Burgundy Chicken Pie
J and I like to cook but after working all day, we find it almost impossible to cook every night. Our solution to this issue is to try to make a multi-day meal each week that will feed us for at least 2 nights, preferably three. It can be a challenge to vary the meals since J is a bit picky and I try to avoid as many carbs as possible, but we have assembled several recipes that work.
Last night I made Burgundy Chicken Pie. Being a native North Carolinian, I love chicken pie. J, however, has an aversion to thick, creamy sauces. This recipe is a good compromise because it has a savory broth that is thickened with flour. And it contains wine! What’s not to love? It’s like Paris meets the South.
Warning: this recipe has several steps and isn’t the quickest meal to put together, but it’s worth it for a multi-day meal. The original recipe had fewer steps, but I never could make it work as written without either burning the puff pastry or drying out the chicken, so I modified it and it works well.
- 4 cooked, shredded chicken breasts (you could use less, but we like lots of chicken. I also bake the chicken the night before)
- Half of an onion, chopped
- 3 carrots, chopped
- 5 Yukon Gold potatoes, peeled and quartered
- 1 1/4 cup of white wine (I used chardonnay)
- 1 tsp thyme
- 2 tbs flour
- 1 chicken bouillon cube dissolved in 3/4 cup of hot water
- 1 package of puff pastry
- Cook potatoes and carrots until tender (about 30 minutes) and drain. Set aside
- Saute onions in 2 Tbls of oil over medium heat until softened
- Add flour and thyme, stirring until flour is absorbed
- Add wine and bouillon
- Allow liquid to come to a simmer. Simmer for 20 minutes
- Arrange chicken, potatoes and carrots into a deep-dish pan
- Pour sauce over the chicken, potatoes and carrots
- Arrange puff pastry over the pan
- Bake at 350 until puff pastry is golden – around 25 minutes
So now you know what we ate last night and will be eating tonight and tomorrow night. What’s on your plate tonight?