Chicken and Root Vegetable Pot Pie with Herb Pastry

By The Canadian Living Test Kitchen

34 people added this to their Recipe Box

Chicken and Root Vegetable Pot Pie with Herb Pastry

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	406406 cal
pro	18 g18g pro
total fat	24 g24g total fat
sat. fat	11 g11g sat. fat
carb	31 g31g carb
fibre	3 g3g fibre
chol	104 mg104mg chol
sodium	640 mg640mg sodium
% RDI:	-
calcium	55 calcium
iron	1919 iron
vit A	5656 vit A
vit C	3030 vit C
folate	3333 folate

More great recipes from this menu:

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.

Ingredients

4 lb whole chickens 4 4lb lbwhole chickenwhole chickens
1 onion , quartered1 1oniononions, quartered
1 celery stalk , quartered1 1celery stalkcelery stalks, quartered
12 black peppercorns 12 12black peppercornblack peppercorns
2 bay leaves 2 2bay leafbay leaves
3 fresh parsley sprigs 3 3fresh parsley sprigfresh parsley sprigs
3 fresh thyme sprigs 3 3fresh thyme sprigfresh thyme sprigs
1/2 cup dry white wine 1/2 1/2cup cupdry white wine
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
8 8oz ozshallotshallots, halved and leaving root end intact
1 1lb lbsmall 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 salt 1-1/2 1-1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
3/4 cup frozen peas 3/4 3/4cup cupfrozen peas
1/3 cup chopped fresh parsley 1/3 1/3cup cupchopped fresh parsley
Pastry:
Quick Puff Pastry (Herb Variation) recipe
1 egg yolk 1 1egg yolkegg yolks

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.

Source : Canadian Living Magazine: December 2007