English Chicken Pie

English Chicken Pie is a classic British comfort dish that features tender chicken and savory vegetables, all encased in a golden, flaky pastry crust. It’s a hearty and satisfying meal that has been enjoyed for generations and remains a staple of British cuisine.

The tradition of meat pies, including chicken pies, has deep roots in British culinary history. Pies were a practical way to encase and preserve meats, making them suitable for travel and storage. While pie recipes date back to medieval times, it was during the Victorian era in England that the art of pie-making truly flourished.

Chicken pies, in particular, gained popularity during the 18th and 19th centuries. Chicken, once considered a luxury, became more affordable and accessible to a wider population. This led to the development of various chicken pie recipes, each with its own regional variations.

English Chicken Pie became a common Sunday supper dish in many households, often made with leftover roasted chicken from the weekend’s roast dinner. Families would gather on Sundays to enjoy a comforting meal together.

Today, English Chicken Pie remains a beloved dish in the UK and beyond. It’s often served at family gatherings, picnics, and as a comforting meal on cold winter nights. The combination of tender chicken, savory sauce, and flaky pastry continues to delight palates around the world.

INGREDIENTS

FOR THE FILLING:

• 2 cups cooked chicken, diced or shredded
• 1 cup carrots, diced
• 1 cup peas (fresh or frozen)
• 1 cup potatoes, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup milk
• Salt and pepper to taste
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

FOR THE PASTRY:

• 2 sheets of pre-made puff pastry, thawed
• 1 egg, beaten (for egg wash)

INSTRUCTIONS

1. Prepare the Filling:
   • In a large skillet, melt the butter over medium heat.
   • Add the chopped onion and minced garlic. Sauté until they become translucent, about 2-3 minutes.
   • Stir in the diced carrots and potatoes. Cook for another 5 minutes until they begin to soften.
2. Create the Roux:
   • Sprinkle the flour over the vegetables and stir well to create a roux. Cook for 2-3 minutes to eliminate the raw flour taste.
3. Add Broth and Milk:
   • Gradually add the chicken broth and milk, stirring constantly to avoid lumps.
   • Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes.
   • Season the sauce with salt, pepper, and fresh thyme leaves.
4. Combine Chicken and Vegetables:
   • Stir in the diced or shredded chicken and peas.
   • Cook for an additional 2-3 minutes until everything is heated through.
   • Remove the skillet from the heat and allow the filling to cool slightly.
5. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
6. Assemble the Pie:
   • Roll out one sheet of puff pastry and line the bottom of a pie dish with it.
   • Pour the chicken and vegetable filling into the pastry-lined dish.
   • Roll out the second sheet of puff pastry and place it over the filling.
7. Seal and Vent:
   • Trim any excess pastry hanging over the edges and crimp the edges to seal the pie.
   • Make a few small slits in the top pastry to allow steam to escape during baking.
   • Optionally, you can use any pastry scraps to create decorative shapes for the top.
8. Egg Wash:
   • Brush the top pastry with the beaten egg to give it a beautiful golden color when baked.
9. Bake:
   • Place the chicken pie in the preheated oven and bake for 30-35 minutes, or until the pastry is puffed and golden brown.
10. Serve:
    • Remove the pie from the oven and allow it to cool for a few minutes before serving.

NOTES:

• English Chicken Pie is a hearty and comforting dish, perfect for family dinners or gatherings. Its history and tradition in British cuisine make it a timeless favorite. Enjoy this classic recipe that brings together the heartiness of chicken and vegetables with the flakiness of pastry.