For Thanksgiving this year I prepared a meal for my daughter Geneviève and my son Mathieu. My other son was studying in Hong Kong and my husband was working in Louisiana.
For our meal we had Micheal's Smith Harvest Salad with Apple Cider Vinegar, perfect at this time of the year with fresh apples. For the main dish I prepared a Chicken Pot Pie with mashed potatoes. Dessert was my Tarte au Sucre with ice cream.
The Chicken Pot Pie is a family recipe. This time I decided to use Tenderflake Deep Dish Pie Shells instead of making pastry dough. For these individual pies I defrosted the dough and rolled a thin layer and then placed the dough on top of the chicken pot pies. It was delicious.
We had a perfect day together and I am blessed to have such wonderful children.
Sharing some exciting news with you:
My blog is being featured on: Food Bloggers of Canada
2 cups cooked chicken breasts, diced
1 cup shredded carrots
1 cup green beans
1 small onion, finely chopped
2 cups chicken broth
1 cup milk
1/4 cup butter
1/4 cup flour
salt to taste
Tenderflake Deep Dish Pie Shells
1. Preheat oven to 375F. In a large sauté pan, over medium heat, melt the butter and soften the onions for 3 minutes. Add the carrots and beans and cook for 1 minute. Dust with flour and continue cooking while stirring for 1 more minute.
2. Add the broth and the milk and bring to a boil, stirring constantly. Reduce the heat and simmer gently, stirring frequently, until the sauce thickens. Add salt to taste.
3. Remove from the heat and add the chicken. Transfer to baking pans. If using small baking pans, roll the Tenderflake dough and cut into the sizes of the small pans.
4. Cover each chicken pot pie with dough and cut a slit in the centre of each dough.
5. Prepare a egg wash and brush each pie with the egg wash. Bake at 375F until the filling is bubbling, about 30 to 35 minutes. Enjoy!