Name: Chicken Pie
Prep time: 30 min
Cook time: 58 min
Total time: 88 min
Yield: 6 (estimated)
Ingredients: olive oil; onions, chopped; cm cube carrots, diced; cm cube celery, diced; chicken thighs; garlic, minced; few sprigs fresh thyme; few sprigs fresh dill; milk; egg, beaten; salt and pepper to taste; additional flour for dusting

Method

14 steps

Heat a pan over medium heat and melt butter, then add flour to make a roux. Cook until it smells like biscuits, then cool in the refrigerator.
In the same pan, add olive oil and sauté chopped onions with a pinch of salt until translucent and soft.
Add diced carrots and celery, cook until slightly tender.
Add chicken thighs, cook until browned and cooked through, about 5-6 minutes, stirring frequently.
Add minced garlic, thyme, and dill, cook for a minute.
Pour in milk gradually, stirring constantly to thicken the mixture into a creamy sauce. Add more milk if necessary to reach desired consistency.
Add frozen peas (optional) and season with salt and pepper. Mix well and cook for an additional 3 minutes.
Remove from heat and let the filling cool completely in the refrigerator.
Preheat oven to 180°C (356°F).
Roll out puff pastry or tart dough on a floured surface. Cut a circle for the base and a larger circle for the top.
Place the base in a pie dish, add the cooled filling, then cover with the top crust, sealing the edges.
Brush the top with beaten egg and cut a small slit to allow steam to escape.
Bake in the preheated oven for about 50 minutes, or until the crust is golden brown.
Remove from oven and let rest for 10 minutes before serving.