We had the honour of hosting the Wiebe family...minus Darren...at our house this year for Easter! Lots of fun times and LOTS of food!! Mom and Dad Wiebe brought amazing chicken...organic/free range/hormone free/antibiotic free...for us to roast on Sunday for dinner. It was SO good! Take one bite of this quality of chicken and you know it's the real deal...nothing beats it! And...like all good parents...they brought enough chicken to feed a small village! We did our best to work through it as a family...then tucked the leftovers in the fridge. Well...I soon realized after two meals of left-over chicken...that we had barely made a dent it in!! Then I saw parsnips in my fridge and knew right away what I would turn the left-overs into...chicken pot pie! Chicken that is roasted has such amazing flavour...so it adds an element to dishes like this that other meat doesn't.
This recipe of course could be made with any type of chicken...roasted, grilled, boiled...it's all the same!
Also...after shredding all the meat off the bones to prep it for the pie (I made 3...one for dinner and 2 for our freezer!!)...I realized that there was still enough to place into a medium size ziploc and keep on hand in the freezer to throw on pizza or add to any last minute supper...LOVE having that on hand!
This recipe, including the topping, should make an equivalent to two pie plates or one larger baking dish. Freezes VERY well!
Chicken Pot Pie
4 cups cooked chicken, chopped
1 onion, chopped
2 Tbsp extra virgin olive oil
2 carrots, chopped
3 ribs celery, chopped
2 parsnips, peeled and chopped
Salt and ground black pepper
3 Tbsp butter
3 Tbsp flour (I use spelt)
1/2 cup white wine (optional...but really compliments the flavours)
1 cup milk (I use almond)
2 cup chicken stock
5-6 sprigs fresh tarragon, leaves picked and chopped (2 Tbsp dried)
3 Tbsp Dijon mustard
1 cup frozen peas
Preheat the oven to 375.
Heat olive oil in large pan or dutch oven. Add the chopped onion, carrots, celery and parsnips to the pan, then season with salt and pepper and cover. Cook, stirring occasionally, until softened, 7-8 minutes
When the veggies are tender, push them over to the side of the pan and add the butter to the center of the pot. Once the butter has melted, add the flour and cook for about a minute. Whisk in the white wine, if using, milk, chicken stock. Bring up to a simmer, then add the tarragon, Dijon mustard, peas and shredded chicken. Bring back up to a simmer, season with salt and pepper and cook until the sauce has thickened, 2-3 minutes.
Pastry Topping
Of course you can just buy some puffed pastry and add it on top...sometimes I even just use a few layers phyllo pastry on top to give it a light crispy finish. This time I tried something new...and it was awesome...here it is...
1 1/2 cups spelt flour
2 tsp baking powder
1/4 tsp salt
1/2 cup softened butter
1 egg, beaten
1/4 cup honey
1/2 tsp cream of tartar
3/4 cup milk (I used almond)
In a large bowl, combine the flour, baking powder and salt. Rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs. Add all remaining ingredients. Mix just until a soft dough forms. Dot the biscuit dough over the chicken mixture. (I do a little layer of fresh ground pepper on top at this point!)
Bake 25 minutes, uncovered, until the biscuit is cooked through and golden on top. Serve & enjoy!
