Ingredients: |
Ingredients: 1 1/2 tbsp (21 mL) unsalted butter
1.125 kg boneless skinless chicken breasts, (or thighs), cubed
1/2 pkg (227 g) button mushrooms, quartered
5 shallots, halved lengthwise and thinly sliced crosswise (about 2 cups)
2-1/2 sprigs fresh thyme
1/2 bay leaf
1/4 cup (60 mL) dry white wine
1/2 rutabaga, (about 915 g), peeled and cut in 3/4-inch (2 cm) chunks
187-1/2 g mini red-skinned potatoes, quartered
1 carrots, cut in 1/2-inch (1 cm) chunks
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 1/2 cup (375 mL) sodium-reduced chicken broth
1/4 cup (60 mL) all-purpose flour
1/3 cup (75 mL) frozen peas
2 tbsp (30 mL) whipping cream 35%
2 tbsp (30 mL) chopped fresh parsley
1 1/2 tsp (7 mL) lemon juice
1/2 egg yolk
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Directions: |
Directions:Dutch oven or heavy-bottomed saucepan, melt butter on medium-high heat; working in batches, sauté chicken until browned, 8 to 10 minutes. Transfer to bowl.
In same Dutch oven, melt remaining butter over medium heat; cook mushrooms, shallots, thyme and bay leaf, stirring occasionally, until softened and golden, about 6 minutes. Add wine; cook, stirring until no liquid remains, about 2 minutes.
Stir in rutabaga, potatoes, carrots, salt and pepper; cook, stirring occasionally, for 5 minutes. Stir in broth and chicken with any juices; bring to boil. Reduce heat, cover and simmer until vegetables are tender-crisp, about 12 minutes.
Whisk flour with ˝ water; stir into chicken mixture. Bring to boil; reduce heat and simmer, stirring occasionally, until liquid thickens and vegetables are tender, about 6 minutes. Stir in peas, cream and parsley; cook for 1 minute. Remove from heat; stir in lemon juice. Discard thyme and bay leaf.
Scrape mixture into 13- x 9-inch (3 L) baking dish; let cool for 30 minutes. (Make-ahead: Refrigerate until cold; cover and refrigerate for up to 24 hours. Increase baking time by 15 to 20 minutes.) Bake on rimmed baking sheet in 425 F (220 C) oven until pastry is puffed and golden, about 35 minutes. Let cool for 20 minutes before serving. |
This recipe for Ultimate Chicken Pot Pie is from