Family Kitchen.ca
Chicken Pot Pie with Flaky Pastry Crust
For this advanced-level recipe, challenge your children by
asking them to take on cooking responsibilities that they
haven’t tried before.
Preparation Time: 15 mins
Cooking Time: 1 hour 20 mins
Yield: 4 Servings
You will need:
2 lb (1 kg) chicken pieces, uncooked
2 cans (10 oz/284 mL) condensed low-sodium chicken broth, undiluted
2 tsp (10 mL) poultry seasoning
2 cups (500 mL) thinly sliced carrots
1 cup (250 mL) sliced celery
4 small onions, quartered
1½ cups (375 mL) milk
TIP:
Pair with a glas
s of milk
and crusty brea
d for a meal
that includes al
l four
food groups!
½ cup (125 mL) all-purpose flour
1 cup (250 mL) frozen peas
Salt and pepper, to taste
6½ oz (200 g) fresh or frozen puff pastry, thawed but cold
Directions:
What you
can do
1. Prepare ingredients: slice vegetables (carrots and celery) and
cut onion into quarters.
What they
can do
2. Place chicken pieces in large saucepan or Dutch oven. Add
chicken broth and poultry seasoning. Bring to a boil; reduce
heat, cover and simmer 45 minutes or until chicken is tender.
Remove chicken.
What they
can do
3. Add carrots, celery and onions to broth; cover and simmer
20 minutes or until vegetables are tender.
What they
can do
4. Meanwhile, remove skin and bones from chicken.
What they
can do
5. Cut chicken into bite-size pieces and set aside.
TIP:
Top beans with slightly
toasted walnuts or almonds
for added flavour
and nutrition.
1
Chicken Pot Pie with Flaky Pastry Crust
Directions (continued):
What you
can do
6.
Stir a small amount of milk into flour to make a paste; gradually stir in remaining milk. Add to pan
along with peas and chicken. Cook and stir over medium heat until mixture boils and thickens.
What they
can do
7.
Add salt and pepper to taste.
What they
can do
8.
Spoon chicken mixture into 2-quart (2 L) casserole or 4 individual 2-cup (500 mL) casseroles.
What they
can do
9.
On lightly floured surface, roll pastry to fit top of casserole(s). Place over hot chicken mixture.
What they
can do
10. Crimp edges; cut steam vents. Bake in a preheated 425 °F (220 °C) oven 10 to 15 minutes or
until puffed and golden. Serve immediately.
2