Poultry
Dennis' Chicken Pot Pie

  • 3 tablespoons extra virgin olive oil and/or butter
  • 1 cup pearl cocktail onions, halved (or white or yellow onions, 1/2 inch dice)
  • 1 cup celery, 1/2 inch dice
  • 1 cup carrots, 1/2 inch dice
  • 1/2 cup sweet red bell pepper, seeded, cored, 1/4 inch dice
  • 1 cup chopped fresh parsley leaves
  • 1/2 cup parsley stems, very finely chopped
  • 4 cups cooked shredded chicken
  • 1 cup frozen peas
  • 2 cups chicken stock (or the liquid from poaching the chicken, strained and cooled)
  • 1/2 cup plain organic soy milk (or regular milk or cream)
  • 1/3 cup all purpose flour
  • Salt and pepper to taste
  • 1 egg, well beaten
  • Puff pastry or pie crust for topping

In a large saute pan or skillet, cook the onion, celery, carrot, bell pepper and parsley stems in the oil over medium heat for about 4 minutes, until the onions just start to become translucent. Add the peas and the parsley leaves and cook for about 2 more minutes.

Add the flour, and stir to coat the vegetables. Add the stock and milk all at once, reduce the heat to medium low, and stir continuously until the mixture thickens and just starts to bubble. Stir in the chicken, season to taste, and pour the mixture into a heavy 2 quart baking dish (or divide into four individual 16 ounce baking dishes).

Preheat oven to 400F.

Roll out the pastry to fit over the dish(es), large enough to leave at least 1 inch extra around the edges.

Using your finger, coat the edge of each dish with a little of the beaten egg. Top with the rolled out pastry, and gently push the center of the pastry into the dish so that it just touches the chicken filling. Be careful not to tear the pastry.

Trim the edges of the pastry to about 1/2 inch, and crimp the edges with your fingers. Brush the pastry with a thin coating of the beaten egg.

Chop the scrap dough into 1/4 inch bits, mix into the remaining egg, and scatter the pieces on top of the dish. Using a sharp paring knife, poke a few holes in the pastry to allow steam to escape during baking.

Bake 30 to 35 minutes until the tops are golden brown. Remove to a rack and allow to stand for 20 minutes before serving.

Notes

Makes 4 servings.