Chicken Pot Pie
In high season, David Hammonds, executive chef at The Fairmont Empress Hotel in Victoria, prepares about 4,000 meals a day. This sumptuous pie is one of his secrets for making a splash without cooking all day.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 539 |
| pro | 26 g |
| total fat | 30 g |
| sat. fat | 12 g |
| carb | 39 g |
| fibre | 4 g |
| chol | 124 mg |
| sodium | 570 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 19% |
| vit A | 139% |
| vit C | 13% |
| folate | 25% |
Suggested Recipes
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2 cups (500 mL) chicken stock
1 cup (250 mL) dry white wine
2 cups (500 mL) chopped carrots
2 stalks celery, chopped
2 cups (500 mL) cubed peeled potato
1 bay leaf
Pinch each salt and pepper
1 lb (500 g) boneless skinless chicken breasts, cubed
1/3 cup (75 mL) butter
1/3 cup (75 mL) all-purpose flour
1/3 cup (75 mL) whipping cream
1 cup (250 mL) frozen peas
Half pkg (397 g pkg) frozen puff pastry, thawed
1 egg, beaten
Preparation:
In large saucepan, bring chicken stock, wine, carrots, celery, potato, bay leaf, salt and pepper to boil; cover, reduce heat and simmer for 10 minutes. Add chicken; simmer, uncovered, until no longer pink inside, 10 minutes. Skim off any foam. Strain; set aside 2 1/2 cups (625 mL) stock, adding water or chicken stock if necessary. Set aside chicken mixture; discard bay leaf.
In saucepan, melt butter over medium heat. Whisk in flour; cook, whisking constantly, for 2 minutes. Whisk in reserved stock until smooth. Bring to boil; cook, stirring, until thickened, about 5 minutes. Stir in cream; cook for 2 minutes. Add chicken mixture; stir to coat. (Make-ahead: Transfer to bowl; let cool. Cover and refrigerate for up to 1 day. Reheat.) Add peas; transfer to 8-cup (2 L) oval casserole dish.
On floured surface, roll out pastry to fit top of dish plus 1-inch (2.5 cm) extra all around; trim edges. Brush edge of dish with water. Centre pastry over filling; gently press overhang to adhere to dish. Brush with egg; slash 4 steam vents. Bake in 400°F (200°C) oven until golden, puffed and filling is bubbly, about 30 minutes.
Tags:
Main Course; Vegetables; Poultry-Chicken; Cheese/Other Dairy; Eggs; Boil/Simmer; Bake;
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