Chicken Ghoul-ash Pie
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.
Servings: 8 to 10
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 406 |
| pro | 38 g |
| total fat | 20 g |
| sat. fat | 4 g |
| carb | 17 g |
| fibre | 2 g |
| chol | 151 mg |
| sodium | 544 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 24% |
| vit A | 44% |
| vit C | 20% |
| folate | 15% |
Suggested Recipes
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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.
Additional Information
Tags:
Main Course; Vegetables; Poultry-Chicken; Cheese/Other Dairy; Bake; Halloween;
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