Ingredients:

  • 680g (1.5 lbs) chicken thighs, cut into 1 inch cubes
  • 1 large yellow onion, diced
  • 2 medium carrots, sliced into coins
  • 2 ribs celery, sliced
  • 75g (1/3 cup) unsalted butter
  • 45g (1/3 cup) all purpose flour
  • 480ml (2 cups) high-quality chicken stock
  • 120ml (1/2 cup) heavy cream
  • 150g (1 cup) frozen peas
  • 75g (1/2 cup) frozen pearl onions
  • 1 tsp dried thyme
  • 1/2 tsp rubbed sage
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 400g (14 oz) puff pastry, cold
  • 1 large egg
  • 1 tbsp water
  • 15ml (1 tbsp) vegetable oil

Instructions:

  1. Heat oil in a large pan over medium high heat. Brown the 680g of chicken cubes until a golden crust forms on all sides. Note: Don't cook them through yet; they finish in the oven.
  2. Remove chicken. Add butter, then toss in the diced onion, carrots, and celery. Cook until the onions are translucent and fragrant.
  3. Sprinkle the 45g of flour over the vegetables. Stir constantly for 2 minutes until the mixture smells slightly nutty.
  4. Slowly pour in the 480ml of stock while whisking. Simmer until the sauce thickens and coats the back of a spoon.
  5. Stir in the 120ml of heavy cream, thyme, sage, salt, and pepper.
  6. Return the chicken to the pan along with the frozen peas and pearl onions. Stir until just combined.
  7. Roll out the cold puff pastry on a lightly floured surface. It should be about 1 inch wider than your baking dish.
  8. Pour the filling into a 9x13 inch (23x33 cm) dish. Drape the pastry over, crimp the edges, and cut three small slits in the top.
  9. Whisk the egg and water; brush it generously over the dough. Bake at 200°C (400°F) for 30 to 35 minutes until the top is puffed and dark golden brown.
  10. Let it sit for at least 10 minutes. Note: This allows the sauce to set so it doesn't run everywhere when sliced.