After 20 years in professional kitchens, this is the method I actually use — including the one butter trick most home cooks skip that makes the difference between soggy and crisp. We cover the pastry, the filling that stays creamy instead of gluey, and how to get that deep golden top every single time.
This is a proper homemade chicken pie — no shortcuts that sacrifice texture, but nothing you can't do in a home kitchen with regular equipment. …
Click here for Charlé’s full recipe.
