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.

Ingredients

• 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

Directions

• 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

Sauce simmering

• Arrange chicken, potatoes and carrots into a deep-dish pan
• Pour sauce over the chicken, potatoes and carrots

Chicken pie before puff pastry. I add salt, pepper and more thyme

• Arrange puff pastry over the pan
• Bake at 350 until puff pastry is golden – around 25 minutes

Voila!

The finished product. One day I'll take more time w/ the puff pastry.

So now you know what we ate last night and will be eating tonight and tomorrow night. What’s on your plate tonight?