Roasted Chicken Pot Pie
When it comes to comfort food, chicken pot pie is at the top of my list.
Equipment
- 3 glass pie pans 9-inch
- 1 mixing bowl Large
- 1 saucepot 3-quart
- 1 Dutch oven 6-quart
- 1 pastry brush
- 1 chef's knife
- 1 cutting board
Ingredients
Ingredients for the Roasted Chicken:
- 4 chicken breasts bone-in, skin on
- 1/2 cup olive oil
- 2 tbsps kosher salt
- 1 tbsp black pepper Freshly-ground
Ingredients for the Chicken Pot Pies:
- 4 heaping cups roasted chicken Bite-size chunks
- 1 yellow onion Diced
- 1 14.4-ounce bag Frozen Birds Eye pearl onions Thawed (use only 3/4 of the bag of pearl onions)
- 1 15-ounce bag frozen peas Thawed
- 2 1/2 cups leafy-top carrots Diced (cut into half-moons, then cut the half-moons in half) and blanched (until just fork tender)
- 6 tbsps butter Unsalted
- 3/4 cup all-purpose flour
- 1 pinch nutmeg Freshly-grated
- 1/4 cup half-and-half
- 5 cups chicken stock Unsalted
- 2 cubes chicken bullion
- 1 tsp kosher salt
- 1 tsp black pepper Freshly-ground
- 2 tbsps Italian flat-leaf parsley Roughly chopped
- 2 boxes 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 on the home page.
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.