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 foolproof.
I’m using a ready-made pie crust from the store for this, just to make this dish 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 all the time. 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, you can always make it the day before. For my Homemade Pie Crust recipe, click the link at the end of this post.
Prep Time. 15 minutes
Cook Time For Chicken: 35 to 40 minutes
Cook Time For Filling: 15 to 20 minutes (filling can be made while the chicken is roasting)
Bake Time: 20 to 25 minutes
Total Time: 1 hour 20 minutes
Yields: 3 pies
Equipment: 3 (9-inch) glass pie pans, 1 large mixing bowl, 1 (3-quart) saucepot, 1 (6-quart) Dutch oven, pastry brush
Ingredients For Roasted Chicken:
4 chicken breasts, bone-in skin-on
1/2 cup of olive oil
2 tablespoons of Kosher salt
1 tablespoon of freshly ground black pepper
Ingredients For Chicken Pot Pies:
4 heaping cups of roasted chicken, bite-size chunks
1 diced yellow onion
3/4 of a (14.4-ounce) bag of frozen Birds Eye pearl onions, thawed
1 (15-ounce) bag frozen peas, thawed
2 1/2 cups of leafy-top carrots, diced (cut into half-moons then cut the half-moons in half) and blanched (until just fork tender)
3/4 stick (6 tablespoons) of butter, unsalted
3/4 cup of all-purpose flour
Tiny pinch of nutmeg, freshly grated
1/4 cup of half-and-half
5 cups of chicken stock, unsalted
2 chicken bullion cubes
1 teaspoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of Italian flat-leaf parsley, roughly chopped
2 boxes of store-bought ready-made pie crusts (substitute homemade pie crust, link below)
Preheat oven to 350-degrees F.
Place the chicken onto two rimmed baking sheet pans. Rub each breast with equal amounts of olive oil. Sprinkle each breast with Kosher salt and fresh ground black pepper. Roast for 35 to 40 minutes.
Remove the chicken the oven, allow it to cool before removing the skins and bones. Dice the chicken into bite-size pieces, transfer to a large mixing 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 salted boiling water for 3 to 5 minutes, or until just fork tender.
Adjust the temperature to 425-degrees F.
In a large mixing bowl add the thawed peas and pearl onions. Using a slotted spoon transfer the blanced carrots to the bowl containing the peas and onions.
In a saucepot over medium heat dissolve the bullion cubes in the chicken stock.
In a Dutch oven, on medium heat, start the sauce. Melt the butter, add the diced onion, and all-purpose flour, pinch of freshly grated nutmeg, 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 half-and-half, stir to combine.
Turn the heat to off, add the diced roasted chicken and chopped Italian flat-leaf 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 *eggwash all over the top of the dough, including the sides. Vent the top of each of the pie.
Finally, follow the baking instructions on the box for the time, usually around 20 to 25 minutes, or until golden brown. Take out of the oven and let rest for about 15 minutes. There you have it my Roasted Chicken Pot Pie.
Recipe for homemade pie crust, click the link below for my recipe.
*egg wash: A mixture of 2 beaten large eggs with 2 tablespoons of milk.