Chicken Pot Pie
This chicken pot pie is the perfect comfort food. Chunks of 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 roasted Ontario 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)
