Chicken Pot Pie with Mushrooms

Chances are that you remember this dish with fondness. If in doubt as to why, have a go at this new version – reinvigorated with sound technique, fine ingredients and the toothsome addition of fresh mushrooms. We hope you enjoy creating this delicious meal, perfectly paired with a wine selected by winemaker, Jamie Marfell. Serves 6

  • 1/4 cup (50 mL) butter
  • 2 tbsp (15 mL) olive oil
  • 1 cup fresh mushrooms
  • 1/2 cup (125 mL) white wine
  • 2 lb (1 kg) boneless, skinless chicken breasts cut in 1/2-in (1 cm cubes)
  • Salt and pepper
  • 2 shallots, minced
  • 2 cloves garlic, crushed
  • 1 cup (250 mL) carrots, sliced
  • 1/2 cup ( 125 mL) parsnips, sliced
  • 1/2 cup (125 mL) baby turnips, halved
  • 1 leek, sliced (white part only)
  • 3 tbsp (45 mL) flour
  • 2 cups (500 mL) 35% cream
  • 3 cups (750 mL) good quality chicken stock, warm
  • 2 bay leaves
  • 1 sheet puff pastry, about ½ lb (250g) total
  • 1 tbsp (15 mL) combined minced parsley, thyme, rosemary and chives
  • 1 egg, lightly beaten
  • 1 tsp (5 mL) gastrique
  • 1 tbsp (15 mL) truffle paste
  1. Cook the mushrooms in 1 tbsp (15 mL) butter and 1/2 tbsp (7 mL) olive oil in a sauté pan over medium heat until they soften – about 5 minutes. Turn heat to high, deglaze with 2 tbsp (30 mL) of wine, and move the mushrooms to a plate. Season the chicken and add it to the pan with another tbsp (15 mL) of butter. Follow 2 minutes later with the shallots and garlic. Stirring regularly, cook the chicken to medium – about 5 to 6 minutes total. Then increase heat, deglaze with the remaining wine, and when that has all but evaporated, move the chicken to a plate. Discard the garlic, add the remaining butter, and sift in the flour. Cook for 2 minutes, then add the stock and reduced cream and whisk well. Lower to a simmer.
  2. Meanwhile, steam the carrots and the leek until just tender. Toss the parsnip and turnips with the remaining olive oil and roast until barely tender. Divide the cubed chicken among 6 individual serving dishes (or 1 large casserole). Follow with mushrooms and other vegetables. Whisk the sauce, correct seasonings, and, if desired, adjust acidity with gastrique and whisk in the truffle paste. Pour sauce over the chicken and vegetables to cover. To finish, sprinkle puff pastry with fresh herbs and then roll out to a thickness of about 1/8 inch (3 mm). Brush the edges of the serving dishes with egg wash, cut pastry to fit, drape it overtop, and press to seal. Brush pastry with egg wash, transfer dishes to the centre rack of the oven, and bake until the topping is crisp and bronzed – 15 to 18 minutes.

Substitution: If you prefer dark chicken meat along with white, simple poach (lightly) a whole 3-lb (1.5kg) chicken for this recipe. Then strip from the chicken and tear it into bite-size pieces.