Chicken Pot Pie with Chunky Vegetables
This classic comfort food has a healthful, new-age twist:a higher ratio of vegetables to meat.
Number of servings : 6
Prep time: 25 Minutes
Cooking time: 45 Minutes
Type of meal : | Main Courses | Main Courses
Special diet :
2 tablespoons olive oil
3 leeks, rinsed, white and pale green parts coarsely chopped
2 celery stalks, coarsely chopped
2 large carrots, peeled and thickly sliced
1 large red potato, unpeeled and cut into bite-size chunks
1 cup thickly sliced mushrooms
3 tablespoons all-purpose flour
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon salt
1 can (14 1/2 ounces) reduced-sodium, fat-free chicken broth
2 cups bite-size pieces cooked chicken
1 cup fresh or frozen green peas
Pre-packaged pastry for single-crust 9-inch pie
1 large egg whisked with 1 tablespoon milk for glaze
In large saucepan over medium heat, heat oil. Add leeks, celery, carrots, and potato. Cook, stirring occasionally, 5 minutes. Add mushrooms. Cook, stirring occasionally, 5 minutes. Stir in flour, thyme, and salt until blended. Stir in broth. Increase heat to medium-high. Cook, stirring, until thickened, about 2 minutes. Stir in chicken and peas. Transfer to 9-inch or 10-inch deep-dish pie plate. Let cool to room temperature.
Preheat oven to 400°F.
Unfold pastry, checking its fit on top of pie plate. Brush underside of pastry with glaze and place over filling. Trim edge and flute pastry, if desired. Brush top of pastry with glaze. Cut four 2.5-cm slits in centre of pastry to vent steam.
Bake until filling is bubbly and pastry is golden brown, 25 to 30 minutes. Let stand at least 10 minutes before serving.