THe Ultimate Chicken Pot Pie
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
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
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.