Julia’s Classic Chicken and Vegetable Pie

There are few things more wonderfully comforting than a golden, flaky pie crust giving way to a rich, creamy filling packed with tender chicken and vegetables. This classic chicken pie is the epitome of homestyle cooking, a dish that warms you from the inside out and gathers everyone around the table. It’s a meal that feels both special and deeply familiar. For an elevated dining experience, it pairs beautifully with a crisp glass of white wine, turning a simple dinner into a memorable occasion. I hope this recipe brings as much joy to your kitchen as it does to mine.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 2 cups chicken broth, warm
• 1 cup heavy cream
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tsp salt, or to taste
• 1 cup frozen peas
• 1/4 cup chopped fresh parsley
• 1 sheet (from a 17.3-oz package) frozen puff pastry, thawed
• 1 large egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Season the chicken cubes with a pinch of salt and pepper, then add them to the skillet. Cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
3. In the same skillet, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables have softened, about 8-10 minutes.
4. Sprinkle the flour over the vegetables and stir continuously for about 2 minutes to cook out the raw flour taste. This creates your roux, which will thicken the filling.
5. Slowly whisk in the warm chicken broth, ensuring there are no lumps. Once smooth, pour in the heavy cream and continue to stir. Bring the mixture to a simmer and let it cook for about 5 minutes, or until it has thickened into a rich, gravy-like sauce.
6. Stir in the dried thyme, salt, and pepper. Return the cooked chicken to the skillet, along with the frozen peas and fresh parsley. Stir everything together until well combined.
7. Pour the filling into a 9-inch pie dish or a similar-sized baking dish.
8. Gently lay the thawed puff pastry sheet over the top of the pie dish. Trim any excess pastry from the edges and crimp with a fork to seal. Brush the top of the pastry with the beaten egg. Cut a few small slits in the center of the pastry to allow steam to escape.
9. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.
10. Let the pie rest for about 10 minutes before serving. Enjoy the wonderful aroma and delicious taste!

Nutrition Information