INGREDIENTS
For the Filling
2 tbsp butter
1 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
2 cups cooked chicken, shredded
1 cup mixed vegetables (peas, carrots, corn)
2 tbsp all-purpose flour
1 cup chicken stock
½ cup heavy cream
1 tsp dried thyme
Salt and black pepper to taste
For the Pastry
2 sheets puff pastry
1 egg, beaten (for egg wash)
Chopped parsley (optional, for garnish)
INSTRUCTIONS
Prepare the filling
1. Heat butter and olive oil in a pan. Sauté the onion until soft, then add the garlic and cook for 1 minute.
2. Stir in the flour and cook for another minute. Gradually whisk in the chicken stock, then add the cream and stir until the sauce thickens.
3. Mix in the shredded chicken, vegetables, thyme, salt, and pepper. Cook for 3–5 minutes, then let the filling cool.
Assemble the pie
4. Preheat the oven to 200°C (400°F). Line a pie dish with one sheet of puff pastry and trim the edges.
5. Spoon the cooled filling into the pastry. Cover with the second pastry sheet, seal the edges, and decorate with pastry strips if desired. Brush with beaten egg.
6. Bake for 35 -40 minutes, or until the pastry is golden brown and crisp.
7. Let the pie rest for 10 minutes, garnish with chopped parsley, and serve warm.
Enjoy with a fresh green salad for a comforting homemade meal.