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.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in the cooked yellow split peas, thyme leaves, and adjust seasoning to taste. Remove from heat and set aside.

Step 5

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.

Step 6

Preheat the oven to 200°C (400°F). Lightly grease a pie dish or baking dish.

Step 7

Roll out the puff pastry on a lightly floured surface until large enough to cover the top of the pie dish.

Step 8

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.

Step 9

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.

Step 10

Remove from the oven and allow to cool for a few minutes before serving. Enjoy your comforting Chicken and Yellow Pea Pie!

Nutrition Facts

Serving size	(2236.1g)

Amount per serving	% Daily Value*
Calories	4162.5

Total Fat 234.3g	0%
Saturated Fat 87.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 974.9mg	0%
Sodium 4535.4mg	0%
Total Carbohydrate 304.5g	0%
Dietary Fiber 54.1g	0%
Total Sugars 41.8g
Protein 226.0g	0%

Vitamin D 154.4IU	0%
Calcium 717.3mg	0%
Iron 24.4mg	0%
Potassium 4423.6mg	0%

*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.

Source of Calories

Fat: 49.8%

Protein: 21.4%

Carbs: 28.8%