When it comes to comfort food, chicken pot pie is at the top of my list.  For this recipe, I decided to roast the chicken first before adding it 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 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 fridge to have on hand.

If you want to make your 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 40 minutes
Yields: 3 (9-inch) pies (18 servings)
Equipment: 3 (9-inch) glass pie pans, 1 large mixing bowl, 1 (3-quart) saucepot, 1 (6-quart) Dutch oven, pastry brush, chef’s knife, cutting board

Ingredients for the Roasted Chicken:
4 chicken breasts, bone-in, skin-on
1/2 cup of olive oil
2 tablespoons of kosher salt
1 tablespoon of black pepper, freshly-ground

Ingredients for the Chicken Pot Pies:
4 heaping cups of roasted chicken, bite-size chunks
1 yellow onion, diced
3/4  of a (14.4-ounce) bag of frozen Birds Eye pearl onions, thawed
1 (15-ounce) bag of 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
1 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 black pepper, freshly-ground
2 tablespoons of Italian flat-leaf parsley, roughly chopped
2 boxes of store-bought, ready-made pie crusts (substitute homemade pie crust, link below)
*egg wash

Instructions:
Preheat oven to 350°F.
Place the chicken on 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 35-40 minutes.

Remove the chicken from the oven, and allow it to cool before removing the skin and bones. Dice the chicken into bite-sized pieces, and 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 3-5 minutes, or until just fork-tender.

Adjust the temperature to 425°F.
In a large mixing bowl, add the thawed peas and pearl onions. Using a slotted spoon, transfer the blanched 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, all-purpose flour, and a 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 the broth thickens. Add all the veggies, kosher salt, fresh-ground black pepper, and half-and-half, and stir to combine.

Turn the heat off, add the diced roasted chicken and chopped Italian flat-leaf parsley, and 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 tops with a slit.

Finally, follow the baking instructions on the box for the time, usually around 20-25 minutes, or until golden brown. Take it out of the oven and let it rest for about 15 minutes.

There you have it, my Roasted Chicken Pot Pie.

Recipe for homemade pie crust: click the link below.

Notes:
1) *egg wash: A mixture of 2 beaten large eggs with 2 tablespoons of milk.

2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/

https://lindalouhamel.com/2014/09/04/conquering-the-crust/