What she’d tell you
The chicken is poached in milk and then that same milk becomes the sauce. Nothing is thrown away and nothing is wasted, which is how I was taught to cook and how I still do.
What you need
Written for 6. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Bring the milk and broth to a bare simmer, slide the chicken in, cover, and poach 15 minutes on medium-low.
Lift the chicken out and shred it. Keep every drop of the poaching liquid.
Melt the butter in a pot, cook the onion and garlic 2 minutes, then add the thyme, diced carrot and celery for 3 minutes more.
Stir in the flour and cook a minute, then add the poaching liquid a little at a time, stirring smooth.
Add the parmesan, pepper, chicken and peas, and cook 3 minutes until thick.
Spoon into dishes and chill at least 30 minutes.
Top with pastry, brush with beaten egg, cut a slit in the middle, and bake at 180°C for 35–40 minutes until deep gold.
If you haven’t got it
Chicken Breast
thighs, which stay juicier and cost less
Puff Pastry
mashed potato on top, and then it is a different and equally good dinner
Keeping it
Four days in the fridge.
Covered in foil at 180°C for 20 minutes. Freeze it assembled and unbaked for three months.
