Chicken Pot Pie

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This was very good — the only difference I did was to add some sauteed mushrooms to the vegetable mixture.  Also, I do not have an oval-shaped casserole dish, so I divided the filling between two dishes, and used one entire box of puff pastry, divided, to cover each dish. Also, I used coffee cream (18%) instead of whipping cream.


Chicken Pot Pie

By The Canadian Living Test Kitchen
In high season, David Hammonds, executive chef at The Fairmont Empress Hotel in Victoria, prepares about 4,000 meals a day. This sumptuous pie is one of his secrets for making a splash without cooking all day.
This recipe makes 6 serving(s)

Ingredients

  • 2 cups (500 mL) chicken stock
  • 1 cup (250 mL) dry white wine
  • 2 cups (500 mL) chopped carrots
  • 2 stalks  celery, chopped
  • 2 cups (500 mL) cubed peeled potatoes
  • 1 bay leaf
  • 1 Pinch each salt and pepper
  • 1 lb (454 g) boneless skinless chicken breasts, cubed
  • 1/3 cup (75 mL) butter
  • 1/3 cup (75 mL) all-purpose flour
  • 1/3 cup (75 mL) whipping cream
  • 1 cup (250 mL) frozen peas
  • 1/2 pkg (397 g) frozen puff pastry, thawed
  • 1 egg, beaten

Preparation:


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 (625 mL) 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 (2 L) 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 (200°C) oven until golden, puffed and filling is bubbly, about 30 minutes.

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