Chicken Pot Pie

Alright, so there's no real story to go along with this recipe, as it's just pure deliciousness! I found it on the Canadian Living website and it was a recipe from the chef at the Fairmont Empress hotel in Victoria. I'll just let the picture speak for itself...


Chicken Pot Pie

2 cups chicken stock

1 cup white wine (Smoking Loon=delish)

2 cups carrots, chopped

2 celery stalks, chopped

2 cups cubed potato

1 bay leaf

Pinch each salt and pepper

1 lb (500 g) boneless skinless chicken breasts, cubed (I usually

use leftover chicken or turkey)

1/3 cup butter

1/3 cup flour

1/3 cup whipping cream (you can use milk here instead - still turns out fine)

1 cup frozen peas

Half pkg (397 g pkg) frozen puff pastry, thawed

1 egg, beaten

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 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 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 oven until golden, puffed and filling is bubbly, about 30 minutes.

*I've used a pie crust before for the top, just kinda cutting it to fit a 9x13 pan, and it works great. I found that the puff pastry didn't taste as good as the pie crust did as leftovers. But it was definitely tastey the night I made it!