Chicken and Root Vegetable Pot Pie with Herb Pastry

Author: Canadian Living

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.

  • Portion size 12 servings

Ingredients

  • 4 lbs whole chickens
  • 1 onion quartered
  • 1 celery stalk quartered
  • 12 black peppercorns
  • 2 bay leaves
  • 3 fresh parsley sprigs
  • 3 fresh thyme sprigs
  • 1/2 cup dry white wine
  • 2 tablespoons vegetable oil
  • 8 oz shallots halved and leaving root end intact
  • 1 lb small red potatoes scrubbed and quartered
  • 3 carrots peeled and cut_into 1/2-inch pieces
  • 1 rutabaga peeled and cut_into 3/4-inch (2 cm) pieces
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 3/4 cups frozen peas
  • 1/3 cup chopped fresh parsley
Pastry:
  • Quick Puff Pastry (Herb Variation) recipe
  • 1 egg yolk

Method

Place chicken in large Dutch oven; add onion, celery, peppercorns, bay leaves, parsley and thyme. Pour in wine and about 6 cups (1.5 L) water to almost cover chicken. Bring to boil; skim off foam. Reduce heat, cover and simmer until juices run clear when chicken is pierced in thickest part, about 45 minutes.

Transfer chicken to plate; let cool enough to handle. Strain and reserve cooking liquid; set aside. Shred chicken, discarding skin and bones; set aside.

Meanwhile, in shallow Dutch oven, heat oil over medium heat; cook shallots, stirring occasionally, for 6 minutes or until edges are browned. Stir in potatoes, carrots, rutabaga, salt and pepper; cook for 6 minutes or until edges are golden.

Pour in 3 cups (750 mL) of the reserved cooking liquid; bring to boil. Reduce heat, cover and simmer for about 10 minutes or until vegetables are tender-crisp. ¡Whisk flour with 1/4 cup (50 mL) water; whisk into sauce and boil for 5 minutes or until thickened. Stir in peas, parsley and reserved chicken. Scrape into 13- x 9-inch (3 L) glass baking dish. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours.)

Pastry: On floured surface, roll out pastry to fit top of baking dish and leave 1-inch (2.5 cm) overhang. Refrigerate for 30 minutes or until firm.

Pull pastry taut over baking dish, leaving airspace between chicken mixture and pastry. Brush with egg yolk; cut 3 slits on top with tip of sharp knife. Bake in 425°F (220°C) oven for about 35 minutes or until puffed and golden.

Nutritional facts Per serving: about

  • Sodium 640 mg
  • Protein 18 g
  • Calories 406.0
  • Total fat 24 g
  • Cholesterol 104 mg
  • Saturated fat 11 g
  • Total carbohydrate 31 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 33.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 56.0
  • Vitamin C 30.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken and Root Vegetable Pot Pie with Herb Pastry

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