Chicken Pot Pie

By The Canadian Living Test Kitchen

461 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	539539 cal
pro	26 g26g pro
total fat	30 g30g total fat
sat. fat	12 g12g sat. fat
carb	39 g39g carb
fibre	4 g4g fibre
chol	124 mg124mg chol
sodium	570 mg570mg sodium
% RDI:	-
calcium	55 calcium
iron	1919 iron
vit A	139139 vit A
vit C	1313 vit C
folate	2525 folate

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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.

Ingredients

2 cups chicken stock 2 2cups cupschicken stock
1 cup dry white wine 1 1cup cupdry white wine
2 cups chopped carrots 2 2cups cupschopped carrotcarrots
2 stalks celery , chopped2 2stalks celery, chopped
2 cups cubed peeled potatoes 2 2cups cupscubed peeled potatopotatoes
1 bay leaf 1 1bay leafbay leaves
1 Pinch each salt and pepper 1 1Pinch Pincheach salt and pepper
1 1lb lbboneless skinless chicken breastboneless skinless chicken breasts, cubed
1/3 cup butter 1/3 1/3cup cupbutter
1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour
1/3 cup whipping cream 1/3 1/3cup cupwhipping cream
1 cup frozen peas 1 1cup cupfrozen peas
1/2 1/2pkg (397 g) pkg (397 g)frozen puff pastry, thawed
1 egg , beaten1 1eggeggs, 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.