10 cups (2 1/2 liters) Kitchen Basics No Salt Added Chicken Broth
Procedure
Preheat oven to 400°F (200°C). Heat large saucepan over medium heat. Add bacon with ¼ cup (60 mL) water and cook, stirring until browned and crisp, 4 minutes. Add onion, carrot, celery and cook until softened, 6-7 minutes.
Stir in potato and curry paste, stirring for 1 minute. Stir in butter and then flour, stirring to coat vegetables for 1 minute.
Gradually add broth and salt, stirring until sauce is smooth. Cook, stirring for 2 minutes until thickened. Stir in chicken, peas and cream and sprinkle in parsley. Divide mixture between 4 2L baking dishes.
Drape 1 sheet of puff pastry over top of each pie, leaving 1-inch (2.5 cm) overhang, cutting away excess with scissors, pressing and crimping onto edge. Cut vents in dough and brush pies with egg wash. Place on rimmed baking sheets and bake until crust is browned and filling is bubbling around edges, 35-40 minutes. Let cool 5 minutes before serving.
CHEF's TIP!
Roll dough a few inches larger than the dish, folding it up and over, pinching as you go to form a decorative edge.
Poach boneless, skinless chicken breasts in Kitchen Basics No Salt Added Chicken Broth for best flavour. Strain remaining broth to use in pot pie.
Make-ahead: Let filling completely cool up to 3 days ahead. Assemble and bake following instructions.
