Chicken Pot Pie

Serves

6 - 7

Ingredients

3 boneless skinless chicken breasts, roasted (or 3 cups of cooked and diced leftover chicken)
1/2 your favourite pastry recipe (to cover a 3 quart (3 L) casserole)
1 Medium onion (medium chop, carmelized)
1/4 cup butter
1/4 cup all purpose flour
3 Cups unsalted chicken broth
1/2 Tsp salt
good grinding of pepper
2 Cups sliced mushrooms
2 Tbsp butter
2 Medium to large carrots (peeled and chopped into bite sized pieces)
2 celery stalks (cut into small pieces)
2 Large potatoes (peeled and cut into small cubes)
1/2 cup fresh or frozen peas
1 Large egg + 1 tbsp of water mixed together

Directions


if using fresh chicken breasts, roast at 350 deg F for about 30 minutes. Cool and then cut into bite sized pieces.

Heat about a tbsp of oil in a frying pan. Add the chopped onion and cook over low to medium heat for about 20 minutes until soft and caramelized. Stir frequently, being careful not to burn.

Melt butter in large saucepan over medium heat. Remove from the heat and blend in the flour, 1/2 tsp of salt and a good grinding of pepper. It should form a soft roux. Add about 1/4 cup of the chicken broth and the onions and stir (the mixture will start to thicken).

Return to the heat and gradually add the rest of the chicken broth. Cook, stirring constantly, until smooth and thickened.

Add carrots, celery and potatoes. Cook until fork tender.

Meanwhile, in a small frying pan, cook the mushrooms in the 2 tbsp of butter.

Add mushrooms, peas and chicken to vegetable mixture. Mix well and pour into large casserole

Cover with rolled pastry and slash to allow steam to escape. Brush the top with the egg wash (the egg and water mixed together). Bake in preheated 400F (200C) oven for about 45 minutes, or until pastry is golden.

Let it set for 10 minutes before serving
Try Phyllo Pastry for a change-up

Traditionally it is made in a large casserole with a pastry topping, but I have also made it cooked in phyllo pastry. Defrost your phyllo pastry and working quickly butter 4 sheets of phyllo and lay them in the casserole dish turning each one slightly so that all of the edges have part of the phyllo hanging over. Pour the mixture into the casserole and lay the overhanging pieces on top of the filling. Brush with melted butter and bake as indicated above.