Ingredients:

  • 2 Tbsp Olive Oil
  • 1.5 lbs skinless, boneless Chicken Thighs, cut into 1-inch cubes
  • 1 medium Yellow Onion, finely diced
  • 2 large Leeks (white and pale green parts only), thoroughly washed and sliced
  • 3 cloves Garlic, minced
  • 3 Tbsp All-Purpose Flour (for roux)
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio)
  • 2 cups low sodium Chicken Stock
  • 1/2 cup Double Cream (Heavy Cream)
  • 2 Tbsp Fresh Tarragon, chopped finely
  • Salt & Black Pepper, To taste
  • 2 sheets All-Butter Puff Pastry
  • 1 large Egg (for egg wash)
  • 1 tsp Water (to mix with egg wash)

Instructions:

  1. Season chicken cubes well. Heat olive oil in the skillet over medium-high heat. Sear the chicken in batches until golden brown on all sides (do not cook through). Remove and set aside.
  2. Reduce heat to medium. Add onions and leeks to the skillet; cook slowly until soft and translucent (about 8 minutes). Add garlic and cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir continuously for 1 minute (this is the roux). Deglaze the pan with white wine (if using), scraping up any browned bits.
  4. Slowly whisk in the chicken stock. Bring to a simmer, stirring until the sauce thickens significantly (about 5 minutes). Return the chicken to the sauce.
  5. Stir in the double cream and tarragon. Taste and adjust seasoning with salt and pepper. The sauce must be very thick now; it should coat the back of a spoon.
  6. Cooling Management (Critical Step): Transfer the filling immediately to a shallow bowl or tray. Cover directly with plastic wrap and refrigerate until completely cold (at least 60 minutes). This step is non-negotiable for a crisp crust.
  7. Prepare the Pastry Discs: Lay out the two sheets of chilled puff pastry. Cut one 10-inch circle (the base) and one 11-inch circle (the lid). Place both on the lined baking sheet.
  8. Fill the Base: Place the smaller 10-inch pastry disc on the lined baking sheet. Brush a 1-inch border around the edge with egg wash (egg mixed with water). Spoon the cold filling onto the centre of the base, leaving the border clear.
  9. Seal and Crimp: Carefully place the 11-inch pastry circle (the lid) over the filling. Press down gently around the edges to seal. Use the back of a fork to create a decorative crimped edge.
  10. Create the Dome and Vent: Use a paring knife to lightly score a decorative pattern across the top, avoiding cutting deep into the pastry. Cut a small steam vent (about 1/2 inch) directly in the centre.
  11. Egg Wash: Brush the entire surface evenly with the remaining egg wash.
  12. Preheat oven to 400°F (200°C).
  13. Bake for 20 minutes at 400°F (200°C).
  14. Reduce and Finish: Reduce the oven temperature to 375°F (190°C). Continue baking for another 20–25 minutes, or until the pastry is deeply golden brown, puffed up, and the filling is bubbling hot.
  15. Rest: Allow the Pithivier to rest for 10 minutes before slicing. This allows the internal filling to settle.