Classic comfort, brightened with lemon and fresh herbs.

Serves 6 | Prep 40 min | Bake 40 min (thawed) | Freezer Life 3 months | Pan 9-inch deep-dish foil pan

Ingredients

• 4 cups cooked chicken, diced (roasted thighs or rotisserie)
• 1⁄4 cup butter
• 1⁄3 cup all-purpose flour
• 1 onion
• 2 carrots
• 2 celery ribs, diced
• 3 garlic cloves, minced
• 2 1⁄2 cups chicken stock; 1 cup whole or 2% milk
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme leaves
• 1 tsp chopped fresh rosemary
• zest of 1 lemon
• 1 tsp kosher salt
• 1⁄2 tsp black pepper
• 1 cup frozen peas (do not thaw)
• 2 tbsp chopped fresh parsley

Topping:

• 1 sheet frozen puff pastry
• 1 egg beaten with 1 tbsp water (for baking day)

Prep & Freeze

1. Sweat the vegetables. Melt butter in a large pot over medium heat. Cook onion, carrots and celery 6–8 minutes until tender.
2. Add garlic; cook 1 minute.
3. Make the sauce. Sprinkle in flour and stir for 2 minutes. Slowly whisk in stock, then milk. Simmer 5 minutes, stirring, until thick and creamy.
4. Season. Stir in Dijon, thyme, rosemary, lemon zest, salt and pepper. Taste and adjust.
5. Finish the filling. Fold in chicken, frozen peas and parsley. Cool completely in the fridge.
6. Wrap & freeze. Spoon filling into the foil pan. Press plastic wrap onto the surface, cover tightly with foil and label. Keep the pastry sheet in its box and tape it to the pan. Freeze up to 3 months.

Freezer to Table

Thaw: Move the filling and pastry to the fridge the night before.

Top: Preheat oven to 400°F (200°C). Uncover and stir the filling. Lay pastry on top, trim, crimp, cut 3–4 vents and brush with egg wash.

Bake: On a sheet pan for 35–45 minutes until deep golden and bubbling, 165°F (74°C) in the centre. Rest for 10 minutes.

ChefD Tips

• Thighs stay juicier than breast after freezing; adding frozen peas keeps them bright green.
• Finish with a squeeze of fresh lemon and flaky salt on the pastry right out of the oven.