Tested till perfect Chicken and Root Vegetable Pot Pie with Herb Pastry

Chicken and Root Vegetable Pot Pie with Herb Pastry

This makes a stunning addition to any buffet table. The pie's sweet rich flavour comes from the winter root vegetables, while the impressive appearance is all about the golden herb-laced pastry.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2007

  • rating starrating starrating starrating starrating star
  • Portion size 12

Ingredients

  • 4 lb 4lbwhole chickenwhole chickens
  • 1 1oniononions, quartered
  • 1 1celery stalkcelery stalks, quartered
  • 12 12black peppercornblack peppercorns
  • 2 2bay leafbay leaves
  • 3 3fresh parsley sprigfresh parsley sprigs
  • 3 3fresh thyme sprigfresh thyme sprigs
  • 1/2 cup 1/2cupdry white wine
  • 2 tbsp 2tbspvegetable oil
  • 8 oz 8ozshallotshallots, halved and leaving root end intact
  • 1 lb 1lbsmall red potatoes, scrubbed and quartered
  • 3 3carrotcarrots, peeled and cut_into 1/2-inch pieces
  • 1 1rutabaga, peeled and cut_into 3/4-inch (2 cm) pieces
  • 1-1/2 tsp 1-1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/4 cup 1/4cupall-purpose flour
  • 3/4 cup 3/4cupfrozen peas
  • 1/3 cup 1/3cupchopped fresh parsley

Pastry:

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Preparation

Place chicken in large Dutch oven; add onion, celery, peppercorns, bay leaves, parsley and thyme. Pour in wine and about 6 cups (1.5 L) water to almost cover chicken. Bring to boil; skim off foam. Reduce heat, cover and simmer until juices run clear when chicken is pierced in thickest part, about 45 minutes.

Transfer chicken to plate; let cool enough to handle. Strain and reserve cooking liquid; set aside. Shred chicken, discarding skin and bones; set aside.

Meanwhile, in shallow Dutch oven, heat oil over medium heat; cook shallots, stirring occasionally, for 6 minutes or until edges are browned. Stir in potatoes, carrots, rutabaga, salt and pepper; cook for 6 minutes or until edges are golden.

Pour in 3 cups (750 mL) of the reserved cooking liquid; bring to boil. Reduce heat, cover and simmer for about 10 minutes or until vegetables are tender-crisp. ¡Whisk flour with 1/4 cup (50 mL) water; whisk into sauce and boil for 5 minutes or until thickened. Stir in peas, parsley and reserved chicken. Scrape into 13- x 9-inch (3 L) glass baking dish. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours.)

Pastry: On floured surface, roll out pastry to fit top of baking dish and leave 1-inch (2.5 cm) overhang. Refrigerate for 30 minutes or until firm.

Pull pastry taut over baking dish, leaving airspace between chicken mixture and pastry. Brush with egg yolk; cut 3 slits on top with tip of sharp knife. Bake in 425°F (220°C) oven for about 35 minutes or until puffed and golden.

Nutritional Information Per serving: about

cal 406 pro 18g total fat 24g sat. fat 11g
carb 31g fibre 3g chol 104mg sodium 640mg

% RDI:

calcium 5 iron 19 vit A 56 vit C 30
folate 33
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