This classic creamy casserole packs buttery herb-flecked pastry and rich,
savoury chicken in every scrumptious bite.

HANDS-ON TIME
1¼ hours
TOTAL TIME
3 hours
MAKES
12 servings

INGREDIENTS

FILLING:

• 3 tbsp unsalted butter
• 1.125 kg boneless skinless chicken breasts or thighs, cubed
• 1 pkg (227 g) button mushrooms, quartered
• 10 shallots, halved lengthwise and thinly sliced crosswise (about 2 cups)
• 5 sprigs fresh thyme
• 1 bay leaf
• ½ cup dry white wine
• 1 rutabaga (about 915 g), peeled and cut in ¾-inch (2 cm) chunks
• 375 g mini red-skinned potatoes, quartered
• 2 carrots, cut in ½-inch (1 cm) chunks
• 1 tsp salt
• ½ tsp pepper
• 3 cups sodium-reduced chicken broth
• ½ cup all-purpose flour
• ¾ cup frozen peas
• ¼ cup chopped fresh parsley
• ¼ cup whipping cream (35%)
• 1 tbsp lemon juice

TOPPING:

• Flaky Butter Herb Pastry (opposite)
• 1 egg yolk

PREPARATION

1. In a Dutch oven or heavy-bottomed saucepan, melt 2 tbsp of the butter over medium-high heat.
2. Working in batches, sauté chicken until browned, 4 to 5 minutes per batch. Transfer to a bowl.
3. In the same Dutch oven, melt the remaining butter over medium heat.
4. Cook mushrooms, shallots, thyme, and bay leaf, stirring occasionally, until softened and golden, about 6 minutes.
5. Add wine and cook, stirring, until no liquid remains, about 2 minutes.
6. Stir in rutabaga, potatoes, carrots, salt, and pepper; cook, stirring occasionally, for 5 minutes.
7. Stir in broth, chicken, and any accumulated juices; bring to a boil.
8. Reduce heat, cover, and simmer until vegetables are tender-crisp, about 12 minutes.
9. Whisk flour with ½ cup water; stir into the chicken mixture. Bring to a boil; reduce heat and simmer, stirring occasionally, until the liquid is thickened and vegetables are tender, about 6 minutes.
10. Stir in peas, parsley, and cream; cook, stirring, for 1 minute. Remove from heat; stir in lemon juice. Discard thyme and bay leaf.
11. Scrape the mixture into a 13- x 9-inch (3 L) baking dish; let cool for 30 minutes.
12. While the filling is cooling, on a floured work surface, roll out pastry to 15- x 11-inch (38 x 28 cm) rectangle (large enough to fit the top of the baking dish and leave 1-inch/2.5 cm overhang).
13. Transfer the pastry to a parchment paper–lined rimless baking sheet; refrigerate until firm, about 30 minutes.
14. Arrange the pastry over the top of the baking dish, pulling taut over the rim.
15. Whisk the egg yolk with 1 tsp water; brush over the pastry.
16. Using a sharp knife, cut steam vents in the top.
17. Bake on a rimmed baking sheet in a 425°F (220°C) oven until the pastry is puffed and golden, about 35 minutes.
18. Let cool for 20 minutes before serving.

FLAKY BUTTER HERB PASTRY
Cut 1 cup cold butter into cubes. In food processor, pulse 1⅔ cups
all-purpose flour with ½ tsp salt. Add ¼ cup of the butter; pulse
until combined. Add remaining butter; pulse until mixture forms
pea-size pieces, about 5 times. Drizzle ⅓ cup ice water evenly over
mixture (not through feed tube). Pulse 6 to 8 times, until loose
ragged dough forms (do not let mixture form ball). Transfer to
floured 20-inch (50 cm) length of waxed paper; press dough into
rectangle. Dust with flour; top with another 20-inch (50 cm) length
of waxed paper. Roll out to 15- x 12-inch (38 x 30 cm) rectangle;
remove top sheet of waxed paper. Sprinkle with 2 tbsp chopped
fresh parsley.
Using bottom sheet of waxed paper to lift pastry, fold 1 long
edge over one-third of pastry; fold opposite long edge over top
(pastry will form 15- x 4-inch/38 x 10 cm rectangle). Starting from
1 short end, roll up tightly into cylinder; flatten into 5-inch (12 cm)
square. Wrap in plastic wrap; refrigerate until firm, about 1 hour.
(Make-ahead: Refrigerate for up to 5 days or freeze in airtight
container for up to 2 weeks.) MAKES 1 batch

NUTRITIONAL INFORMATION, PER SERVING: about 465 cal, 25 g pro, 26 g total fat (14 g
sat. fat), 33 g carb, 4 g fibre, 149 mg chol, 661 mg sodium, 745 mg potassium. % RDI:
7% calcium, 25% iron, 60% vit A, 37% vit C, 33% folate.