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

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Prep time 10 minutes
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Cook Time 45 minutes

Ingredients

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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.

 
 

Nutrition Facts :

Servings : 3
Amount per serving 
Calories            402
Total Fat 23.4g
Saturated Fat 6.9g
Cholesterol 86mg
Sodium 394mg
Total Carbohydrate          31.6g
Dietary Fiber 2.7g
Total Sugars 3.4g
Protein 17g
Vitamin D  18mcg
Calcium 73mg
Iron 2mg
Potassium 428mg

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