Chicken Pub Pie Recipe
Comfort in a crust. Roasted chicken and seasonal vegetables nestled in a creamy tarragon sauce and topped with puff pastry. Served with a side of wee greens.
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Ingredients
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Filling
Method
Preparation
- 1
Prepare the Filling
In a large skillet, melt the butter over medium heat. Add chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Stir in minced garlic and cook for an additional minute.
- 2
Make the Sauce
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, then gradually pour in the chicken broth while stirring to avoid lumps. Bring to a simmer and cook until thickened, about 3-5 minutes.
- 3
Add Cream and Seasoning
Reduce heat to low, stir in the heavy cream, shredded chicken, peas, tarragon, salt, and pepper. Cook for another 2-3 minutes until heated through. Remove from heat and let cool slightly.
- 4
Assemble the Pie
Preheat the oven to 400°F (200°C). Roll out the puff pastry on a floured surface to fit your pie dish. Pour the filling into the dish and cover with the puff pastry, sealing the edges. Cut slits in the top to allow steam to escape.
- 5
Bake
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed. Let cool for a few minutes before serving.
