Turkey or chicken pot pie

Name: Turkey or chicken pot pie
SKU: pate-poulet-ou-dinde

Preparation 30 min

Cooking time 40 min

Servings 4 to 5

Ingredients

75 ml (5 c. à soupe) de beurre
2 branches de céleri, émincées
2 grosses carottes, coupées en dés
250 ml (1 tasse) de champignons, coupés en quartiers
1 oignon moyen, coupé en dés, ou 3 paquets d'oignons verts, taillés en rondelles de 1 cm (1/4 po)
250 ml (1 tasse) de petits pois congelés
30 ml (2 c. à soupe) de farine
500 ml (2 tasses) de bouillon de poulet, bouillant
1 oeuf, battu
30 ml (2 c. à soupe) de lait
625 à 750 ml (2 1/2 à 3 tasses) de poulet cuit, émincé, ou de dinde cuite
Sel et poivre noir du moulin
60 ml (1/4 tasse) de crème 15 % ou 35 % m.g.
1 abaisse de pâte feuilletée, ou de pâte brisée, pour couvrir un moule de 23 cm (9 po)

Preheat the oven to 190°C (375°F)
In a skillet, melt 30 ml (2 tbsp) of butter over low heat.
Add and sweat the vegetables (except the peas).
Add the peas and set aside.
In a saucepan, melt the rest of the butter over low heat, and add the flour.
Cook over low heat without colouring. Stir the roux from time to time.
Pour in the chicken broth while stirring to prevent lumps in the velouté.
Simmer for 15 minutes.
Meanwhile, mix together the egg and milk in a small bowl. Set aside.
Add the cooked chicken and vegetables to the velouté. Season with salt and pepper.
Add the cream and stir.
Pour the mixture into a 23 to 25 cm (9 to 10 in.) ovenproof pan.
Place the pastry shell or dough over the mixture (dough must be 1 cm (1/2 in.) larger than the pan).
Make a slit in the centre of the dough. Brush the top with the egg wash.
Bake in the oven for 25 to 30 minutes or until the top of the pie is golden brown.
Serve.