Recipe of the Week


Prep Time: 2 Hours
Yields: 8 Servings

Entrée-type pies were prevalent in many cultures. Just as the English had shepherd's pies, the Cajuns had meat pies. This cooking technique enabled the plantation kitchen to make use of leftovers to create hearty, flavorful dishes.

1 roasted chicken, skin removed, boned and shredded
1 sheet frozen puff pastry
¼ pound butter
 2 cups diced onions
1 cup diced celery
½ cup diced red bell peppers
½ cup diced yellow bell peppers
¼ cup minced garlic
1 tbsp chopped sage
1 tsp chopped thyme
1 tbsp chopped basil
½ cup flour
3 cups chicken stock
1 cup milk
1 pint heavy whipping cream
1 cup frozen mixed vegetables
salt and black pepper to taste
granulated garlic to taste
pinch nutmeg
egg wash (1 large egg, lightly beaten with 2 tbsps milk)

Lightly grease an ovenproof 10-inch skillet or 9-inch pie dish. Set aside. In a heavy-bottomed Dutch oven, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Sauté 3–5 minutes or until vegetables are wilted. Add sage, thyme and basil, blending well into the vegetable mixture. Whisk in flour, stirring constantly, 2–3 minutes. Slowly add chicken stock, one ladle at a time, stirring to mix well. Add milk and heavy whipping cream. Bring mixture to a rolling boil and reduce to simmer. Cook sauce 10–12 minutes over medium-high heat, stirring constantly. Additional stock may be needed to maintain white sauce consistency. Add frozen vegetables and blend well into the white sauce. Season to taste with salt, black pepper, granulated garlic and nutmeg. Layer the shredded chicken meat over the bottom the pie dish or skillet and top with the white sauce. Allow to cool 15–20 minutes. Place puff pastry over the dish and cut several slits in the crust to allow steam to escape. Brush the pastry with egg wash and refrigerate for at least 1 hour. When ready to bake, preheat oven to 375°F. Place the pie on a rimmed baking sheet and bake until filling is bubbling around the edges and the pastry is puffy and golden brown, 45–50 minutes. Remove from oven and serve warm.















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