When temperatures drop and daylight fades, look to comfort food for a little extra warmth! Our Chicken Pot Pie is a mouthwatering meal, perfect for a Sunday evening. This dish is an all-in-one deal: meat, vegetables and savoury pastry. Serve generous slices to your family and save the rest for Monday night leftovers!
Chicken Pot Pie
3 lb (1.4 kg) LiberTerre whole chicken
1 tsp (5 mL) salt
1 onion, quartered
5 sprigs fresh thyme
3 bay leaves
2 cups (500 mL) sliced carrots
1 1/2 cups (375 mL) celery, sliced
1 1/2 cups (375 mL) frozen peas
2 tbsp (30 mL) Lactantia salted or unsalted fresh country churned butter
1/2 cup (125 mL) all-purpose flour
1/4 tsp (1 mL) white or black pepper
1 pkg (397 g) frozen puff pastry, thawed
2 tbsp (30 mL) milk
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. 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 bone 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, stirring often, until smooth and thickened, about 5 minutes. Pour over chicken mixture; let cool for 30 minutes.
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.
Use excess pastry to cut out shapes and place on top. Cut 4 to 6 steam vents. With a fork, whisk egg and milk together; brush mixture over pastry. Bake in 400°F (200°C) oven until filling is bubbly and pastry is golden, approximately 25 minutes.