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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Roasted Chicken, Chicken Pot Pie

on March 10, 2015

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

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Whenever I roast off the chicken, I use chicken breasts that are, skin-on, bone-in.

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Raw carrots can take a bit longer to soften. I need to give them a head start.  I blanch the diced carrots boiling water for about 3-5 minutes, until just fork tender.

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While the chicken is cooking in the oven, on top of the stove, I have some unsalted chicken broth and chicken bullion cubes coming up to temperature on the back burner. The chicken bullion cubes will re-enforce that deep chicken flavor that you want in a pot pie.

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You want to use a heavy bottom pot like a Dutch oven.

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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”. So if you don’t have time to make your own, pick up a box or two to always 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 crust recipe, click the link below.

Homemade Pie Crust

 

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I just unroll them and place them over the filled pie pan dishes. I mix a couple of egg with a tablespoon or two of water, then beat that together for a quick egg wash. I brush the sides first, so that any extra pie dough, that hangs over sticks. Then I brush the entire top. Make a few slits in the top of the pie crust for the steam to escape, and they are ready for the oven. Follow the baking instructions on the box for time and temperature.

Equipment: 3- 9-inch glass pie pans
Prep Time. 15 minutes
Yields: 3 pies, 6 serving per pie
Cook Time For Chicken: 35-40 minutes, 350 degrees F.
Cook Time For Filling: ( includes heating chicken broth and the start of the filling. All can be done while the chicken is roasting in the oven). 15-20 minutes.
Bake Time: 20-25 minutes
Total Time: 1 hour 20 minutes

Ingredients:
4 bone-in, skin-on chicken breast that has been roasted, skin removed and bone removed then diced
1 diced yellow onion
1/2  of a 14-ounce bag or box of thawed frozen pearl onions
3/4 of a 1 lb bag of thawed frozen peas
2 1/2 cups of diced fresh carrots, blanched until just fork tender
3/4 of a stick of unsalted melted butter
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

Directions:
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 in a 350-degree oven for 35-40 minutes. Take them out of the oven, let cool before removing the skin and bones. Finish with dicing them into bite-size pieces.

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 3-5 minutes, just until fork tender. In the sink, have the frozen pearl onions and peas in a strainer, run warm tap water over them so they will thaw quicker. Transfer the peas and pearl onions to a large 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 saucepan, heat up the chicken broth. You don’t want to add a cold liquid into the pot. This will slow the cooking process down.

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 heated chicken broth to the flour and onion mixture. Once the broth has thickened, add all the veggies, and cream.

Next, add Kosher salt and black pepper, then stir everything together. Turn the heat to off, add the diced roasted chicken and parsley, 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.

Turn oven temperature to 425 degrees F.
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.

If you want to make homemade pie crust, click the link below for my recipe.

Homemade Pie Crust

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