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?

4 comments

  1. I may try to vegetarian-ize this recipe, looks YUMMY! Can’t imagine how I wouldn’t please the troops with this one. Thanks for the pics too!

  2. yay for another UU–thanks for stopping by to say hi! and that dinner looks amazing! think that’ll be on our plates in the near future!

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