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Homegrown Ontario Chicken Pot Pie

Classic Chicken Pot Pie

This chicken pot pie is the perfect comfort food. Chunks of Homegrown Ontario chicken and vegetables make this pie a hearty and complete meal. This recipe was adapted from OLG Brantford Casino’s restaurant chefs. It was featured in the Winter Ontario menu focusing on comfort foods using local ingredients.

3/4 lb puff pastry, thawed 375 g
1/4 cup butter 50 mL
1/4 cup all-purpose flour 50 mL
1 1/2 cups sodium-reduced chicken broth 375 mL
1 1/2 cups 35% whipping cream 375 mL
1/2 tsp salt 2 mL
Pinch cayenne pepper Pinch
3/4 cups shredded smoked Gruyere or mozzarella cheese 175 mL
3 cups shredded or chopped Homegrown Ontario roasted chicken 750 mL
3 cups frozen mixed vegetables, such as peas, corn and carrots, thawed 750 mL
1 egg, beaten 1

Preheat oven to 425°F (220°C). Roll puff pastry to 1/4-inch (5 mm) thick. Cut puff pastry into equal portions to fit the tops of 6, oven-proof, 1 cup (250 mL) mini casseroles. Transfer pastry to a rimmed baking sheet; bake for 10 minutes or until puffed and lightly golden. Reserve.

Melt butter in a large saucepan set over medium heat. Add flour and cook, stirring, for 2 minutes or until smooth and lightly golden. Whisk broth with cream, salt and cayenne pepper; stir into saucepan in a slow, steady stream, whisking until smooth. Bring to a boil. Simmer, stirring often, for 5 minutes or until thickened. Removed from heat; stir in cheese, a little at a time, until melted. Stir in chicken and vegetables. Divide mixture evenly between the casseroles.

Cap each casserole with a piece of puff pastry; brush evenly with egg. Bake for 5 minutes or until pastry is very golden and filling is heated through.

Tip: Use 1 cup (250 mL) disposable foil pans instead of casseroles.

Makes 6 servings.

Per Serving: about 875 cal, 24 g pro, 63 g total fat (28 g sat fat), 43 g carb, 3 g fibre, 206 mg chol, 716 mg sodium. %RDI: iron 22%, calcium 19%,vit A 37%, vit C 6%.

Source: Homegrown Ontario (www.homegrownontario.ca)

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