From the traditional to the unconventional there's a chicken pot pie here to satisfy everyone's tastes.
Serve ramekins of this classic comfort food on napkin-lined side plates with demitasse or small dessert spoons.
See the recipe
Get two meals (one for now and one to freeze) from an economical whole chicken. If you don't feel like going all the way and making pies, the filling is a great stew when served over rice. Use any shape of aluminum pan as long as the volume (4 cups/1 L) is the same.
This makes a stunning addition to any buffet table. The pie's sweet rich flavour comes from the winter root vegetables, while the impressive appearance is all about the golden herb-laced pastry.
Make the filling on Sunday, then just add the topping today while the oven heats. Milk in the filling and in the biscuits adds calcium. Serve with salad.
Toronto chef Chris Klugman took over the catering and takeout-food department of the Summerhill Market in the fashionable Toronto district of Rosedale in 2001. His soups and prepared main courses are flying off the shelves of this upscale family-run grocery store, which was established in 1954. The most popular dinner item is chicken pot pie, subtly flavoured and rich in chicken taste. Klugman likes to thicken the sauce with a roux of rendered chicken fat and flour; try it if you wish. You can also boil cubed potatoes in the cooking liquid to add to the 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.
As the winter darkness spills into day, the kitchen brightens with cold-weather favourites. But lest you think this means fiddling with pastry, read on for a pie with a new twist — an ever-so-easy scrunched-up phyllo topping. Chicken Pot Pie has never been more delicious.
These tasty, steaming hot pies, with their golden potato topping, are the ultimate comfort food.
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