Pate au poulet avec salade verte
2-4 Portions
20 min Prepping
45 min Cooking
Recipe Easy


2 Exceldor Chicken Breasts, cut into cubes
  • 6 tbsp. (90 ml) of Butter
  • 1 cup (250 ml) of Unbleached Flour
  • 1 tbsp. of Cornstarch
  • 1/2 cup (125 ml) of Milk
  • 1 1/2 cup (375 ml) of Chicken Broth
  • 2 Yellow Onions, finely chopped
  • 2 Carrots, peeled and diced
  • 2 sprigs of Celery, diced
  • 2 Russet Burkbank Potatoes, peeled and diced
  • 1 cup (250 ml) of Green Peas
  • 4 Pie Dough
  • 6 cups (1.5 L) of Baby Spinach
  • 2 tbsp. (30 ml) of Olive Oil
  • 1 tbsp. (15 ml) of White Wine Vinegar
  • Salt and Pepper


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Chicken Pot Pie

  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, mix half of the butter with half of the flour. Set aside.
  3. In a second small bowl, mix the cornstarch with the milk. Set aside.
  4. In a large pot, sauté the onion, carrot, celery and chicken in the rest of the butter for 7 minutes. Season with salt and pepper.
  5. Add the broth and the potato and bring to a boil. Cover and let simmer for 10 minutes.
  6. Add the reserved butter and flour mixture and bring to a boil again, stirring.
  7. Add the milk and cornstarch mixture and bring to a boil.
  8. Season with salt and pepper and add the peas. Let cool slightly.
  9. With remaining flour, flour a work surface and roll the doughs to make 2 disks large enough to cover a pie dish. Place a rolled dough disk at the bottom of pie dish.
  10. Pour chicken mixture into pie dish. Place the second rolled dough disk on top and bake for 25 minutes.

Green Salad

  1. In a bowl, toss spinach with vinegar and oil.
  2. Serve side salad with chicken pot pie slices.