Entree: Belgium – Flanders – Kippenpastei (Flemish chicken pie baked in pastry with a creamy herb sauce and tender chicken pieces)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 4 bone-in chicken thighs, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) olive oil
- 3 tbsp (42 g) unsalted butter
- 1 medium (about 150 g) yellow onion, finely chopped
- 8 oz (225 g) mushrooms, sliced
- 3 tbsp (24 g) all-purpose flour
- 1 1/2 cups (360 ml) chicken stock
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (15 ml) Dijon mustard
- 1/2 cup (75 g) frozen peas
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) lemon juice (optional)
- 1 sheet (8 oz / 225 g) puff pastry, thawed (or enough shortcrust pastry to line and cover a 9-inch pie)
- 1 large egg (50 g), beaten for egg wash
- 1 tbsp (15 ml) chopped fresh parsley for garnish

Instructions

1. Preheat oven to 400°F (200°C). Pat chicken thighs dry and season with salt and pepper. In a large skillet heat olive oil over medium-high heat and brown chicken thighs 4–5 minutes per side until golden; remove and set aside.
2. In the same skillet melt butter over medium heat. Add chopped onion and cook until soft, about 4 minutes. Add sliced mushrooms and cook until they release their liquid and begin to brown, about 5 minutes.
3. Sprinkle flour over the vegetables and stir to combine, cooking 1–2 minutes to remove raw flour taste. Gradually whisk in chicken stock, then milk and cream until smooth. Bring to a simmer and cook until slightly thickened, about 3–5 minutes.
4. Return browned chicken thighs to the pan, cover, and simmer gently until chicken is cooked through, about 12–15 minutes. Remove chicken, let cool slightly, then discard bones and shred or chop meat into bite-sized pieces. Return meat to the sauce.
5. Stir in Dijon mustard, peas, thyme, and lemon juice if using. Taste and adjust seasoning with salt and pepper. Remove from heat and let cool until lukewarm.
6. Line a 9-inch (23 cm) pie dish with half of the pastry, pressing to fit. Pour the chicken filling into the lined dish. Cover with remaining pastry, seal edges, and trim excess. Cut a few vents in the top. Brush the surface with beaten egg.
7. Bake in the preheated oven until pastry is golden and filling is bubbling, about 30–35 minutes. Let rest 10 minutes before serving. Garnish with chopped fresh parsley.