Chicken Pot Pie - Pâté au poulet and La Cuisine d'Hélène featured on Food Bloggers of Canada

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For Thanksgiving this year I prepared a meal for my daughter Geneviève and my son Mathieu. My other son is still studying in Hong Kong and my husband was working in Louisiana.

My menu was simple but delicious. We had Micheal's Smith Harvest Salad with Apple Cider Vinegar, perfect at this time of the year with fresh apples. Instead of a Turkey we had Chicken Pot Pie with mashed potatoes for the main dish. And dessert was Tarte au Sucre (Sugar pie) with ice cream.


To make my Chicken Pot Pie I used a family recipe that I modified a bit. To speed things a bit I did not make my dough this time and used Tenderflake Deep Dish Pie Shells. Since I was making individual pot pies I defrosted the dough, rolled the dough and cut the dough to fit my Le Creuset mini casserole dish. We had a nice time together and I am blessed to have such wonderful children.

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Chicken Pot Pie

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. 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 cook 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 baking pan with dough and cut a slit in the centre of each dough.

5. With the rack in the middle position, preheat the oven to 375F.  Prepare a egg wash and brush each pie with egg. Bake until the filling is bubbling, about 30 to 35 minutes.