Country Pot Pie

Directions

1. Preheat oven to 400°F (200°C). Cut chicken into 1-inch (2.5 cm) pieces. Thinly slice carrot and celery. Chop pepper and onion. Lightly coat a large frying pan with oil and set over medium-high heat.

2. Cook chicken in pan, stirring often, until lightly golden, 3 to 4 minutes.

3. Add carrot, celery, pepper and onion. Stir often until onion begins to soften, 2 to 3 minutes. Transfer chicken and vegetables to a bowl.

4. Return pan to the burner and reduce heat to medium. Melt butter in the pan, then gradually whisk in flour until evenly mixed and bubbly, 1 minute. Slowly whisk in milk. Whisk until thickened, 2 to 3 minutes. Remove from heat.

5. Add broccoli, peas, 1 tbsp (15 mL) fresh or 1 tsp (5 mL) dried thyme and salt. Return chicken and onion mixture to pan. Stir to evenly coat. Mixture will be very thick.

6. Turn into an 8-inch- (2 L) square baking dish or dish that holds 8 cups (2 L) and place on a rimmed baking sheet.

7. Cut pastry in half. To cover 8-inch (2 L) square dish, on a lightly floured surface roll each piece into a 10-inch (25 cm) square. It’s okay if edges are uneven.

8. Brush 1 square with egg, then sprinkle remaining 2 tbsp (30 mL) fresh or 2 tsp (10 mL) dried thyme overtop. Cover with remaining square of pastry. Press together.

9. Carefully pick up pastry and lay over filling. Tuck in any overhanging edges, then press edges of pastry onto rim of dish.

10. With a knife tip, pierce middle of pastry in 3 or 4 places to allow steam to escape. Lightly brush top with egg.

11. Bake in centre of preheated oven until pastry is golden and filling is bubbly, 30 to 35 minutes. Let stand 10 minutes before serving. Sauce will thicken as it sits.

Think ahead:

• Prepare recipe as directed, but use 1/3 cup (75 mL) all-purpose flour to thicken cream sauce. Vegetables exude water as pie sits, so extra flour will help to keep the sauce thick.
• Brush pastry top with egg. Cover with plastic wrap and refrigerate for up to 1 day. Preheat oven to 375°F (190°C). Remove plastic wrap. Bake straight from fridge until filling is bubbly, about 70 minutes. If pastry is darkening too much around edges, loosely cover edges with foil.