Let's Dish With Linda Lou

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Roasted Chicken Pot Pie

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When it comes to comfort food, chicken pot pie is on the top of my list.  For this recipe, I decided to roast the chicken first before adding to the filling. This is my Roasted Chicken Pot Pie.

The chicken comes out so much juicier when it’s roasted. I have blogged about roasting chicken before and my method is full proof. I suppose I’ll start by talking about the chicken.

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Whenever I roast off the chicken, I use chicken breasts with the skin on and bone-in.

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You want to use a heavy bottom pot similar to a Dutch oven with lid.

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I bought some ready made pie crust from the store for this, just to make this a bit easier for a weeknight meal. Grocery stores have really great, ready-made pie crusts”. Don’t be too hard on yourself if you don’t have time to make your own. I like to keep a box or two in my frig to have on hand.

If you want to make your own crust and have the time, definitely do it, plus you can always make it the day before. For my Homemade Pie Crust recipe, click the link at the end of this post.

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Equipment: 3 9-inch glass pie pans, large mixing bowl, 3-quart saucepot, 6-quart Dutch oven
Prep Time. 15 minutes
Cook Time For Chicken: 35 to 40 minutes
Cook Time For Filling: 15 to 20 minutes (can be made while the chicken is roasting)
Bake Time: 20 to 25 minutes
Total Time: 1 hour 20 minutes
Yields: 3 pies

4 bone-in, skin-on chicken breast that has been roasted, skin removed and bone removed then diced
1 diced yellow onion
1/2 a 14-ounce bag or box of frozen pearl onions, thawed
3/4 of a 1 lb bag frozen peas, thawed
2 1/2 cups of diced fresh carrots, blanched until just fork tender
3/4 of a stick of unsalted butter, melted
3/4 cup of all-purpose flour
1/4 cup of half-and-half
5 cups of unsalted chicken broth
2 chicken bullion cubes
1 teaspoon of Kosher salt
1 teaspoon of black pepper
2 tablespoons of fresh chopped Italian parsley
2 boxes of store bought ready- made pie crust
2- large eggs
2 tablespoons of water

Preheat oven to 350 degrees F.
Place the chicken on two small baking sheets. Drizzle olive oil, Kosher salt, and pepper on each one, then roast the chicken for 35 to 40 minutes.

Remove the chicken the oven, allow to cool before removing the skin and bones. Finish with dicing them into bite-size pieces and place into a bowl.

While the chicken is roasting, have the chicken broth and bouillon cubes slowly heating up on a back burner. As this is happening, dice the onion and carrots. Blanch the diced carrots in boiling water for 3 to 5 minutes, just until fork tender. In a colander, have the thawed pearl onions and peas.

Adjust the temperature on the oven to 425-degrees F.

Transfer the peas and pearl onions to a large mixing bowl. Once the carrots have been blanched, take them out with a slotted spoon and add them to the bowl with the peas and onions.

In a saucepot, heat up the chicken broth with bullion cubes until hot.

In a Dutch oven, on medium heat, start the sauce. Melt the butter, add the diced onion, and flour, stir and cook for 1 minute. Add the hot chicken broth to the flour and onion mixture. Continue to stir until broth thickens. Add all the veggies, Kosher salt, fresh ground black pepper, and the cream stir to combine.

Turn the heat to off, add the diced roasted chicken and parsley, again stir to combine.

Divide the mixture into 3 glass pie dishes, and brush the sides with egg wash. Next, lay the store-bought pie dough over each, Brush egg wash all over the top of the dough, including the sides. Vent the top of each of the pies.

Finally, follow the baking instructions on the box for the time, usually around 20- 25 minutes, or until golden brown. Take out of the oven and let rest for about 15 minutes, then enjoy some delicious roasted chicken pot pie.

Recipe for homemade pie crust, click the link below for my recipe.

Homemade Pie Crust

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