Chicken & Pastry Recipe

Prepare and cook chicken

Cut chicken thighs into 1/2-inch pieces. Season with 1/2 tsp salt and 1/4 tsp pepper. In a large skillet over medium heat, melt 1 tablespoon butter. Add chicken in a single layer and brown for 4–5 minutes until mostly cooked through. Remove chicken to a plate and set aside.

Sauté aromatics and vegetables

In the same skillet, add remaining 1 tablespoon butter. Add chopped onion, carrot, and celery. Sauté over medium heat until softened, about 5–6 minutes. Add minced garlic and cook 30 seconds until fragrant.

Make roux and sauce

Sprinkle 3 tablespoons flour over the vegetables and stir to coat; cook 1–2 minutes to remove raw flour taste. Gradually whisk in 1 1/4 cups chicken stock until smooth, then whisk in 1/2 cup milk. Bring to a gentle simmer; sauce will thicken in 2–3 minutes.

Finish filling

Return cooked chicken and any accumulated juices to the skillet. Stir in 1/2 cup frozen peas, 1 tsp thyme, 2 tbsp parsley, remaining 1/2 tsp salt, 1/4 tsp pepper, and 1 tsp lemon juice if using. Simmer 2–3 minutes to heat through and meld flavors. Taste and adjust seasoning. Remove from heat and let cool slightly while you prepare pastry (cooling helps prevent soggy pastry).

Make pastry dough

In a large bowl, whisk together 2 cups flour and 1/2 tsp kosher salt. Add cold cubed butter and cold shortening. Using a pastry cutter or fingertips, quickly cut butter into the flour until mixture resembles coarse peas with some pea-sized butter pieces remaining. Sprinkle 6 tablespoons ice water evenly over the flour and toss with a fork until dough just comes together when pinched. Do not overwork.

Chill and roll

Form the dough into a disk, wrap in plastic, and refrigerate at least 30 minutes. Preheat oven to 400°F (200°C). On a lightly floured surface, roll dough to about 1/8-inch thickness and large enough to top your baking dish or to cut into individual rounds for pot pies.

Assemble and egg wash

Spoon the slightly cooled chicken filling into a 9-inch ovenproof dish or divide into 4 ramekins. Drape rolled pastry over the top, trimming excess and crimping edges to seal. Beat 1 egg with 1 tsp cold milk and brush over pastry. Cut a couple small vents in the top to allow steam to escape.

Bake

Place dish(es) on a baking sheet to catch any drips and bake in the preheated 400°F (200°C) oven for 25–30 minutes, or until pastry is golden brown and filling is bubbling at the edges. If pastry browns too quickly, tent loosely with foil. Let rest 5 minutes before serving.

Cook potatoes

While pastry chills or bakes, place the peeled cubed potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender, about 12–15 minutes. Drain well.

Make mashed potatoes

Return drained potatoes to the pot off the heat. Add 2 tablespoons butter, 1/4 cup milk, and mash to desired consistency. Season with 1/2 tsp salt (adjust to taste) and a pinch of pepper if desired. Keep warm until ready to serve.

Prepare vegetable side

Toss 2 cups broccoli florets or green beans with 1 tablespoon olive oil, 1/4 tsp salt and 1/4 tsp pepper. Spread on a baking sheet and roast in the oven alongside the pastry for 10–12 minutes at 400°F (200°C) until tender-crisp and slightly browned, or steam/saute until bright and tender if preferred.

Finish plating

Portion mashed potatoes and roasted vegetables to the side of each serving. Place a generous portion of chicken & pastry beside the sides. Spoon a little of the filling sauce over the mash if desired.