Chicken Pot Pie
This recipe makes 6 servings
|Per serving: about||-|
|total fat||30 g|
|sat. fat||12 g|
- Portion size: 6
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.
- 2 cups 2cupschicken stock
- 1 cup 1cupdry white wine
- 2 cups 2cupschopped carrotcarrots
- 2 2stalks celery, chopped
- 2 cups 2cupscubed peeled potatopotatoes
- 1 1bay leafbay leaves
- 1 Pinch 1Pincheach salt and pepper
- 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts, cubed
- 1/3 cup 1/3cupbutter
- 1/3 cup 1/3cupall-purpose flour
- 1/3 cup 1/3cupwhipping cream
- 1 cup 1cupfrozen peas
- 1/2 pkg (397 g) 1/2pkg (397 g)frozen puff pastry, thawed
- 1 1eggeggs, beaten
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.