Roasted Chicken Potpie With Spring Vegetables

READY IN: 2hrs 20mins




  • Preheat the oven to 400°.
  • Season the chicken generously with salt and pepper and arrange in a single layer in a heavy flameproof pan, such as a large skillet or small roasting pan.
  • Roast the chicken until tender and the juices run clear, or it registers 175° on an instant-read thermometer, about 45 minutes.
  • Transfer the chicken to a plate and let it cool until you can handle it easily.
  • Pour all the fat from the pan into a small bowl; do not rinse out the pan; the cooked juices will be part of the sauce.
  • Meanwhile, put the broth in a medium saucepan and bring it to a boil.
  • Add the carrots and cook until just barely tender, about 3 minutes; scoop them out with a slotted spoon and set aside.
  • Add the asparagus to the boiling broth and cook for about 30 seconds; scoop out and add to the carrots; set aside the vegetables and the broth.
  • When the chicken has cooled, pull off the skin, cut off the meat, and cut into small pieces; add to the vegetables.
  • Put the roasting pan over medium heat and add back about 2 tablespoons of the chicken fat.
  • Add the flour and whisk to make a smooth paste.
  • Cook for about 1 minute, whisking constantly, then slowly whisk in the broth to create a smooth sauce.
  • Cook the sauce, whisking frequently, until it is reduced to about 3 cups, is very smooth, and has the consistency of thick gravy, 10-15 minutes.
  • Remove from the heat, add the herbs, lemon zest, lemon juice, and a generous amount of pepper; taste for salt and add if needed.
  • Preheat oven again, at 400°.
  • On a lightly floured counter, roll the pastry just a bit larger than the size and shape of the top of your baking dish (at least 1 1/2 quart capacity); you can also make this using individual oven-proof bowls or ramekins.
  • Slide the pastry onto a baking sheet and bake until puffed and light brown, about 15 minutes.
  • Meanwhile, fold the cooked vegetables, the peas, and chicken into the sauce, and simmer gently to heat everything through.
  • When the pastry is ready, scrape the filling into the baking dish, transfer the pastry top over the filling.
  • Brush the top with a little heavy cream and sprinkle with grated Parmesan.
  • Return to potpie to the oven and continue cooking until the filling is hot and the pastry is deep golden brown, another 3-4 minutes.
  • Serve immediately.
  • **You can prepare the chicken, vegetables, and sauce one day ahead; refrigerate the sauce separately.