

Cook the Mirepoix

In a large skillet, heat olive oil and butter over medium heat. Add diced onions, carrots, and celery, and sauté for about 5-7 minutes until softened. Add minced garlic and cook for an additional minute.

Make the Sauce

Sprinkle flour over the cooked vegetables and stir to combine. Gradually add chicken broth, stirring constantly until the mixture thickens. Stir in shredded chicken, frozen peas, thyme, and season with additional salt and pepper to taste. Remove from heat.

Assemble the Pie

Roll out one puff pastry sheet and place it in a pie dish. Fill it with the chicken and vegetable mixture. Roll out the second sheet and place it over the filling. Seal the edges and cut slits in the top for steam to escape.

Bake the Pie

Beat the egg and brush it over the top crust. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown. Let it cool for a few minutes before serving.