Roasted Chicken Pot Pie

Recipe by kiwidutch
READY IN: 2hrs 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • SAUCE
  • 4
    cups chicken stock
  • 6
    tablespoons butter (or less)
  • 6
    tablespoons flour
  • salt and pepper
  • 1
    puff pastry (hommade or purchased)
  • EGG WASH
  • 12
    egg yolk, beaten
  • 14
    cup cream
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DIRECTIONS

  • 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.
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