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%
    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.



Real Cream For more ideas on cooking with Real Cream, click here


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