Chicken Pot Pie

Submitted by: Acadamy Canada Culinary Class - Downhome Magazine
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

1 ready-made piecrust
12 tart shells (4" diameter)
4 raw chicken breasts, diced small
1/2 cup butter
1/2 cup carrot, grated
1/2 cup celery, diced small
1 cup onion, diced small
2 tsp fresh garlic, minced
1 tsp fresh thyme, chopped
1/2 tsp fresh rosemary, chopped
1/2 cup flour
1 1/2 cups chicken stock, hot
1 cup milk, hot
1/2 cup green peas
1/2 cup corn kernels
Salt pepper, to taste
Preheat oven to 350F. Melt butter over medium heat and sweat the carrot, celery, onion and garlic. Once the onion is translucent, add chicken and turn the heat to medium-high. When chicken starts to take on a light golden colour, add herbs, cook for one minute, then add flour. Turn off the burner and slowly add the hot stock while whisking constantly. When all the stock has been added, turn the heat back on and allow it to thicken to its full potential, stirring often. Once thickened, add the hot milk, stirring thoroughly. Add the green peas and corn. Simmer gently for 1-2 minutes. Season to taste. Roll out the pie pastry and cut out 4" circles to fit on your tart shells. Fill the tart shells with the meat mixture and top with pie pastry. Press to seal. Poke a hole for steam release and bake for 20-30 minutes, or until the crust is golden brown. Yield: 12 tarts

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