Pierrette’s Chicken Pasta

The scent was thick in the kitchen before I’d even closed the oven door… that buttery, cozy richness that only comes from something slow-baked and cradled in crust. Pierrette’s Chicken Pasta, or more properly pâté au poulet de Pierrette, isn’t quite a pasta—not really a pie in the usual sense either—but something tender and golden you eat on a quiet evening when the air outside turns cool and the kitchen is warm. The filling, creamy with broth and cream, laced with chicken and sweet onions and all those soft vegetable bits—it sort of hugs the inside of your ribs. Flaky pastry on top that cracks under your fork. It’s not fancy. But it is honest, and it tastes like memory.

Why You’ll Crave It

• A flaky, golden crust that almost shatters when you slice it—cool contrast to the creamy, savory middle.
• Warm, gently spiced filling that tastes better than the sum of its humble parts.
• It’s cozy. It’s the dish you want when you’ve had a long day or need something grounding.
• It reminds you of childhood—even if you’ve never had it before.
• Makes even leftovers feel special (if any survive…).

The first time I made this for my partner, he quietly stood up after dinner, opened the fridge, and whispered, “Please tell me there’s more.”

What You’ll Need

• Cooked Chicken: 2 cups, shredded—not too fine, big enough to recognize as chicken
• Onion: 1 whole, finely chopped—but don’t cry into it, ha
• Celery: 1 stalk, diced small enough to melt in
• Carrot: 1, diced or chopped however your knife works best today
• Green Pepper: 1, diced—it adds a little whisper of brightness
• Mushrooms: 1 cup, sliced thick so they keep some body
• Garlic: 2 cloves, minced (more if you’re feeling bold)
• Dried Thyme: 1 teaspoon—it gives everything that comforting, earthy backdrop
• Salt: 1 teaspoon (start here—you can always add)
• Black Pepper: ½ teaspoon, freshly ground if you’ve got it
• Chicken Broth: 1 cup, preferably homemade or something with depth
• Cream: ½ cup, whole cream makes the filling so tender and elegant
• Frozen Pie Crusts: 2 (9-inch), thawed—if you like making your own, all the better

Easy How-To

Build the Flavor

Start with a big skillet or pan and melt a knob of butter (a tablespoon or two). Toss in the onions first and let them soften. Then the carrots and celery, give them time. Don’t rush. Once they’re glistening and tender, stir in the garlic, green pepper, and mushrooms. Keep heat at medium – let them soften and lose their water, just slightly browned. That’s where the flavor starts to bloom.

Make it Creamy

Lower the heat just a touch. Stir in the cooked chicken, thyme, salt, and pepper. Stir it all gently so everything’s coated. Now pour in the broth, let it simmer a couple minutes, and then… the cream. It’ll look thin at first but as it simmers softly, it thickens ever so slightly. Turn the heat off and let it rest (it’ll firm up more in the oven anyway).

Assemble with Care

Preheat your oven to 375°F (190°C). Fit one of the crusts into your pie dish, pressing it gently into place. No need for perfection. Spoon in that creamy, deeply-scented filling and spread it out. Then unroll your second crust and lay it over the top. Crimp edges with fingers or fork—whatever feels natural. Cut a few small slits in the center to let it breathe while it bakes.

Bake Until Golden

Slide the pie into the oven and bake for around 45-50 minutes. The edges might brown a little faster, so cover them with foil halfway through if needed. The sign that it’s ready? Deep gold color and little bubbling around the slits.

Rest, Then Slice

Let it sit 15 minutes before cutting. I know—it’s hard. But this step helps the filling set and gives you neat slices (ish). Serve warm.

Good to Know

• Crust anxiety? Frozen crusts are just fine. Nobody’s judging. But if you love making your own, you’ll taste the difference.
• If you use rotisserie chicken, skip the browning step and stir it straight into the sautéed veggies.
• Some people sneak in peas… I don’t. But if that feels right to you, go ahead.

Serving Ideas

• A crisp green salad with a lemony vinaigrette balances the richness nicely
• Steamed haricots verts (or just green beans) with a pat of butter
• A glass of dry cider or chilled white wine—something not too sweet

Top Tricks

• Let the filling cool just a bit before adding it to the crust. It helps avoid sogginess underneath.
• Use a pie shield or foil to guard your crust’s edges if they brown too fast in the oven.
• For a shinier crust, brush the top with a beaten egg before baking. It’s not essential—but it dazzles.

Frequently Asked Questions

Can I freeze the whole pie?

Yes. Assemble it, wrap it tightly in foil and plastic, then freeze. When ready to bake, pop it (unthawed) into the oven and add about 10–15 minutes to the baking time.

Is there a way to make this vegetarian?

Absolutely. Swap chicken for sautéed lentils or cubes of roasted sweet potato and mushrooms, then use veggie broth. It still captures that same comfort.

What if I only have milk instead of cream?

It works. Use whole milk if you can and maybe thicken the mixture a little longer in the pan. It won’t be quite as rich, but still lovely.

Can I make mini versions for freezing?

Yes! Make small hand pies or use muffin tins lined with pastry. They reheat beautifully—perfect lunches for slow days.

How can I keep the bottom crust from getting soggy?

You can pre-bake the bottom crust for 6–8 minutes before filling (use pie weights or dry beans). Or just make sure your filling isn’t too wet when it goes in—it helps more than you think.