Maple Syrup Chicken Pie

Serves : 4

Preparation time: 20 minutes

Cooking time: 50 to 65 minutes

Ingredients

• 1 l (4 cups) chicken broth
• 2 Québec chicken breasts, cubed
• 125 ml (1/2 cup) carrot, brunoise
• 125 ml (1/2 cup) celery, brunoise
• 60 ml (4 tbsp.) olive oil
• 2 red onions, thinly sliced
• 4 garlic cloves, chopped
• 125 ml (1/2 cup) green peas
• 125 ml (1/2 cup) Quebec maple syrup
• 500 ml (2 cups) béchamel sauce (homemade)
• 30 ml (2 tablespoons) Dijon mustard
• 2 slices shortcrust pastry
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 190°C (375°F).
2. Bring stock to a boil in a saucepan.
3. Add chicken cubes, carrots and celery and simmer for 10 minutes.
4. Remove chicken cubes and vegetables with a colander.
5. In a hot frying pan, brown chicken cubes and vegetables in olive oil.
6. Add onions, garlic and peas and sauté for 5 minutes.
7. Set aside 45 ml (3 tbsp.) of the maple syrup in a bowl for later use.
8. Add the syrup (minus the 45 ml), salt and pepper to the pan, stir and check seasoning.
9. In a bowl, add the béchamel sauce, mustard and mix.
10. Place one of the pastry layers in the bottom of the baking tin, pour the mixture over it and cover with the second layer.
11. Glue the edges together. Using a knife, cut an opening in the center of the top pastry and bake for 30 to 45 minutes.
12. Brush the top of the pie with the remaining maple syrup and bake for a further 10 minutes.