Thanksgiving recipes

Cozy Thanksgiving brunch menu

Impress family and friends by treating them to a savoury chicken and leek pie and garlicky green beans
By Photo by Roberto Caruso; Food styling by David Grenier; Prop styling by Julia Black
Cozy Thanksgiving brunch menu

Photo, Roberto Caruso.

Chicken and leek pie

Chicken and leek pie

Plus 1 hour refrigerating time


1/3 cup unsalted butter
1/3 cup shortening
3 cups all-purpose flour
1 tsp salt
2 eggs
1/2 tsp poppy seeds (optional)

8 skinless, boneless chicken thighs, cut into bite-sized pieces
3/4 tsp salt
3 tbsp butter
3 large leeks (white and tender light-green parts only), about 4 cups sliced
227-g pkg sliced mushrooms
2 garlic cloves, minced
1/3 cup all-purpose flour
1 cup 10% cream
1 tbsp grainy mustard
2 tsp dried thyme leaves
1 large carrot, grated


To make pastry

1. Melt unsalted butter with shortening and 1/3 cup water in a small saucepan, stirring to combine.
Set aside. Stir 3 cups flour with 1 tsp salt in a large bowl. Beat 1 egg with white from second egg in a small bowl. Reserve yolk from second egg for brushing over pastry. Stir beaten eggs into flour mixture along with warm butter mixture until dough comes together. Remove a quarter of the dough and shape into a flat disc. Shape remaining dough into a large flat disc. Wrap both with plastic wrap. Refrigerate for at least 1 hour.

To make filling

1. Sprinkle chicken with 3/4 tsp salt. Season with fresh pepper. Melt 1 tbsp butter in a large non-stick frying pan over medium-high. Add chicken and cook until no pink remains, about 5 min. Transfer chicken to a medium bowl. Reduce heat to medium. Add remaining butter to pan, then leeks. Cook until leeks start to soften, about 5 min. Add mushrooms and garlic. Continue cooking until mushrooms are soft, 4 to 5 min. Stir 1/3 cup flour into leek mixture, then cream, mustard and thyme. Stir in chicken and any juices along with carrot. Cook until thickened, about 2 min. Remove from heat and let cool slightly.

2. Preheat oven to 375F. Insert the base of a 9-in. springform pan with 2-in. sides, lip-side down . Lightly spray with oil. Set aside.

3. Dust counter and rolling pin with flour. Roll larger dough disc into a 1/8-in.-thick circle, about 16 to 17 in. wide. Pastry may appear marbled. Press into prepared pan with dough overhanging 1/2 in. over edges. Press dough against sides. Roll smaller disc into a 1/8-in.-thick circle, about 9 in. wide. Scrape chicken mixture into pan. Top with 9-in. pastry circle. Fold overhanging pastry edges over top pastry. Crimp together. Make 4 1-in. holes in
top, for steam to escape . Beat reserved egg yolk with 1 tsp water and brush over pastry. Sprinkle poppy seeds overtop.

4. Bake on a baking sheet in centre of oven until pastry is golden and chicken mixture is bubbly, 50 to 55 min. Lay a piece of foil over top after 30 min to prevent over-browning. Transfer to a rack. Let stand for 10 min. Run a knife around the edge of the pan and remove ring. Slice into 6 wedges. Serve immediately. Serves 6.

Per serving:  696 calories, 26 g protein, 64 g carbs, 38 g fat, 4 g fibre, 860 mg sodium.
Excellent source of vitamin A.

Prep tip: Slice dark-green tops and root ends from leeks. Discard. Slice leeks in half, lengthwise. Fan out and rinse under cold running water to remove any grit. Ingredient Tip: Although we tested this pie with an all-butter pastry and it turned out beautifully, we preferred the flavourful fl akiness of the crust that resulted from using equal parts butter and shortening.

Chicken and leek piePhoto, Roberto Caruso.

Garlicky green beans

Prep 5 min
Total 10 min


8 handfuls green beans, trimmed, about 700 g
1/4 cup garlic butter
1/4 tsp salt


1. Boil a large pot of water. Add beans. Cook until tender-crisp, about 2 min. Drain, then return to pot. Reduce heat
to medium-high. Stir in butter until melted. Season with salt and pepper. Serves 6.

Per serving: 105 calories, 1 g protein, 8 g carbs, 8 g fat, 4 g fibre, 192 mg sodium.

Ingredient tip: Garlic butter is found in the dairy section of supermarkets, but in a pinch, stir 1/2 cup room-temperature unsalted butter with 1 tbsp finely minced garlic. Form into a log and wrap with waxed paper. Refrigerate up to a week or freeze up to 3 months.

Thanksgiving brunch, chicken and leek pie, garlicky green beans


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