Chicken & Lentil Pot Pie
"61 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) dr......"
INGREDIENTS
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1 lb (500 g) boneless, skinless chicken thighs
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2 Tbsp (30 mL) olive oil
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½ tsp (2 mL) salt
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¼ tsp (1 mL) ground black pepper
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½ cup (125 mL) unsalted butter
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1 cup (250 mL) diced onion
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½ cup (125 mL) all-purpose flour
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4 cups (1 L) low-sodium chicken stock
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½ cup (125 mL) heavy cream
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1 tsp (5 mL) dried sage
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¾ cup (175 mL) split red lentils
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2 cups (500 mL) diced carrots
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1 cup (250 mL) fresh or frozen corn
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½ cup (125 mL) diced celery
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½ cup (125 mL) chopped fresh parsley
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1 Tbsp (15 mL) finely chopped fresh rosemary
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1 tsp (5 mL) salt
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½ tsp (5 mL) ground black pepper
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FOR THE PASTRY:
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1 1/2 cups (375 mL) all-purpose flour
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½ tsp (2 mL) salt
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½ tsp (2 mL) baking powder
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½ cup (125 mL) shortening
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1/3 cup (75 mL) ice water
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1 large egg beaten with 1 Tbsp water, for egg wash
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