Comfort food at its finest, this classic creamy casserole packs buttery herbflecked pastry and rich savoury chicken in every delightful bite.
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2014
- 3 tablespoons unsalted butter
- 1125 kg boneless skinless chicken breast (or thighs), cubed
- 1 pkg button mushroom quartered
- 10 shallots halved lengthwise and thinly sliced crosswise (about 2 cups)
- 5 fresh thyme
- 1 bay leaf
- 1/2 cup dry white wine
- 1 rutabaga (about 915 g), peeled and cut in 3/4-inch (2 cm) chunks
- 375 g mini red-skinned potatoes quartered
- 2 carrots cut in 1/2-inch (1 cm) chunks
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups sodium-reduced chicken broth
- 1/2 cup all-purpose flour
- 3/4 cups frozen peas
- 1/4 cup whipping cream 35%
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
- 1 egg yolk
Flaky Butter Herb Pastry:
- 1 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup cold butter cubed
- 1/3 cup Ice water
- 2 tablespoons chopped fresh parsley
MethodFlaky Butter Herb Pastry: In food processor, pulse flour with salt. Add 1/4 cup of the butter; pulse until combined. Add remaining butter; pulse until mixture forms pea-size pieces, about 5 times. Drizzle ice water evenly over mixture (not through feed tube). Pulse 6 to 8 times, until loose ragged dough forms (do not let mixture form ball). Transfer to floured 20-inch (50 cm) length of waxed paper; press dough into rectangle. Dust with flour; top with another 20-inch (50 cm) length of waxed paper. Roll out to 15- x 12-inch (38 x 30 cm) rectangle; remove top sheet of waxed paper. Sprinkle with parsley.
Using bottom sheet of waxed paper to lift, fold 1 long edge over one-third of pastry; fold opposite long edge over top (pastry will form 15- x 4-inch/38 x 10 cm rectangle). Starting from 1 short end, roll up tightly into cylinder; flatten into 5-inch (12 cm) square. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 5 days or freeze in airtight container for up to 2 weeks.)
Meanwhile, in Dutch oven or heavy-bottomed saucepan, melt 2 tbsp of the butter over medium-high heat; working in batches, saut? chicken until browned, 8 to 10 minutes. Transfer to bowl.
In same Dutch oven, melt remaining butter over medium heat; cook mushrooms, shallots, thyme and bay leaf, stirring occasionally, until softened and golden, about 6 minutes. Add wine; cook, stirring until no liquid remains, about 2 minutes.
Stir in rutabaga, potatoes, carrots, salt and pepper; cook, stirring occasionally, for 5 minutes. Stir in broth and chicken with any juices; bring to boil. Reduce heat, cover and simmer until vegetables are tender-crisp, about 12 minutes.
Whisk flour with 1/2 cup water; stir into chicken mixture. Bring to boil; reduce heat and simmer, stirring occasionally, until liquid thickens and vegetables are tender, about 6 minutes. Stir in peas, cream and parsley; cook for 1 minute. Remove from heat; stir in lemon juice. Discard thyme and bay leaf.
Scrape mixture into 13- x 9-inch (3 L) baking dish; let cool for 30 minutes. (Make-ahead: Refrigerate until cold; cover and refrigerate for up to 24 hours. Increase baking time by 15 to 20 minutes.)
Meanwhile, on floured work surface, roll out pastry to 15- x 11-inch (38 x 28 cm) rectangle (large enough to? fit top of baking dish and leave 1-inch/2.5 cm overhang). Transfer to rimless baking sheet; refrigerate until firm, about 30 minutes.
Arrange pastry over top of baking dish, pulling taut over rim. Whisk egg yolk with 1 tsp water; brush over pastry. Using sharp knife, cut 3 to 4 steam vents in pastry. Bake on rimmed baking sheet in 425 F (220 C) oven until pastry is puffed and golden, about 35 minutes. Let cool for 20 minutes before serving.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 661 mg
- Sugars 6 g
- Protein 25 g
- Calories 465.0
- Total fat 26 g
- Potassium 745 mg
- Cholesterol 149 mg
- Saturated fat 14 g
- Total carbohydrate 33 g
- Iron 25.0
- Fibre 0.0
- Folate 33.0
- Sodium 0.0
- Sugars 0.0
- Calcium 7.0
- Protein 0.0
- Calories 0.0
- Total fat 0.0
- Vitamin A 60.0
- Vitamin C 37.0
- Potassium 0.0
- Cholesterol 0.0
- Saturated fat 0.0
- Total carbohydrate 0.0