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Chicken Pot Pie with Flaky Crust

Ingredients

  • 2 tbsp (30 ml) butter
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 tbsp (30 ml) flour
  • 2 cups (500 ml) chicken stock
  • 1 lb (500 g) cooked chicken, cubed
  • 1 cup (150 g) peas
  • 1 sheet puff pastry
  • Salt and pepper

Steps

  1. Sauté onion, carrot, and celery in butter; stir in flour 1 minute.
  2. Whisk in stock; simmer to thicken. Add chicken and peas; season.
  3. Transfer to dish; top with pastry; cut vents. Bake at 400°F (200°C) for 25–30 minutes until golden.

Pairings

  • Wine: Chardonnay (unoaked or lightly oaked) – acid to cut the buttery crust and gravy; Pinot Noir – earthy and light; won't overpower the chicken and peas
  • Beer: Golden Ale – gentle malt for the creamy filling; Belgian Blonde – soft fruit and a dry finish