Although simple pastry-topped meat stews originated long ago in England, the humble meat
pie has been satisfying American appetites only since the late 18th century.
This recipe uses baby vegetables and boneless chicken breasts to turn out a great pie in
record time. 

RECIPE INGREDIENTS For the Pastry: 
2 cups all-purpose flour 
3/4 cup unsalted butter, chilled, cut into small pieces 
1 cup shredded sharp cheddar cheese 
1/2 cup ice water
 
For the Filling: 
2 1/4 cups chicken stock 
2 skinless, boneless whole chicken breasts, about 1 1/2 lb total 
salt 
2 1/2 cups baby carrots, cut into 1-inch pieces 
3 celery stalks, thickly sliced 
10 oz pearl onions, peeled 
1 cup small peas 
6 tablespoons unsalted butter 
7 tablespoons all-purpose flour 
1 cup heavy cream 
salt and freshly ground pepper 
1 teaspoon minced fresh thyme 
3 tablespoons snipped fresh chives 
3 tablespoons minced fresh parsley 
1 egg, lightly beaten 
 
DIRECTIONS FOR THE PASTRY:
Place the flour in a bowl. Using a pastry blender or your fingertips, work in the butter until
crumbly. Add the cheese and work in until just blended. Sprinkle the ice water over the
pastry dough, a little at a time, and gather the pastry into a ball. Knead lightly until just
combined. Wrap in plastic wrap and chill until needed.

FOR THE FILLING:
In a saucepan over medium heat, bring the stock to a simmer.
Add the chicken and simmer, uncovered, until opaque throughout, 15-20 minutes.
Remove from the heat and let the chicken cool completely in the liquid.
Remove the breasts, reserving the stock. You should have about 2 1/2 cups stock.
Cut the chicken into 3/4-inch chunks. Set aside.

Bring a saucepan three-fourths full of water to a boil and salt lightly.
Add the carrots and cook over medium-high heat for 5-6 minutes.
Add the celery, pearl onions and peas and cook until all are barely tender, about 3 minutes
longer. Drain well; set aside.

In a saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk until the
mixture is gently bubbling and smooth, 2-3 minutes; do not brown.
Gradually add the reserved stock, whisking constantly, and bring to a simmer.
Cook, stirring often, until smooth and slightly thickened, 4-5 minutes.
Add the cream and cook, stirring occasionally, until the sauce coats the back of the spoon,
about 5 minutes longer. Remove from the heat and stir in the salt and pepper to taste,
the thyme, chives and parsley.

 Active Time:  30 Minutes
Total Time:  1 Hour 10 Minutes
Yield:  Serves 8 

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