Warm up from the cold weather with this hearty chicken pot pie recipe made with Ontario dairy. Our rich, velvety filling is made with fresh local butter for a delicious bite every time
Prep time
10 minutes
Cook Time
45 minutes
Instructions
Step 1
Preheat oven to 410°F. Prepare a pie dish with non-stick spray and set aside
Step 2
In a large pan, brown chicken on high heat with Ontario lactose-free butter, season with salt and pepper. Remove and set aside.
Step 3
In the same pan, add leeks and garlic. Cook on medium-low heat until soft. Add flour to make a roux. Mix well. Pour chicken stock into the pan, mixing well after each pour.
Step 4
Add potatoes, dijon mustard, thyme and browned chicken, mix and reduce heat. Simmer until flavours have combined. Pour Ontario lactose-free whole milk into the pan and mix well. Taste and adjust with salt and pepper.
Step 5
Transfer chicken pie filling into a pie dish. Brush the rims of the pie dish with oil.
Step 6
Lay the puff pastry over the pie dish, trim edges and gently seal the sides. Brush with egg wash and carefully crimp the edges. Make an “X” shaped incision with a sharp knife in the middle of the pie to allow steam to escape while baking.
Step 7
Bake in oven for 25 minutes until the pastry is golden brown. Once ready, let sit for five minutes to cool, and serve.