EASY CHICKEN POT PIE WITH ROASTED VEGETABLES

Last night we were entertaining our respective brothers and their wives.  I wanted to make something really outstanding and extra special.     This recipe for chicken pot pie is dramatically different from the usual recipes.  Vegetables and chicken are roasted to a  rich golden brown.  The flavour is unbelievably delicious, and rich enough to make you swoon with delight.  Most chicken pie recipes are fiddly.  You cook each of the ingredients separately, then combine them.  This recipe has you doing it all in one pan.  What could be easier.

I served the chicken pot pie  with the spinach salad and for dessert rhubarb crumble.  Both of these recipes are on my blog.

12 medium sized chicken thighs,

3 tbsp olive oil

salt and freshly ground black pepper

2 generous tbsp chopped assorted fresh herbs (parsley, rosemary, thyme)

2 cups 1/2 inch potato chunks preferably Yukon gold

1 large onion chopped

2 cups 1/2 inch peeled  carrot chunks

3 cloves garlic, peeled and chopped

8 mushrooms, halved or quartered, if large

1 cup fresh or defrosted frozen peas

4 cups chicken stock and half cup or so of white wine

butter as needed

6 tbsp. all-purpose flour

8 oz. frozen puff pastry, thawed in the refrigerator

1 large egg yolk lightly beaten

1/4 to 1/2 cup cream (whipping)

To start this dish put out the largest baking pan or roaster you own.    Put in the around 2 cups of 1/2 inch potato chunks preferably Yukon gold.  (or  you can roast these separately in lots of olive oil and seasonings).  Then add one large onion chopped and around 2 cups of peeled carrot chunks (1/2 inch ) and 3 cloves of garlic peeled and chopped and at least 10 large brown mushrooms  halved or quartered, if large.  Toss with a couple of tablespoons olive oil.

Now add your chicken.  Allow two chicken thighs per person.  Use skin on, bone in chicken thighs but trim off any extra fat or skin.  Rub the chicken with a little olive oil and season generously with salt and freshly ground pepper.    Set the chicken in the roasting pan and spread the vegetables around the chicken.  Now sprinkle everything with a generous amount of chopped assorted fresh herbs (parsley, rosemary, thyme),  salt and freshly ground pepper.

Roast for about 1 hour and 15 minutes, stirring the vegetables several times.   Everything should look browned. Remove the chicken from the pan to cool.

With a slotted spoon transfer the vegetables to a bowl and add  1 cup fresh or defrosted frozen peas. .  DON’T RINSE OUT THE ROASTING PAN

 

Pour an excess fat off the pan and set aside.  Put the  pan on the stove on the both the front and back elements.    Turn up the heat on both elements  to medium, deglaze the pans with around 1/2 cup of white wine.  Scrape up as much of the delicious brown bits as possible.  Now add a generous 4 cups of good, home-made chicken stock.  Continue to scrape your pan until all the brown bits have lifted.  Now pour this off into a bowl using a fine mesh strainer to catch the browned bits.  Discard the brown bits

In a medium sized saucepan pour in 6 tablespoons of fat.  If you don’t have enough add butter to make up the amount.  When the fat has melted and bubbling, add 6 tbsp flour and stir constantly for a smooth consistence. Cook this roux, whisking constantly, until lightly browned.  Now add the strained chicken broth and bring to a boil, reduce heat to a simmer.  Continue whisking often until it’s as thick as very heavy cream.  Taste the seasoning and if necessary add more salt, pepper and herbs.  Now add a generous half cup of whipping cream.  Voila your sauce is finished.  Set it aside while you deal with the chicken.

When the chicken has cooled, pull the meat from the bones, discarding the skin and bones.  Add any accumulated juices to the sauce.  Cut the meat in one inch chunks and set aside in a separate bowl, or add to your vegetables.  Your choice.

THE RECIPE MAY BE PREPARED AHEAD TO THIS POINT.  Bring to room temperature before proceeding.

TO FINISH:

8 oz. frozen puff pastry, thawed in the refrigerator, 1 large egg yolk lightly beaten.

Preheat your to 400°F.  Remove the puff pastry from the refrigerator around ten minutes before you roll it out.  Sprinkle a little flour your  board and on the rolling pan.  This makes it easier to roll out the puff pastry.

In a large bowl, gently stir together the chicken and vegetables .  Pour this mixture into a baking dish and pour the sauce evenly over it.

You can see how the sauce is a lovely golden brown.

Lay the puff pastry on top, pressing along the edges of the dish to seal.  Brush an egg wash over the top of the pastry.    Put the pie on a baking sheet and bake for around 50 minutes or until the crust is browned and puffed.

This will serve 6 but I guarantee there won’t be any left over.

