The Chateau Laurier is an up-scale hotel in downtown Ottawa. It boasts a wonderful dining room. We enjoyed this pie for tonight's dinner in the comfort of our own dining room. Hope you enjoy it as well.
Chateau Laurier Chicken Pot Pie
Canadian Living 2006
1-1/4 lb. boneless, skinless chicken, cubed
2 tbsp. butter
1 tbps. vegetable oil
3/4 cup chopped onion
1 cup diced carrot
1 cup diced celery
1/2 tsp. salt
1/2 tsp. thyme
pinch pepper
1 bay leaf
2-1/2 cups chicken stock
1/4 cup all-purpose flour
1 cup frozen peas
1/2 cup chopped parsley
pastry for 9 inch double crust pie
1 egg yolk
1 tbsp. water
Over high heat, melt butter and oil, heat until foam subsides. Add chicken and cook until browned. Remove chicken and set aside. In same pan, add onion, carrot, celery, cook until softened, about 5 min.
Add salt, thyme, pepper, bay leaf and 2 cups stock. Bring to boil.
Blend remaining stock with flour and add to pan. Cook, simmering gently, 8-10 min. Stir in peas, & parsley.
Divide mixture between 4 2-cup casseroles. Roll out pastry and cut circles 1 inch larger than tops of casseroles. Brush edges with egg yolk mixture and press to seal. Brush tops of pastry with remaining egg mixture. Cut cross in centre to let steam escape. Bake at 400 f 30 min. until pastry is golden and filling is bubbly.
Chateau Laurier Chicken Pot Pie
Canadian Living 2006
1-1/4 lb. boneless, skinless chicken, cubed
2 tbsp. butter
1 tbps. vegetable oil
3/4 cup chopped onion
1 cup diced carrot
1 cup diced celery
1/2 tsp. salt
1/2 tsp. thyme
pinch pepper
1 bay leaf
2-1/2 cups chicken stock
1/4 cup all-purpose flour
1 cup frozen peas
1/2 cup chopped parsley
pastry for 9 inch double crust pie
1 egg yolk
1 tbsp. water
Over high heat, melt butter and oil, heat until foam subsides. Add chicken and cook until browned. Remove chicken and set aside. In same pan, add onion, carrot, celery, cook until softened, about 5 min.
Add salt, thyme, pepper, bay leaf and 2 cups stock. Bring to boil.
Blend remaining stock with flour and add to pan. Cook, simmering gently, 8-10 min. Stir in peas, & parsley.
Divide mixture between 4 2-cup casseroles. Roll out pastry and cut circles 1 inch larger than tops of casseroles. Brush edges with egg yolk mixture and press to seal. Brush tops of pastry with remaining egg mixture. Cut cross in centre to let steam escape. Bake at 400 f 30 min. until pastry is golden and filling is bubbly.