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Creamy Autumn-Inspired Chicken Pot Pie

Creamy Autumn-Inspired Chicken Pot Pie

Autumn 2024

By: Victoria Walsh

It’s hard to resist the comfort factor of this beloved pie, but since it’s typically loaded with peas and carrots it can skew a bit boring. It doesn’t have to be that way! Simply sub in some of the season’s most delicious vegetables— kale, delicata squash and mushrooms—for a dish that surpasses everyday cooking. That said, this recipe still comes together so easily that it’s a true contender for a weeknight supper.

 

Makes 6 servings

PASTRY
397 g frozen puff pastry, defrosted but still cold
1 egg, beaten with a little water

FILLING
1 tbsp (15 mL) olive oil
4 tbsp (60 mL) salted butter, divided
1/2 lb (225 g) mixed mushrooms (but not enoki), torn into bite-size pieces
Generous pinches plus 1 tsp (5 mL) kosher salt
Generous pinches of freshly ground black pepper
1/2 cooking onion, diced
3 garlic cloves, finely chopped
1/3 cup (80 mL) all-purpose flour
2 cups (500 mL) chicken broth
2 cups (500 mL) delicata squash cut into 1/2-inch (1-cm) cubes
1 cup (250 mL) whipping cream
3 cups (750 mL) cooked chicken or turkey torn or cut into bite-size chunks
3 cups (750 mL) torn dinosaur or Tuscan black kale
1 tbsp (15 mL) fresh thyme leaves, plus more for garnishing

 

1. Place pastry on a lightly floured surface. Instead of dividing pastry into two pieces, press two squares together and roughly shape into a circle. Roll out dough on floured surface until you have a 12-inch (30-cm) circle. Don’t worry if it’s not perfect (see alternate technique on p. 57). Set on a baking sheet and refrigerate while preparing filling.

2. Preheat oven to 400°F (204°C).

3. To make filling, add oil and 1 tbsp (15 mL) butter to a 10-inch (25-cm) ovenproof skillet. When bubbly, add mushrooms. Season with generous pinches of salt and pepper. Cook, stirring occasionally until lightly golden, 5 to 8 minutes. Remove to a plate.

4. Add remaining butter and onions. Cook, stirring occasionally until softened slightly, about 3 minutes. Add garlic. Continue to stir often for 1 minute. Add flour. Cook, stirring constantly for 1 minute. Slowly stir or whisk in broth until evenly mixed and no lumps remain. Add squash.

Bring to a gentle boil and simmer for 5 minutes. Remove from heat. Stir in cream until evenly mixed. Add chicken, kale, mushrooms, thyme and remaining 1 tsp (5 mL) salt. Stir until evenly mixed. Let stand until pan edges cool—about 15 minutes.

5. When pan is cool, carefully place prepared pastry overtop of filling. Loosely fold pastry over edge of pan, ensuring there isn’t a lot of overhang. Brush with egg wash mixture.

6. Bake in preheated oven until pastry is golden and mixture is bubbling, 25 to 30 minutes. Garnish with more thyme, if you like. Let stand for at least 15 minutes before serving. Dig in and scoop filling into a bowl, top with pastry. Serve warm.

 

Makes 6 servings
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