Chicken Pot Pie

Building the filling like a proper velouté sauce — a roux thickened with stock — is what keeps this from turning into a soupy mess under the crust.

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Melt the butter in a large saucepan or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, 7–8 minutes.

3. 3

   Add the garlic and cook 1 minute until fragrant.

4. 4

   Sprinkle the flour over the vegetables and cook, stirring constantly, for 1–2 minutes to eliminate the raw flour taste and form a roux.

5. 5

   Gradually whisk in the chicken broth, a little at a time, whisking constantly to prevent lumps, followed by the milk.

6. 6

   Bring to a simmer, stirring frequently, and cook until thickened enough to coat the back of a spoon, 4–5 minutes.

7. 7

   Stir in the shredded chicken, frozen peas, and thyme. Season generously with salt and pepper. Remove from heat.

8. 8

   Pour the filling into a 9-inch pie dish or divide among individual ramekins.

9. 9

   Roll out the puff pastry or pie dough slightly larger than the dish, drape it over the filling, and trim the excess, leaving a slight overhang. Crimp the edges to seal, and cut a few small slits in the center to let steam escape.

10. 10

    Brush the top generously with the beaten egg for a shiny, golden finish.

11. 11

    Bake for 30–35 minutes, until the crust is deeply golden brown and the filling is bubbling through the vents. If the crust browns too quickly, tent loosely with foil.

12. 12

    Let rest for 10 minutes before serving — the filling is molten straight out of the oven and needs a moment to set.