Chicken & Lentil Pot Pie – Lentils.org

Ingredients

• 1 lb (500 g) boneless, skinless chicken thighs
• 2 Tbsp (30 mL) olive oil
• ½ tsp (2 mL) salt
• ¼ tsp (1 mL) ground black pepper
• ½ cup (125 mL) unsalted butter
• 1 cup (250 mL) diced onion
• ½ cup (125 mL) all-purpose flour
• 4 cups (1 L) low-sodium chicken stock
• ½ cup (125 mL) heavy cream
• 1 tsp (5 mL) dried sage
• ¾ cup (175 mL) split red lentils
• 2 cups (500 mL) diced carrots
• 1 cup (250 mL) fresh or frozen corn
• ½ cup (125 mL) diced celery
• ½ cup (125 mL) chopped fresh parsley
• 1 Tbsp (15 mL) finely chopped fresh rosemary
• 1 tsp (5 mL) salt
• ½ tsp (5 mL) ground black pepper
• FOR THE PASTRY:
• 1 1/2 cups (375 mL) all-purpose flour
• ½ tsp (2 mL) baking powder
• ½ cup (125 mL) shortening
• 1/3 cup (75 mL) ice water
• 1 large egg beaten with 1 Tbsp water, for egg wash