Chicken Ghoul-ash Pie

By The Canadian Living Test Kitchen

16 people added this to their Recipe Box

This recipe makes 10 servings

Nutritional Info
Per each of 10 servings: about	-
cal	406406 cal
pro	38 g38g pro
total fat	20 g20g total fat
sat. fat	4 g4g sat. fat
carb	17 g17g carb
fibre	2 g2g fibre
chol	151 mg151mg chol
sodium	544 mg544mg sodium
% RDI:	-
calcium	66 calcium
iron	2424 iron
vit A	4444 vit A
vit C	2020 vit C
folate	1515 folate

Despite its scary name, no one will be afraid to carve into the jack-o'-lantern top of this hearty autumn casserole. The puff pastry is baked separately so it puffs up beautifully and keeps its characteristic toothy grin.

Ingredients

2 tbsp (25 mL) vegetable_oil

4 lb (2 kg) boneless skinless chicken thighs, cut_in bite-size pieces

4 cups (1 L) thickly sliced mushrooms (about 1 lb/500 g)

1 onion, sliced

2 carrots, chopped

1 Stalk celery, chopped

4 cloves garlic, minced

1 tsp (5 mL) paprika

1 tsp (5 mL) salt

1/2 tsp (2 mL) pepper

1/2 tsp (2 mL) dried thyme

2 tbsp (25 mL) all-purpose_flour

1 can (19 oz/540 mL) diced tomatoes

1/2 cup (125 mL) milk

Half pkg (397 g pkg) frozen puff_pastry, thawed

Preparation

In large Dutch oven, heat oil over medium-high heat; brown chicken in batches, transferring each to bowl.

Add mushrooms, onion, carrots, celery, garlic, paprika, salt, pepper and thyme to pan; cook, stirring occasionally, until onion is softened, about 5 minutes.

Sprinkle with flour and cook, stirring, for 1 minute. Add tomatoes, scraping up brown bits on bottom of pan. Return chicken and any accumulated juices to pan. Bring to boil; reduce heat and simmer for 10 minutes.

Stir in milk and cook for 10 minutes. Pour into 10-cup (2.5 L) round casserole dish. (Make-ahead: Cover and refrigerate for up to 1 day. Reheat until piping hot to continue.)

Meanwhile, on lightly floured surface, roll out puff pastry to fit top of casserole dish with 1-inch (2.5 cm) overhang. Place pastry on parchment paper-lined baking sheet; cut out shapes to make jack-o'-lantern face. Cut scraps to form stem and eyebrows; press onto face. Bake in centre of 400°F (200°C) oven until puffed and golden, about 20 minutes. (Make-ahead: Let cool. Wrap in plastic wrap and refrigerate for up to 1 day. Unwrap and reheat in 350°F/180°C oven until warm, about 10 minutes.)

Place pastry on piping hot filling; let stand for 5 minutes before serving.