This is a very different recipe for CHICKEN POT PIE. All the ingredients are roasted before being assembled into the pie. The results are a deep, rich chicken vegetable filling that takes chicken pot pie to new heights. The pie can be assembled early in the day then topped with the pastry just before baking. This is fabulous dish when you’re entertaining. All you have to add is a big tossed salad and relax and enjoy your evening.
| ROASTED CHICKEN POT PIE | Print |
: one dish meal
: Mrs Butterfingers
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: 6 to 8
Roasted vegetable and chicken are assembled with a puff pastry crust.
Ingredients
- 6 chicken thighs, bone in skin on
- 3 tbs olive oil
- sea salt and freshly ground black pepper
- 2 - 4 cups Yukon gold potatoes cut into fork size chunks
- 1 large onion chopped
- 2-4 cups peeled carrots cut into fork size chunks
- 4 cloves garlic, peeled and chopped
- 8 large mushrooms quartered
- generous 2 tbs coarsely chopped fresh herbs (parsley, rosemary, thyme) or more to taste
- 1 cup fresh or defrosted frozen peas (if desired)
- 4 cups chicken stock, preferably home made
- 6 tbs Butter
- 6 tbs all purpose flour
- 8 oz. frozen puff pastry, thawed in the refrigerator
- 1 large egg yolk lightly beaten
- ¼ to ½ cup heavy cream
Instructions
- Heat the oven to 375 degrees F.
- Toss the vegetables with the olive oil and season generously with salt and pepper.
- Season the chicken with salt and pepper
- In a large flameproof roasting pan (not Pyrex or ceramic) spread the vegetables around the chicken.
- Roast for about one hour or until the chicken if brown and the vegetables caramelize stirring the vegetables several times.
- Remove the chicken and set aside to cool, and you can cut it into fork size pieces.
- With a slotted spoon transfer the vegetables into a bowl, add the peas if using,and set aside.
- Don't rinse out the pan.
- Set the pan on two burners and pour in the chicken juice. Stir and scrape and pan over medium heat until you scrape up the lovely brown bits.
- Remove from heat and pour through a fine sieve into a bowl.
- In a medium sized sauce pan heat the butter until it's melted and bubbling.
- Add the flour and stir constantly for a smooth consistency whisking constantly for a few minutes until the flour is cooked.
- Add the chicken stock whisking until the mixture comes to a boil. Reduce heat and simmer whisking until it as thick as heavy cream.
- Add the heavy cream,
- Taste the sauce and add addition seasoning if required.
- Put the chicken pieces and vegetables into the baking dish, and pour the sauce over. The dish can be refrigerated at this point.
- Fifteen minutes before you roll your puff pastry remove it from the refrigerator.
- Preheat the oven to 400 degrees
- Roll out the pastry about ⅛th inc thick to fit your dish If you have a generous amount of pastry press it over the rim of your dish. If it doesn't quite fit to the edges of your dish it will still bake beautifully.
- Put the pie on a rimmed baking sheet and bake for 50 to 55 minutes, or until the crust is browned and puffed.
- Serves 6 to 8.
- Brush the pastry with the egg yolk.
CHEF NOTES: There is flexibility as to the amount of vegetables you add to this recipe. I like lots of vegetables so am very generous with the amount I use.
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Homemade Chicken Pot Pie is one of my favorite meals, and roasting the chicken and vegetables before assembling will, indeed, take it to new heights with more depth of flavor. What a great idea and great recipe! Your photographs are beautiful and would look awesome in a gorgeous glossy cookbook. I love following your website, however, because I can see each photo enlarged on my screen. Thanks so much for sharing your wonderful recipes.
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High compliments dear Laurel. Thank you so much for joining me in MRS BUTTERFINGERS’ kitchen. This is one of my most favorite meals