Get ready to impress your family or guests with this Savory Herb Chicken Puff Pastry Pie, a comfort dish that combines flaky puff pastry with a rich, creamy chicken filling. Perfect for any season, this pie brings hearty flavors to your table in under an hour.
Butter is the base for our roux, adding richness and depth to the filling. Flour thickens the sauce, giving it that creamy consistency we crave. Chicken broth provides a savory backbone to the filling, while heavy cream adds a luxurious texture. Our star protein, diced cooked chicken, is paired with carrots and peas for sweetness and color. Onion and garlic lay down a flavorful foundation, enhanced by the earthy notes of dried thyme and dried rosemary. Finally, a sheet of puff pastry crowns our pie, brushed with a beaten egg for that perfect golden finish.
This pie is a meal on its own, but a fresh green salad with a light vinaigrette pairs beautifully to balance the richness. A glass of crisp white wine like a Sauvignon Blanc can also complement the flavors nicely.
First things first, preheat your oven to 400°F (200°C). This ensures it's hot and ready when you need it. Next, grab a large saucepan and melt your butter over medium heat. Once it's sizzling, toss in your onions, garlic, and carrots. You’ll want to sauté them until the onions turn translucent — this usually takes a few minutes. The aroma alone will have you halfway sold on this dish.
Now, sprinkle in the flour and stir it around until it forms a roux. Cook it for about a minute to get rid of that raw flour taste. Slowly whisk in the chicken broth and heavy cream, making sure to keep things smooth. Bring this mixture to a gentle simmer and watch it thicken into a creamy sauce.
Add in your diced chicken, peas, thyme, and rosemary, then season with salt and pepper. Stir everything together until well combined and the sauce has thickened up nicely.
Transfer this delicious mixture into a 9-inch pie dish. Roll out your puff pastry sheet and carefully drape it over the dish. Trim any excess pastry and seal the edges to keep all that goodness inside. Brush the top with a beaten egg, which will give the pastry a beautiful golden color as it bakes.
Pop your pie into the preheated oven and let it bake for 25-30 minutes. You’re looking for a golden brown, puffy crust. Once done, let the pie cool for about 5 minutes before serving. This helps the filling set a bit, making it easier to slice and serve.
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