The ultimate roasted chicken pot pie. Can be made mostly in advance.
Make and share this Roasted Chicken Pot Pie recipe from Food.com.
- 1 (3 lb) chicken
- 3 tablespoons olive oil
- salt and pepper
- 2 medium potatoes, cut into 1/2 inch chunks (Yukon Gold)
- 3 medium carrots, cut into 1/2 inch chunks
- 24 white pearl onions, peeled & left whole
- 1 clove garlic, minced
- 8 mushrooms, halved or quartered if large
- 2 tablespoons chopped parsley
- 2 tablespoons chopped rosemary
- 2 tablespoons chopped thyme
- 1 cup peas, defrosted if frozen
- 4 cups chicken stock
- 6 tablespoons butter (or less)
- 6 tablespoons flour
- salt and pepper
- 1 puff pastry (hommade or purchased)
- 1⁄2 egg yolk, beaten
- 1⁄4 cup cream
- Roast the Chicken& Vegetables: Preheat oven to 375º.
- Rub chicken with 1 T olive oil& sprinkle generously, inside& out, with salt& pepper.
- Toss potatoes, carrots, onions, garlic, mushrooms,& herbs with remaining 2 T olive oil& some salt& pepper.
- Set the chicken breast-side down in a large flameproof roasting pan& scatter the vegetables around the chicken.
- Roast for 1 1/4 hours, stirring vegetables several times.
- Remove chicken form the pan to cool.
- Remove vegetables with a slotted spoon& set aside in a bowl with the peas.
- Don't clean out the roasting pan.
- When the chicken has cooled (at least 15 minutes) pull the meat form the bones, discarding skin& bones.
- Cut meat into small chunks (1/2" to 1") & set aside (do this after the sauce is made or while someone else is making the sauce).
- Make the Sauce: If there are not a lot of juices & fat in the pan, skip to step 15.
- If there are, pour the fat & juices into a measuring cup or gravy separator; separate the fat from the juice.
- Add juices to the chicken stock& add enough butter to the fat to make 6 T total fat & butter.
- Put the roasting pan (which should still have caramelized bits in it from the chicken& vegetables) on the stove over medium heat.
- Pour in the 6 T fat+butter; when melted & bubbling, add flour & stir constantly to make a smooth roux.
- Scrape up any caramelized bits.
- Cook the roux, stirring constantly, until lightly browned, about 5 minutes.
- Add the stock, bring to a boil,& simmer.
- Continue to stir & scrape the bottom of the pan.
- Cook the sauce for at least 15 minutes, whisking occasionally, until it is as thick as heavy cream.
- Season with salt, pepper,& more herbs to taste.
- Make the Egg Wash: Whisk together the egg yolk& cream.
- Set aside.
- Assemble the Pot Pie (s): Preheat oven to 400º.
- Choose 4 ovenproof bowls (18 oz each) OR a 2-qt casserole.
- Cut out a circle template of foil or paper that is about the size of the rim of each bowl or casserole.
- Divide the chicken, vegetables,& sauce among the dishes.
- Place on a baking sheet (to catch any drips in the oven).
- For individual pies: On a floured board, cut the dough into 4 pieces.
- Quickly roll out each piece into a larger circle than the circle template (the extra dough will drape down the sides of the bowls).
- Remember to work quickly so the butter in the pastry doesn't start to melt- you may need to sprinkle dough to keep the pastry from sticking.
- As each one is rolled out, place on top of the filled bowls, pressing along the edges.
- For one large pie, lay the dough on a floured board& roll out to a the same shape, but larger than, the casserole template (the extra dough will drape down the side).
- Remember to work fast so the butter in the pastry doesn't start to melt- you may need to sprinkle dough to keep the pastry from sticking.
- Lay the dough on top of the filled casserole& press along the edges.
- Brush the Egg Wash onto the pastry with a pastry brush.
- You do not need to make any vent holes- steam will escape along the edges of the pastry.
- Bake for 30 to 55 minutes, until the crust is thoroughly browned& puffed.
- NOTES: Advance Preparation: The Puff Pastry and the filling (chicken, vegetables,& sauce mixed together) can be made 1 to 2 days ahead of time& refrigerated.
- The Puff can even be frozen for a few weeks.