Savoury Crustless Chicken Pie
with Leeks, Parsnips & Sorrel
Cooking time
30 minutes
Servings
2/4
Calories
690 /serving
A crust couldn’t contain the cheerful cozy comforts of this chicken pot pie-inspired supper… So why bother with one? Instead we’ve assembled cold-weather veggies into a buttery filling (thickened with flour and sharpened with Dijon) and topped them with browned chicken thighs.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 200g Parsnips
- 75g Sliced leeks
- 14g Sorrel
- 20g All-purpose flour
- 40g Panko
- 12g Chicken demi-glace
- 15ml Dijon mustard
- 150g Green peas
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Large oven-safe pan
Oil
Salt & pepper (S&P)
Whisk
3 or 6 tbsp Butter
Peeler
Total Fat
32 g
Saturated Fat
14 g
Sodium
1010 mg
Total Carb
57 g
Sugars
11 g
Protein
43 g
Fibre
9 g
Preparation
Sear the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; season with S&P.
- In a large, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 3 to 4 min. per side, until partially cooked.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Mise en place
- Meanwhile, peel and small-dice the parsnips.
- Pick the sorrel leaves off the stems; thinly slice the leaves.
Start the chicken pie
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the leeks and parsnips. Sauté, 4 to 6 min., until beginning to soften.
Continue the chicken pie
- To the pan, add 3 tbsp butter (double for 4 portions) and cook, stirring often, 30 sec. to 1 min., until melted.
- Add the flour and cook, whisking constantly, 1 to 2 min., until a paste forms.
- Slowly add the peas, demi-glace, mustard, ¾ cup water (double for 4 portions) and ½ the sorrel.
- Cook, stirring often, 1 to 2 min., until slightly thickened.
Finish the chicken pie
- To the pan, add the chicken* and top with the panko.
- Transfer to the oven and bake, 6 to 8 min., until cooked through and beginning to brown.
- Switch the oven to broil, 2 to 3 min., until beginning to brown.
Plate your dish
- Divide the chicken pie between your plates.
- Garnish with the remaining sorrel. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
