Avatar photo

Recipe by

Lentils.org

View All

Chicken & Lentil Pot Pie

Prep Time: 40 Minutes

Total time: 1 Hours

Servings: 6

Avatar photo

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    1 lb (500 g) boneless, skinless chicken thighs

    2 Tbsp (30 mL) olive oil

    ½ tsp (2 mL) salt

    ¼ tsp (1 mL) ground black pepper

    ½ cup (125 mL) unsalted butter

    1 cup (250 mL) diced onion

    ½ cup (125 mL) all-purpose flour

    4 cups (1 L) low-sodium chicken stock

    ½ cup (125 mL) heavy cream

    1 tsp (5 mL) dried sage

    ¾ cup (175 mL) split red lentils

    2 cups (500 mL) diced carrots

    1 cup (250 mL) fresh or frozen corn

    ½ cup (125 mL) diced celery

    ½ cup (125 mL) chopped fresh parsley

    1 Tbsp (15 mL) finely chopped fresh rosemary

    1 tsp (5 mL) salt

    ½ tsp (5 mL) ground black pepper

    FOR THE PASTRY:

    1 1/2 cups (375 mL) all-purpose flour

    ½ tsp (2 mL) salt

    ½ tsp (2 mL) baking powder

    ½ cup (125 mL) shortening

    1/3 cup (75 mL) ice water

    1 large egg beaten with 1 Tbsp water, for egg wash


Directions

  1. Preheat oven to 400˚F (200˚C). Place chicken thighs in 9x13 inch (22x33 cm) roasting pan. Drizzle with 2 Tbsp (15 mL) olive oil, season with salt and pepper, and roast for 30 minutes. Remove from oven and let cool. When easily handled, chop into large dice and set aside in large bowl. Reduce oven temperature to 375˚F (190˚C).
  2. Meanwhile, warm a Dutch oven over medium-high heat and melt the butter. Add onion and cook for about 10 minutes until translucent. Add flour and mix well with a wooden spoon. Cook for 2 minutes, constantly stirring. Add stock and increase heat to high. Bring sauce to a gentle boil, stirring constantly until it thickens. Remove from heat. Stir in dried sage and lentils and stir well.
  3. In the same large bowl that contains chicken, add carrots, corn, celery, herbs, salt, and pepper. Pour in cream sauce and stir well until everything is evenly coated with sauce.
  4. To make pastry: mix flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening. Pulse until the fat is the size of peas. With the motor running, add the ice water, process only enough to moisten the dough and have it come together. Dump the dough onto a lightly floured surface and knead into a ball. Wrap in plastic and chill for 30 minutes.
  5. Pour the filling into a 9x13 inch (22x33 cm) baking dish.
  6. Lightly dust counter with flour and roll dough into a large rectangle a little larger than the 9x13 inch (22x33 cm) pan. Fold it in half and drape over the filling. Crimp the dough to the sides of the baking dish.
  7. Beat together the egg and water. Brush this over the pot pie. Cut three vents in the centre. Place on a baking sheet and into the lower third of the oven. Bake for 1 hour, until crust is golden brown and filling is bubbling.

Quick Tip: To make individual pot pies, divide filling into six ovenproof bowls. Roll pastry out to 1/8 inch (3 mm) thickness. Cut into 6 inch (15 cm) circles and drape over individual dishes, crimping pastry to sides of dishes. Brush with egg wash and cut a vent in the centre. Bake for 45-55 minutes until top is golden brown and filling is bubbling.


Nutritional Information

  • Serving Size: 1 1/4 cups (310 mL)
  • Per serving:
  • Calories 540
  • Total Fat 34 g
  • Saturated Fat 16 g
  • Cholesterol 110 mg
  • Carbohydrates 40 g
  • Dietary Fibre 4 g
  • Sugar 6 g
  • Protein 20 g
  • Sodium 760 mg
  • Potassium 515 mg
  • Folate 27 mcg