Irish Pot Pie
My husband is Irish, born and raised on another beautiful island, and he laments at many family Sunday dinners that chicken and ham are not served alongside each other here in Newfoundland. Many trips to Ireland and Irish pubs in New York had me rethinking his family tradition. This pie is comfort food for us.
Ingredients
- 3 Tbsp 45 mL Herbed Butter, divided (see p. 23) or plain butter
- 2 large leeks white and light green parts only, thinly sliced
- 3 celery stalks diced small
- ¼ cup 60 mL all-purpose flour
- 2 cups 500 mL salt-free chicken broth
- 2 tsp 10 mL chopped fresh thyme
- 1 tsp 5 mL chopped fresh basil
- 1 tsp 5 mL Dijon mustard
- ½ cup 125 mL whipping cream
- 2½ cups 625 mL medium diced, cooked chicken
- 1 cup 250 mL medium diced, cooked ham
- 1½ cups 375 mL chopped baby kale
- 1 cup 250 mL frozen peas
- ½ tsp 2 mL salt
- ½ tsp 2 mL freshly ground pepper
- 1 sheet puff pastry
Instructions
- Preheat the oven to 400°F (200°C). Using 1 Tbsp (15 mL) Herbed Butter, lightly grease 4 individual ovenproof bowls. (I use onion soup bowls.)
- Melt remaining butter in a large saucepan over medium heat. Add the leeks and celery and stir into the butter, coating the vegetables. Heat until leeks and celery are cooked, stirring once or twice. Sprinkle flour over vegetables. Add chicken broth and stir or whisk to remove lumps. Add thyme, basil and mustard. Whisk in cream and bring to a gentle boil. Add chicken, ham, kale, peas, salt and pepper. Spoon into prepared dishes.
- On a lightly floured board, roll puff pastry into a 12-inch (30 cm) square. Cut into quarters and lay on top of prepared dishes. Make a slit in the centre of each piece of pastry.
- Bake for 15–20 minutes or until pastry is golden brown.
Tried this recipe?Let us know how it was!