On cool nights, there is nothing more welcoming than coming home to a hot chicken pie fit for family or company. Using leftover chicken cuts down on preparation time. If you use fresh or deli chicken, you will need meat from a 1 1/2 kg (3 lb) fryer.
Makes 6 servings
Enough pastry to fit the top of the pie dish
875 ml (3 1/2 cups) cooked chicken, cut in cubes
15 ml (1 tbsp) butter
375 to 500 g (3/4 to 1 lb) sliced fresh mushrooms
50 ml (1/4 cup) dry white wine
375 ml (1 1/2 cups) whole milk
25 ml (2 tbsp) flour
Salt and black pepper to taste
5 ml (1 tsp) paprika
150 ml (2/3 cup) low sodium chicken broth
Preheat oven to 200º C (400º F). Make pastry and chill for half an hour. Put chicken in a buttered 2 L (2-quart) casserole. Make the sauce by melting the butter over low heat in a large pan. Add mushrooms and turn up the heat, Stir and cook until mushrooms brown and liquid evaporates. Add wine and cook until it is almost dry. Put mushrooms in the casserole and stir.
Whisk milk, flour, paprika and salt and pepper together in a saucepan and cook over low heat until thick, approximately five minutes. Stir in the broth and pour this mixture over the chicken.
Roll out the dough and put on top of the casserole. Trim and seal the edges with a little water. If desired, decorate with leftover pastry. Optional: glaze with an egg, lightly beaten. Bake about 23 minutes or until bubbling and crust is brown. Cool for a few minutes, then serve warm.
Susan Hallett is an award-winning writer and editor who has written for The Beaver, The Globe & Mail, Wine Tidings and Doctor’s Review among many others. Email: firstname.lastname@example.org