DEEP DISH CHICKEN POT PIE
MAKES 6 SERVINGS
There’s nothing quite so heart warming as a homemade deep dish pie. The wonderful aroma for family and guests makes this dish a star attraction every single time.

¼ c. (50 mL) all purpose flour
½ tsp.(2 mL) summer savory
¼ tsp. (1 mL) each of salt and freshly ground black pepper
2 Tbsp. (25 mL) canola oil
3 boneless, skinless chicken breasts
1 large onion, chopped
2 garlic cloves, minced
1-½ c. (375 mL) chicken stock
2 large carrots, peeled and coarsely chopped
10 oz. (284 mL) can Money’s Mushrooms, Whole, drained
1 c. (250 mL) peas, fresh or frozen and thawed
¼ c. (50 mL) whipping cream
1 tsp. (5 mL) dried dill weed or 1 tbsp. (15 mL) fresh chopped dill
 397g pkg. frozen puff pastry, thawed
1 egg, whisked

Combine flour and seasonings in a shallow bowl. Stir to blend. Cut chicken into 2 inch (5 cm) cubes and roll in flour mixture to coat. Reserve any remaining flour mixture. Heat oil in a deep, heavy saucepan. Add several cubes of chicken and sauté until golden. Be careful not to crowd the pan. Remove to a separate dish and repeat until all chicken is browned. Add a little more oil to pan if needed and stir in onion and garlic. Sauté until onion is softened. Sprinkle reserved flour mixture over top and stir until crumbly. Gradually stir in chicken stock, a quarter cup (50 mL) at a time until blended. Add carrots and continue to simmer until slightly thickened, about 10 minutes. Add mushrooms, peas, cooked chicken, cream and dill. Gently stir together until evenly distributed. Preheat oven to 350F (180C). Transfer chicken mixture to a 2L casserole dish. Set aside. On a lightly floured surface, roll puff pastry out to form a circle slightly larger than the casserole. Brush some egg wash around the inside and outside rim of the casserole. Lay the pastry over the top. Trim and crimp the edges around the rim to seal. Cut slits in the pastry to release the steam.  Place casserole dish on a rimmed baking sheet to catch any drips. Bake in the centre of the preheated oven for about 40 to 45 minutes or until pastry is golden and no longer doughy and casserole is bubbling. Remove and let rest for 5 minutes before serving.