THe Ul­ti­mate Chicken Pot Pie

Canadian Living - Holiday Entertaining - - Holiday decorating -

Hands-on time: 1¼ hours

To­tal time: 4 hours

Makes: 12 serv­ings

Com­fort food at its finest, this clas­sic creamy casse­role packs but­tery herb-flecked pas­try and rich savoury chicken in ev­ery de­light­ful bite.

Flaky But­ter Herb Pas­try:

1⅔ cups all-pur­pose flour

½ tsp salt

1 cup cold but­ter, cubed

⅓ cup ice wa­ter

2 tbsp chopped fresh pars­ley

Fill­ing:

3 tbsp

1.125 kg un­salted but­ter bone­less skin­less chicken breasts or thighs, cubed pkg (227 g) but­ton mush­rooms, quar­tered shal­lots, halved length­wise and thinly sliced cross­wise (about 2 cups) sprigs fresh thyme bay leaf dry white wine rutabaga (about 915 g), peeled and cut in ¾-inch chunks

375 g mini red-skinned pota­toes, quar­tered 2 car­rots, cut in ½-inch chunks

1 tsp salt

½ tsp pep­per

3 cups sodium-re­duced chicken broth

½ cup all-pur­pose flour

¾ cup frozen peas

¼ cup whip­ping cream (35%)

¼ cup chopped fresh pars­ley

1 tbsp le­mon juice

Egg Wash:

1 egg yolk

Flaky But­ter Herb Pas­try: In food pro­ces­sor, pulse flour with salt.

Add ¼ 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).

Turn out dough onto floured 20-inch length of waxed pa­per; press dough into rec­tan­gle. Dust with flour; top with another 20-inch length of waxed pa­per. Roll out into 15- x 12-inch rec­tan­gle; 1 10 5

1 ½ cup 1 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 rec­tan­gle). Start­ing from 1 short end, roll up tightly into cylin­der; flat­ten into 5-inch 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.)

On lightly floured work sur­face, roll out dough to 15- x 11-inch rec­tan­gle (large enough to fit top of bak­ing dish and leave 1-inch over­hang). Trans­fer to rim­less bak­ing sheet; re­frig­er­ate un­til chilled, about 30 min­utes.

Fill­ing: While dough is chill­ing, in Dutch oven or heavy-bot­tomed saucepan, melt 2 tbsp of the but­ter over medium-high heat; work­ing in batches, sauté chicken un­til browned, 8 to 10 min­utes. Trans­fer to bowl.

In same pan, melt re­main­ing but­ter over medium heat; cook mush­rooms, shal­lots, thyme and bay leaf, stir­ring oc­ca­sion­ally, un­til soft­ened and golden, about 6 min­utes. Pour in wine; cook, stir­ring, un­til no liq­uid re­mains, about 2 min­utes.

Add rutabaga, pota­toes, car­rots, salt and pep­per; cook, stir­ring oc­ca­sion­ally, for 5 min­utes. Stir in broth and chicken with any ac­cu­mu­lated juices; bring to boil. Re­duce heat, cover and sim­mer un­til veg­eta­bles are ten­der-crisp, about 12 min­utes. Whisk flour with ½ cup wa­ter; stir into chicken mix­ture. Bring to boil; re­duce heat and sim­mer, stir­ring oc­ca­sion­ally, un­til liq­uid is thick­ened 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 into 13- x 9-inch (3 L) bak­ing dish. Let cool for 30 min­utes. (Makea­head: Re­frig­er­ate un­til chilled; cover and re­frig­er­ate for up to 24 hours. Con­tinue with recipe as di­rected, in­creas­ing bak­ing time by 15 to 20 min­utes.) Ar­range dough over top of bak­ing dish, pulling taut over rim.

Egg Wash: Whisk egg yolk with 1 tsp wa­ter; brush over dough. To fin­ish: Us­ing sharp knife, cut 3 to 4 steam vents in dough. Bake on rimmed bak­ing sheet in 425°F oven un­til pas­try is puffed and golden, about 35 min­utes. Let cool for 20 min­utes be­fore serv­ing. per serv­ing: about 465 cal, 25 g pro, 26 g to­tal fat (14 g sat. fat), 33 g carb (4 g di­etary fi­bre, 6 g sugar), 149 mg chol, 661 mg sodium, 745 mg potas­sium. % RDI : 7% cal­cium, 25% iron, 60% vit A, 37% vit C, 33% fo­late.

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