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. 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 with talking about the chicken.

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Whenever I roast off chicken, I use chicken breasts that are, skin-on, bone-in.  I roast them off at 350 degrees for 35-40 minutes. I let them cool down for a least 15 minutes before removing them from the bone and then cutting the chicken into bite size pieces. So with the chicken out of the way, here’s how I make my #potpie filling.

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Carrots can take a bit longer to soften, so I blanch some diced carrots off in salted boiling water for about 3-4 minutes. I take them out with a slotted spoon and set them into another pot, or you could use a large bowl , that I have some freshly thawed frozen peas and pearl onions, that I had running under some tap water in a strainer to bring them a little closer to room temperature. The chill coming off these thawed veggies will cool down the diced blanched carrots.

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

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I add some unsalted butter to a dutch oven, on med heat,then after the butter has melted I throw in a diced yellow onion with a pinch of Kosher salt. I saute the onion until just soft and translucent, a couple of minutes or so.  Next, I add in some flour. I cook the flour flavor out as I’m stirring the onions around. This takes only a couple of minutes. You can see the onions get a thick, gummy texture to them. To the onion and flour mixture, I pour the hot chicken broth, that was waiting for me, on med low heat, on the back burner into the pot. Still with the Dutch oven on med heat I stir everything around and when it comes up to a low boil and has thicken, I season the sauce with Kosher salt and pepper. To the thicken broth I add in a bit of half and half. This add some extra richness to the sauce. Next for those veggies.

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After all the veggies have been add, then comes the diced chicken. Finally some freshly chopped flat leaf Italian parsley. Let’s talk crust!  Before I get the crust out I need to divide the filling into three glass pie pans. In my house as soon as my friends here I’m making this dish, I know I need to make extra to share.

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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. Like I’ve said before, ” the 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 have them on hand when you need it.

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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.

Prep Time. 15 minutes ( includes, dicing onion, blanching carrots, and thawing frozen veggies by running them under warm water in a strainer.
Yields: 3 pies
Cook Time For Chicken: 35-40 minutes at 350 degrees
Cook Time For Filling: ( includes chicken broth and the start of the filling. All can be done while chicken is roasting in the oven. 15-20 minutes.
4 bone-in, skin-on chicken breast that have been roasted, skin removed and bone removed then diced
1 diced yellow onion
1/2 of a 14 ounce bag or box of frozen pearl onions
3/4 of a 1 lb bag of frozen peas
2-1/2 cups of diced fresh carrots
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 low sodium 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. 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. Finishing with dicing them into bite size pieces. While the chicken is roasting, have the chicken broth and bullion cubes slowly heating up on a back burner. As this is happening, dice the onion and carrots. Blanch the diced carrots in some salted boiling water for 3-4 minutes. In the sink, have the frozen pearl onions and peas in a strainer with some tap water running over them so they will defrost, but still be somewhat chilled. In a large bowl or another pot, whatever you have on hand at the time, pour in the peas and pearl onions  When the carrots have been blanched, take them out with a slotted spoon and add them to the chilled but thawed the peas and onions. In a Dutch oven, on med heat, start the sauce with the melted butter, diced onion, and flour. Add the heated low sodium chicken broth to the flour and onion mixture. Once the broth has thicken, add in all the veggies, and cream. Next the Kosher salt and pepper, then stir everything together. Turn the heat off, then 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 pie crusts over each dish and brush the egg wash all over the top of the dough. Finally, follow the baking instructions of the pie crust box for time and temperature. Take out of the oven and let rest for about 15 minutes, then enjoy some delicious roasted chicken, chicken pot pie.


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