The addition of whisky to this classic recipe is what takes it from delicious to divine!
1 large egg
1 tsp (5 mL) water
Chicken Pot Pie:
1 package of frozen puff pastry, thawed
1/4 cup (60 mL) unsalted butter
3 leeks, white and light-green parts only, cut in 1/2” (1.3 cm) rounds
1 cup (250 mL) carrots, diced
2 large Portobello mushrooms, cut into 1/4” (5 mm) cubes
2 shallots, minced
2 garlic cloves, minced
1/3 cup (75 mL) Canadian whisky
1/3 cup (75 mL) all-purpose flour, plus more for dusting
2 cups (500 mL) chicken stock
1 cup (250 mL) whipping cream
4 cups (1 L) cooked chicken, chopped (or shredded) into bite-sized pieces
1 cup (250 mL) frozen green peas
2 tbsp (30 mL) chopped fresh flat-leaf parsley
2 tbsp (30 mL) fresh thyme leaves
1 tbsp (15 mL) kosher salt
2 tsp (10 mL) freshly ground pepper
Beat egg and water together.
Chicken Pot Pie:
Preheat oven to 425 F (220 C). Melt butter in a large skillet set over medium-high heat. Add leeks, carrots, mushrooms and shallots. Cook until carrots are fork tender, about 10 minutes. Add garlic and sauté for 1 minute. Deglaze with whisky and cook until most of it is gone. Add flour to skillet, stirring often, and cook for 1 minute. Add stock and whipping cream. Bring to a boil; reduce heat and cook until thickened, stirring often. Add chicken, peas, parsley and thyme to skillet; season with salt and pepper to taste. Remove skillet from heat.
Using a 10” (25 cm) round baking dish as a guide, stack thawed puff-pastry pieces and roll into a 101/2” (26.3 cm) circle on a lightly floured surface. Cut a small 1/2” (1.3 cm) circle in the centre of the dough. Fill baking dish with chicken mixture. Brush edges of the baking dish with Egg Wash. Place pastry on top of chicken mixture making sure the edges touch the edges of the baking dish brushed with Egg Wash. Brush surface of pastry with remaining Egg Wash. Place dish on a parchment-lined baking sheet and bake in oven for 10 minutes. Cover pastry loosely with aluminum foil to prevent crust from burning, and continue baking for about 25 minutes more, or until filling is bubbling. Serve immediately.
Recipe by Miles Thatcher