Chicken Pot Pie
Inspired by a dish at The Fairmont Empress Hotel in Victoria, BC, Jilly prepares a sumptuous pie – and wondered what was going on with the ingredients as she hadn’t made this for awhile. It didn’t take long to realize this recipe makes two pies!
- 2-3 Tbsp. olive oil
- 2 c. chicken stock
- 1 c. dry white wine
- 4 – 5 cloves garlic, smashed
- 2 stalks celery, chopped
- ½ c. chopped onion
- 2 c. diced carrots or equivalent frozen veggies
- 2 c. cubed peeled potatoes
- 4-6 mushrooms, finely chopped
- 1 bay leaf
- 1 tsp. poultry seasoning or sage
- 1 tsp. thyme
- Sea salt and ground pepper to taste
- 1 rotisserie chicken, all good meat peeled off
- 1/3 c. butter
- 1/3 c. flour
- 1/3 c. whipping cream
- 1 c. 1/2 and 1/2 cream
- 1 c. frozen peas
- Pastry recipe – see previous post.
In large saucepan, add 2-3 Tbsp. olive oil, then garlic, onion and celery. Sauté for just a few minutes then add chicken stock, wine, carrots/veggies, celery, potato, bay leaf, salt and pepper to boil; cover, reduce heat and simmer for 10 minutes.
Add chicken and herbs; simmer, uncovered, 10 minutes. 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. Add peas last as otherwise they will over cook and just turn mushy.
On floured surface, roll out pastry to fit two pie plates or a large casserole dish plus 1-inch extra all around; trim edges. Brush edge of pastry with water. Line bottom. Transfer chicken mixture to casserole dish. Roll out pastry to fit top. Brush with egg. Slash 4 steam vents.
Bake at 400º for 20-25 mins. Makes two large pies. Have one for dinner and freeze the second. Keeps well.