Chicken and Yellow Pea Pie
Indulge in the comforting flavors of a hearty Chicken and Yellow Pea Pie, a dish that blends tender chicken thighs, creamy yellow split peas, and a medley of aromatic vegetables in a rich, velvety béchamel sauce. This savory pie is topped with golden, flaky puff pastry, making it the perfect centerpiece for a cozy family dinner or special occasion. With a subtle infusion of thyme and a hint of peppery warmth, every bite is a delightful balance of textures and flavors. Simple to prepare and irresistibly satisfying, this recipe transforms humble ingredients into a show-stopping meal that’s sure to impress. Perfect for gatherings or a weekend treat, this pie offers true comfort food at its finest.
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Recipe Information
Ingredients
- 500 g Chicken thighs, boneless and skinless
- 150 g Yellow split peas
- 500 ml Chicken stock
- 50 g Unsalted butter
- 40 g All-purpose flour
- 250 ml Milk
- 1 Onion, finely diced
- 1 Carrot, finely diced
- 2 Celery stalks, finely diced
- 1 Bay leaf
- 1 tsp Fresh thyme leaves
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 250 g Ready-made puff pastry
- 1 Egg, beaten (for egg wash)
- 2 tbsp Olive oil
Instructions
Rinse the yellow split peas under cold water, then place them in a medium saucepan with the chicken stock. Add the bay leaf and bring to a boil. Reduce to a simmer and cook for 20-25 minutes, or until the peas are tender. Drain and set aside, discarding the bay leaf.
While the peas cook, heat the olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery, and sauté for 5 minutes until softened.
Cut the chicken thighs into bite-sized pieces, season with salt and pepper, and add them to the skillet. Cook for 6-8 minutes until the chicken is browned and cooked through.
Stir in the cooked yellow split peas, thyme leaves, and adjust seasoning to taste. Remove from heat and set aside.
In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk, stirring constantly, until a smooth sauce forms. Cook for an additional 2-3 minutes until thickened, then pour the sauce over the chicken and pea mixture. Mix well.
Preheat the oven to 200°C (400°F). Lightly grease a pie dish or baking dish.
Roll out the puff pastry on a lightly floured surface until large enough to cover the top of the pie dish.
Transfer the chicken and pea filling into the prepared dish. Drape the puff pastry over the filling, trimming any excess pastry and crimping the edges to seal. Cut a small slit in the center of the pastry to allow steam to escape.
Brush the pastry with the beaten egg for a golden finish. Place the pie in the oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
Remove from the oven and allow to cool for a few minutes before serving. Enjoy your comforting Chicken and Yellow Pea Pie!
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 9.8 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 156 mg | 12% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 993 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
