By Terri Windover, Connect Columnist
This recipe is compliments of Catherine Forbes from Critter Cove in Nootka Sound, British Columbia. I had the pleasure of meeting this wonderful woman and her family during our stay at their floating lodge. Not only was the food amazing, but her knowledge and passion for the area was inspirational. I hope you enjoy this recipe as much as I did. I can’t tell you how delicious this dish was after a long day on the ocean. 1 chicken will make 6 or 7 individual pies.
Filling Per Chicken:
1/3 cup margarine
¼ head celery
1/3 cup flour
2 cups chicken stock
½ tsp white pepper
1 tsp thyme
1 bay leaf
1 tsp poultry seasoning
1 Tablespoon chicken stock powder
1 cup frozen peas
1 cup cream cheese
Meat from one chicken
1. Roast the chicken(s) in a roasting pan, no seasoning required, just put a lid on and roast for a couple of hours until it’s done – 165 on instant read thermometer and then cut into the thigh to test to be sure.
2. Cut the chickens apart a bit to help cool quickly, then pull off the meat and set aside in cooler. Reserve the juice in the roasting pan to make gravy out of and put the bones and skin into a big pot to make stock.
3. Cover the remaining carcass with water and simmer for 3 hours or so to make stock. Strain out the bones, remove the fat, and reserve the stock.
4. Melt the margarine in a big soup pot with thick bottom
5. Sauté onions and celery until soft
6. Add flour, you may want o mix with a very small amount of cold water to avoid lumps.
7. Add chicken stock and spices, then simmer and stir for about 20 minutes, then remove bay leaf
8. Add cream cheese until it’s well blended.
9. Add the frozen peas and stir until they’re thawed
10. Add the chicken that has been cut into bite-sized pieces
11. *May need to add some more stock to get correct consistency.
12. Spray the pie dishes (or one large pie plate if making one big pie) with cooking spray
13. Line the bottom of the dishes with puff pastry.
14. Add a slightly rounded ladle full of filling (using 6 oz ladle)
15. Top with Catherine’s puff pastry in lattice top (recipe below); brush the pastry with an egg wash (beaten egg w/ a tbsp. of milk).
16. Put the dishes on a baking sheet
17. Bake at 350 until the pastry is golden. 400 is okay if you’re in a hurry.
18. Hold in 150 oven ‘till ready to serve
Puff Pastry for lattice top:
Each recipe is enough for top of 12 individual pies, or top and bottom of one large pie:
1. 2.5 cups unbleached all purpose white flour
2 teaspoons baking powder
¼ teaspoon salt
2. 1 Cup cold butter (that’s half a brick real butter, not margarine)– cut butter into flour to evenly textured crumbly mix
1 cup sour cream – stir in to form soft dough (might need a Tablespoon more to get it to stick together)
3. On a floured board, roll to about ¼ inch thick – like thicker than normal pastry – and cut into ½ inch strips to make the lattice top with.
Use the drippings from the roasted chicken. Remove most of the fat, but leave a little bit. Add some flour (1/4 cup per chicken roughly) and stir to mix. Add some chicken stock (you’ve made above), bring to a simmer and add chicken stock until it has the right consistency. If lumps are in there, use the hand blender. Season with salt and pepper.
For free fitness tips, recipes or to follow my rants and raves visit my website at www.terri-windover.com.
– Connect Weekly –