Let's Dish With Linda Lou

Where You Taste The Love

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 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.

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Olive Oil

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Diced Roasted Chicken

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Flat Leaf Italian Parsley

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Egg-Wash

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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, 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
3/4 of a 1 lb bag frozen peas, thawed
2 1/2 cups of leafy-top carrots, diced and blanched until just fork tender
3/4 stick (6 tablespoons) of butter, unsalted
3/4 cup of all-purpose flour
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)
*egg wash

Directions:
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 boiling water for 3 to 5 minutes, just until fork tender.

Adjust the temperature to 425-degrees F.
In a large mixing bowl add the peas and pearl onions. Using a slotted spoon transfer them 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 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 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, then enjoy some delicious 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.

Homemade Pie Crust

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Pappardelle, Peas, Pesto, And Pecorino

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I wanted to challenge myself to see if I could get dinner on the table in under 15 minutes. The good news is I did! This is my Pappardelle, Peas, Pesto, And Pecorino.

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Prep Time: 0
Cooking Time: 8 to 10 minutes
Yields: 4 servings
Equipment: 6-quart saucepot, Microplane or box cheese grater, mesh sieve, chef’s knife

Ingredients:
1 package (1 pound) of Flora Pappardelle
1 (8-ounce) container of store-bought fresh basil pesto (in the refrigerated section)
1 pint of sweet San Marzano tomatoes, halved (substitute cherry tomatoes)
1 1/2 cups of frozen peas, thawed
1 1/2 cups of Pecorino, freshly grated
1/2 cup of shredded Parmesan cheese, 1/4 cup for garnish

Directions:
In a large pot of boiling salted water drop the pasta. Cook (following package instructions) for 8 to 10 minutes until al dente. In the meantime, halve the tomatoes and grate the Pecorino cheese. Open the fresh basil pesto and the shredded Pecorino cheese.

Place the grated Pecorino into the bottom of a large serving bowl. Using a pair of tongs, transfer the hot pasta to the serving bowl, toss to combine. Add the peas into the hot pasta water to heat through. Drain into a mesh sieve.

Next, add the pesto to the hot pasta, toss to combine. Add the peas toss to combine. Arrange the halved tomatoes all around the rim of the bowl. Finish with a sprinkling of the shredded Parmesan over the top. Dinner is ready in under 15 minutes. This is my Pappardelle, Peas, Pesto, And Pecorino.

Serve hot.

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Paglia e Fieno

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Better known as Straw and Hay, Paglia e Fieno is a pasta dish for the record books. The spinach pasta mixed in with the standard semolina white-colored pasta makes for a beautiful dish.

What makes this dish so delicious is the crunchy salty bite of the Prosciutto with the creaminess of the sauce. Let’s start with the Prosciutto.

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I’m using Bavette-style pasta which is a different name for a style of Linguine.

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Onions

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Olive Oil

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Mascarpone Cheese

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Flat Leaf Italian Parsley

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Prep Time: 5 minutes
Cook Time: 26 minutes
Total Time: 31 minutes
Yields: 4 servings
Equipment: large deep-sided frying pan (rondeau), 6-quart saucepot, tongs

Ingredients:
1/2 pound of linguine
1/2 pound of spinach linguine
4 slices of Proscuitto, julienned
1 tablespoon of olive oil
2 tablespoons of butter, unsalted
1 large onion, diced
3 cloves of garlic, minced
1 tablespoon of red pepper flakes
1 cup of heavy cream
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 (8-ounce) container of Mascarpone cheese, room temperature
1 1/2 cup of Pecorino Romano cheese, freshly grated
1 cup of frozen peas, thawed
2 tablespoons of Italian flat-leaf parsley, finely chopped

Directions:
Start by rolling up the Prosciutto like a cigar, then slicing it into very thin strips or julienne. To a large cold sauté pan add 1 tablespoon of olive oil and the sliced Proscuitto. Turn the heat to medium and start rendering the fat from the Prosciutto by allowing the sliced Proscuitto to cook for 5 to 7 minutes or until it becomes nice and crisp. Using a slotted spoon transfer to crispy Proscuitto to a plate lined with a paper towel, set aside.

In the sauté pan with the drippings from the Prosciutto melt 2 tablespoons of unsalted butter. Add the diced onion, diced, stir and cook for 2 to 3 minutes until the onions are soft and translucent. Add minced garlic and crushed red pepper flakes, stir to combine, cook for 1 minute more. Next, add the heavy cream, Kosher salt, and freshly ground black pepper, stir to combine.

On the back burner, have a large pot of salted boiling water ready.

Reduce the heat to medium-low add the softened mascarpone cheese. Stir until the cheese melts. Continue to cook and stir until the sauce thickens 3 to 5 minutes.

Drop the pasta and stir. Add the thawed peas to the sauce, stir the peas into the sauce. Turn the heat off, before adding the Italian flat-leaf parsley and Pecorino Romano cheese, stir to combine.

In a large pot of boiling salted water drop the pasta. Cook for 8 to 10 minutes or until al dente. Using a pair of tongs, transfer the pasta directly into the cream sauce. Gently stir the pasta through.

Ladle a good helping of pasta into a porcelain serving bowl. Top with a garnish of the crunchy Prosciutto and a sprinkling of Pecorino Romano. There you have it, Paglia e Fieno, a traditional Italian pasta dish.

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