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
Preheat oven to 410°F. Prepare a pie dish with non-stick spray and set aside
In a large pan, brown chicken on high heat with Ontario lactose-free butter, season with salt and pepper. Remove and set aside.
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.
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.
Transfer chicken pie filling into a pie dish. Brush the rims of the pie dish with oil.
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.
Bake in oven for 25 minutes until the pastry is golden brown. Once ready, let sit for five minutes to cool, and serve.