CHEF NOTES:

You may use a frying chicken(around 3 pounds) cut into pieces.  I prefer chicken thighs as they are richer and roast evenly.

EASYCHICKEN POT PIE WITH ROASTED VEGETABLES
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This recipe for chicken pot pie is dramatically different from the usual recipes. Vegetables and chicken are roasted to a rich golden brown. The flavour is unbelievably delicious
Ingredients
  • 12 medium sized chicken thighs,
  • 3 tbsp olive oil
  • salt and freshly ground black pepper
  • 2 generous tbsp chopped assorted fresh herbs (parsley, rosemary, thyme)
  • 2 cups ½ inch potato chunks preferably Yukon gold
  • 1 large onion chopped
  • 2 cups ½ inch peeled carrot chunks
  • 3 cloves garlic, peeled and chopped
  • 8 mushrooms, halved or quartered, if large
  • 1 cup fresh or defrosted frozen peas
  • 4 cups chicken stock and half cup or so of white wine
  • butter as needed
  • 6 tbsp. all-purpose flour
  • 8 oz. frozen puff pastry, thawed in the refrigerator
  • 1 large egg yolk lightly beaten
  • ¼ cup to ½ cup cream (whipping)
Instructions
  1. To start this dish put out the largest baking pan or roaster you own. Put in the around 2 cups of ½ inch potato chunks preferably Yukon gold. (or you can roast these separately in lots of olive oil and seasonings).
  2. Then add one large onion chopped and around 2 cups of peeled carrot chunks (1/2 inch ) and 3 cloves of garlic peeled and chopped and at least 10 large brown mushrooms halved or quartered, if large. Toss with a couple of tablespoons olive oil.
  3. Now add your chicken. Allow two chicken thighs per person. Use skin on, bone in chicken thighs but trim off any extra fat or skin. Rub the chicken with a little olive oil and season generously with salt and freshly ground pepper.
  4. Set the chicken in the roasting pan and spread the vegetables around the chicken.
  5. Now sprinkle everything with a generous amount of chopped assorted fresh herbs (parsley, rosemary, thyme), salt and freshly ground pepper.
  6. Roast for about 1 hour and 15 minutes, stirring the vegetables several times. Everything should look browned. Remove the chicken from the pan to cool.
  7. With a slotted spoon transfer the vegetables to a bowl and add 1 cup fresh or defrosted frozen peas. . DON'T RINSE OUT THE ROASTING PAN
  8. Pour an excess fat off the pan and set aside.
  9. Put the pan on the stove on the both the front and back elements. Turn up the heat on both elements to medium, deglaze the pans with around ½ cup of white wine. Scrape up as much of the delicious brown bits as possible.
  10. Now add a generous 4 cups of good, home-made chicken stock. Continue to scrape your pan until all the brown bits have lifted.
  11. Now pour this off into a bowl using a fine mesh strainer to catch the browned bits. Discard the brown bits
  12. In a medium sized saucepan pour in 6 tablespoons of fat. If you don't have enough add butter to make up the amount.
  13. When the fat has melted and bubbling, add 6 tbsp flour and stir constantly for a smooth consistence. Cook this roux, whisking constantly, until lightly browned.
  14. Now add the strained chicken broth and bring to a boil, reduce heat to a simmer. Continue whisking often until it's as thick as very heavy cream. Taste the seasoning and if necessary add more salt, pepper and herbs.
  15. Now add a generous half cup of whipping cream. Voila your sauce is finished. Set it aside while you deal with the chicken.
  16. When the chicken has cooled, pull the meat from the bones, discarding the skin and bones. Add any accumulated juices to the sauce. Cut the meat in one inch chunks and set aside in a separate bowl, or add to your vegetables. Your choice.
  17. THE RECIPE MAY BE PREPARED AHEAD TO THIS POINT. Bring to room temperature before proceeding.
  18. TO FINISH:
  19. oz. frozen puff pastry, thawed in the refrigerator, 1 large egg yolk lightly beaten.
  20. Preheat your to 400°F. Remove the puff pastry from the refrigerator around ten minutes before you roll it out. Sprinkle a little flour your board and on the rolling pan. This makes it easier to roll out the puff pastry.
  21. In a large bowl, gently stir together the chicken and vegetables . Pour this mixture into a baking dish and pour the sauce evenly over it.
  22. Lay the puff pastry on top, pressing along the edges of the dish to seal. Brush an egg wash over the top of the pastry. Put the pie on a baking sheet and bake for around 50 minutes or until the crust is browned and puffed.
Notes
CHEF NOTES: You may use a frying chicken(around 3 pounds) cut into pieces. I prefer chicken thighs as they are richer and roast evenly.

 

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