Tested till perfect Summerhill Market Chicken Pot Pie

Summerhill Market Chicken Pot Pie

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2003

Recipe5 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 3 lb 3lbchicken pieces
  • 1 tsp 1tspsalt
  • 1 1oniononions, quartered
  • 5 sprigs 5sprigsfresh thyme
  • 3 3bay leafbay leaves
  • 2 cups 2cupssliced carrotcarrots
  • 1-1/2 cups 1-1/2cupssliced celery
  • 1-1/2 cups 1-1/2cupsfrozen peas
  • 2 tbsp 2tbspbutter
  • 1/2 cup 1/2cupall-purpose flour
  • 1/4 tsp 1/4tspwhite or black pepper
  • 1 pkg (397 g) 1pkg (397 g)frozen puff pastry, thawed
  • 1 1eggeggs
  • 2 tbsp 2tbspmilk
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Preparation

In large pot, cover chicken with 6 cups (1.5 L) water. Add salt, onion, thyme and bay leaves; bring to boil. Reduce heat, cover and simmer until falling-off-the-bone tender, about 1 hour. With tongs, transfer chicken to plate and let cool enough to handle.

Meanwhile, add carrots to pot; boil over medium-high heat, covered, for 3 minutes. With slotted spoon, divide carrots between two 6-cup (1.5 L) shallow casserole dishes.

Remove skin from chicken; separate meat from bones and dice into 1/2-inch (1 cm) pieces. Divide between dishes along with celery and peas, mixing well.

Strain cooking liquid and skim off fat. In saucepan, melt butter over medium heat; cook flour and pepper, stirring, for 1 minute. Gradually whisk in 5 cups (1.25 L) of the cooking liquid; bring to boil and boil, stirring often, until smooth and thickened, about 5 minutes. Pour over chicken mixture; let cool for 30 minutes. (Make-ahead: Refrigerate until cold. Cover with plastic wrap and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks. Thaw in refrigerator; add 10 minutes to baking time.)

On lightly floured surface, roll out each half of pastry about 2 inches (5 cm) larger than top of dish. Place over dish; trim to leave 1/2-inch (1 cm) overhang, reserving excess pastry. Press overhang onto and over edge.

With fork, whisk egg with milk; brush over pastry. Use excess pastry to cut out shapes and place on top. Brush egg mixture over pastry. Cut 4 to 6 steam vents.

Bake in 400°F (200°C) oven until filling is bubbly and pastry is golden, about 25 minutes.

Additional information :

Tip: Instead of chicken pieces, you can use one 3-lb (1.5 kg) chicken, split in half, adding more poaching water if necessary.

Nutritional Information Per serving: about

cal 534 pro 28g total fat 30g sat. fat 7g
carb 38g fibre 3g chol 89mg sodium 574mg

% RDI:

calcium 5 iron 26 vit A 76 vit C 10
folate 30
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