Is there anything that is more comforting (other than perhaps homemade chicken noodle soup- more on that later) than a made from scratch chicken pot pie? This is one of my girls’ favorite dishes. Everyone loves it: the crust, the chunks of roasted chicken, the delicate roux and delicious hearty fall vegetables. Making this pot pie for you family simply says, “I love you. You get pie crust for dinner.”
I prefer roasting my vegetables prior to baking to ensure they cook evenly and do not become a mushy mess. Boiling vegetables to me removes all the flavor, but I do par-boil the potatoes for a few minutes to give them an extra head start. I throw in thawed frozen peas right before assembling the pie. Simple carrots, onions and potatoes are added to roasted chicken pulled off the bone. I won’t judge you if you use a store bought pie crust. I don’t know about you, but keeping homemade frozen pie dough in my freezer is not a thing around here- although it is a personal goal I aspire to do. Brush the pie dough (or use puff pastry) with an egg wash for a shiny crust. I love cutting out my kids initials or fall leaves for decorating the pie.
Roasted vegetable Chicken Pot Pie<br>Ingredients
2 bone- in, skin-on chicken breasts
2 TBSP olive oil, divided
2 russet potatoes, peeled and cubed
3 carrots, peeled and cut into 1 inch rounds
1 yellow onion, peeled cut into 1 inch chunks
1 cup frozen peas, thawed
5 TBSP unsalted butter
1/4 cup flour
1/2 tsp salt
1/4 tsp freshly ground pepper
1 tsp fresh thyme
1 tsp fresh sage, chopped fine
2 cups chicken stock, low sodium
1/3 cup cream
one egg, beaten
1 TBSP water
1- 9″ unbaked pie crust
- Pre heat oven to 375. On a large baking sheet, coat chicken with olive oil, salt and pepper. Roast for 30 minutes. Once cooled, remove skin and bones, toss. Cut chicken into bite sized chunks. Set aside.
- Meanwhile, boil potato for five minutes in a pot filled with salted water. Drain.
Set oven to 400 degrees. Place potato, carrots and onions in a roasting pan, coat with additional olive oil, salt and pepper and roast for 20 minutes. Remove vegetables from oven and set aside to cool. Save juices from roasting pan.
- In the same pot you boiled the potatoes, add butter and melt. Slowly add in flour and cook thoroughly until a roux is formed. Add salt and pepper, thyme and sage . Slowly pour in chicken stock whisking constantly. Add in cream. Then add in reserved juices from the vegetables roasting pan. Cook on low until sauce thickens.
- Add vegetables & chicken to sauce. Once everything is well coated, add in thawed peas.
- In a well buttered large casserole dish, add vegetables and chicken and all the sauce.
- Pre heat oven to 425. In a small dish, beat 1 TBSP water with egg. Set aside.
Roll pastry dough out on a floured board until large enough to cover your casserole. Place pie dough over casserole crimping edges. Cut a few slits in the top to allow steam to escape. Chill entire pie for 15 minutes to allow pie crust to set up. Once pie has chilled, brush the entire pie dough with egg wash. Place casserole dish on a large baking sheet lined with foil to prevent spillage into your oven. Bake 30-40 minutes or until pie is bubbling and crust is golden brown. Let cool for 10 minutes prior to serving to allow sauce to set up.
- You can also divide the chicken mixture into smaller portions and bake in small ramekins for individual servings.