Photo: Jim Norton
Double up your favourite chicken recipe, then use the leftovers to make this scrumptious pot pie!
3 tbsp unsalted butter
1 onion, finely chopped
3 carrots, peeled and sliced into half moons
1 tbsp coarse-grain mustard
1/4 cup all-purpose flour
1 cup reduced sodium chicken broth
1 cup milk, plus 1 tbsp for top
3 cups chopped cooked leftover chicken
1 cup frozen peas
1 tbsp dried parsley, or thyme
1 tsp salt
1/2 tsp black pepper
1/2 of 397 g frozen puff pastry, thawed
2 tbsp toasted sesame seeds, optional
Preheat oven to 400°F (200°C). In a large heavy saucepan, melt butter over medium heat. Add onion and carrots. Cook, stirring often, until softened, 5–7 minutes. Add mustard, followed by flour, and stir constantly for 1 minute. Gradually whisk in stock and 1 cup (250 mL) milk. Bring to a boil. Reduce heat and simmer, stirring often, until thickened, about 5 minutes. Stir in the chicken, peas, parsley, salt and pepper. Transfer to an 8 cup (2 L) casserole dish.
On a lightly floured surface, roll out pastry large enough to cover the top and overhang your dish by about 1 in (2.5 cm). Drape pastry over filling and press firmly against the sides of the dish to secure tightly. Using a small sharp knife, make 3 slits in the top of the pastry to let steam escape.
In a small bowl, beat egg and remaining 1 tbsp (15 mL) milk. Brush top of pastry with egg mixture. Sprinkle with sesame seeds, if using. Set dish on a large rimmed baking sheet and bake until pastry is golden and filling is hot and bubbly, 40–45 minutes. Allow to cool slightly before serving.
Protein 28g, Carbohydrates 29g, Fat 26g, Fibre 3g.
Originally published in the November 2011 issue. Photo by Jim Norton.