Seriously, it’s easy. We ate this last night until I thought my husband would explode. Thankfully he didn’t because that would have been a huge waste of really good chicken pie.
With this pie you can make leftover chicken a firstover because it not only tastes fantastic, it LOOKS fantastic when you place it on the table. The golden puffy crust hides all the veggie and chicken tastiness inside but only til you cut into it. Very yummy.
The one thing I did do that will take a bit of time if you choose to do it too was to roast 2 heads of garlic til really caramelized and sweet. You can just put a couple of cloves in raw and they’ll cook in the pie but if you roast them first you can put heaps more in for a subtle garlic flavor. We love garlic.
I know this photo makes the garlic look pretty ratty but it tasted fantastic. Each clove pops right out when you squeeze the top. Sort of like having little garlic babies. When I roast garlic I have to watch the husband because he’ll eat it like candy before it gets into the dish.
Peel and cut the potatoes and carrots, peel the pickling onions and par boil for just seven minutes. I added a handful of currants for a slightly sweet layer but you can leave that out if currants aren’t your thing.
You can add your own favorite gravy from scratch or you can buy a mix you like and use that but it needs to be THICK because you have juicy onions and they’ll turn your gravy into onion flavored gravy water if it’s not thick. Cut a piece of dough a bit bigger than the dish you’re using. I used a round casserole but you could use anything. Just make the puff pastry about 3/4 of an inch over the edge of the dish. Fold it over and make a little decorative edge or just poke it inside the dish. The crust will shrink as it bakes.
- 1 Sheet puff pastry
- 2 cups cooked chicken cut into bite sized pieces
- 3 small potatoes
- 2 carrots
- 6 small pickling onions
- 2 cloves garlic (or as much roasted as you wish)
- ¼ cup (scant) currants
- 1 cup mushrooms, sliced
- 1½ cups chicken gravy - very thick!
- ½ cup peas (optional)
- 1 egg, beaten for egg wash
- If puff pastry is frozen, take it out to thaw while you make the pie.
- Peel and cut potatoes and carrots into small cubes.
- Peel onions.
- Par boil the potatoes and carrots for 7 minutes and drain
- Sauté mushrooms til golden brown
- Mix all ingredients in a large bowl and pour over the gravy.
- Place in a baking dish or casserole and top with circle of puff pastry - cut vent in top
- Brush beaten egg over the top of the crust and place in oven at 350F (180C) for 45 minutes