ATCO Blue Flame Kitchen: Enjoying the Autumn Bounty

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CHICKEN POT PIE WITH HARVEST VEGETABLES

1 tbsp canola oil

1 lb (0.5 kg) boneless skinless chicken thighs, cut into 1/2 inch cubes

1/2 cup diced onion

2 cloves garlic, finely chopped

1 cup cubed peeled butternut squash (1/2 inch)

1 cup cubed peeled celery root (1/2 inch)

1 cup cubed peeled parsnip (1/2 inch)

1 bay leaf

1/2 cup dry white wine

1 tbsp salted butter

3 tbsp all-purpose flour

1/2 cup no-salt-added chicken broth

2 cups homogenized milk

1/2 cup frozen green peas

2 tbsp chopped fresh parsley

2 tsp chopped fresh oregano

2 tsp chopped fresh thyme

1 tsp salt

1/2 tsp freshly ground pepper

1/2 pkg frozen puff pastry, thawed

1 large egg

1 tsp water

Preheat oven to 325°F.

Heat oil in a Dutch oven over medium heat. Add chicken and sauté until cooked through. Transfer chicken to a plate; set aside.

Add onion to Dutch oven and sauté over medium heat until softened, about 2 minutes. Add garlic and sauté for 1 minute. Add squash, celery root, parsnip and bay leaf; sauté for 10 minutes. Add wine and cook, stirring, until wine is almost evaporated. Add butter and flour; cook, stirring, for 2 minutes. Add broth and cook, stirring, until thickened. Add milk, 1/2 cup at a time, cooking and stirring constantly until thickened. Remove from heat; remove and discard bay leaf. Return chicken to Dutch oven. Add peas, parsley, oregano, thyme, salt and pepper; stir to combine. Spoon chicken mixture into a greased 9×13 inch baking dish.

On a lightly floured surface, roll out pastry to fit baking dish. Place on top of chicken mixture. Whisk together egg and water until blended. Brush pastry with egg mixture. Cut vents in pastry to allow steam to escape. Bake until chicken mixture is bubbly and pastry is golden brown, about 50 to 55 minutes. Let stand for 10 minutes before serving.

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