Roasted Chicken Pot Pie Food

ROASTED CHICKEN POT PIE

Steps:

• 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.

SOUTHWESTERN POT PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
• Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
• Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.

ROASTED CHICKEN POT PIE

Steps:

• For the crust: Combine the flour, butter, Parmesan and a pinch of salt in the bowl of a food processor fitted with the pastry blade. Pulse a few times until the mixture resembles fine gravel. Add up to 8 tablespoons of ice water, a few tablespoons at a time, until the dough comes together and forms a ball. Remove from the food processor and form the dough into a disk; wrap it in plastic wrap and refrigerate for at least 30 minutes or until ready to use.
• For the roast chicken: Meanwhile, preheat the oven to 325 degrees F. In a large bowl, slather the chicken with the olive oil and sprinkle with the granulated garlic, paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Set the chicken on a rack in a roasting pan and roast until the skin is golden and crispy and a thermometer inserted into the thickest part of a thigh reaches 165 degrees F, 45 to 60 minutes. Set aside to cool.
• When cool enough to handle, remove the skin, pull the meat from the bones and tear it into bite-size pieces (you need 4 cups of the meat for the pie).
• For the filling: Heat the butter in a Dutch oven over medium-high heat. When the butter has melted, add the onion, 1/2 teaspoon salt and a dash of pepper and cook until soft, about 3 minutes. Add the carrots, fennel and parsnip and cook until the vegetables are brightly colored, 2 to 3 minutes. Add the garlic and when fragrant, stir in the flour. Cook for about 5 minutes, stirring constantly. Add the sherry and scrape up any bits stuck to the pan. When the liquid has almost evaporated, stir in the chicken stock and milk and cook, stirring, until the sauce is thick enough to coat the back of a spoon, about 10 minutes. If the sauce becomes too thick, add more chicken stock to reach the desired consistency. Remove from the heat and stir in the chicken, peas, parsley, thyme, 1 tablespoon salt and 1/2 teaspoon pepper.
• To assemble: Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough to a 1/4-inch-thick rectangle, about 15 inches long by 11 inches wide. If using individual ramekins, cut 6 circles in the shape of the ramekins plus an extra 1-inch overhang. If using a 9-by-13-inch pan or similar-sized shallow baking dish, cut to that shape plus an extra 1-inch overhang.
• Pour the filling into the ramekins or pan. Lay the dough over the filling and trim to 1/2 inch from the edge. Fold the overhang under itself to create a lip around the edge and use your fingers to flute the edges, or use the tines of a fork to create an attractive edge. Alternatively, simply tuck the overhang dough into the side of the pan. Cut a 1-inch vent hole in each small pie or four to six 1-inch vent holes in a large pie.
• In a small bowl, lightly beat the egg with 1 tablespoon water. Lightly brush the pie crust with the beaten egg.
• Bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes for small pies and about 60 minutes for a large pie.

CHICKEN POT PIE

Steps:

• For the chicken: Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes, and then remove the chicken from the pot. Set the chicken aside to cool briefly.
• Shred the chicken with 2 forks, reserving the bones. For the stock, return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
• For the pot pie: When you're ready to use the Thyme Pastry, remove from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes. Preheat the oven to 400 degrees F.
• Begin by finely dicing the vegetables. Slice the celery stalks into narrow strips, then slice in the other direction to create a fine dice. Repeat this process with the carrots, and the onion.
• Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery. Saute until the vegetables start to turn translucent, a couple of minutes.
• Add 2 cups of the shredded chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently.
• Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine if using. The flour will combine with the chicken to create a delicious gravy. Next, add the peas.
• Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the thyme, salt and pepper, and remove from the heat. Taste and adjust the seasonings as needed. Be sure it's adequately salted!
• Pour the chicken mixture into a deep pie pan or small casserole dish.
• Roll out the pastry so that it's 1 inch larger than the pan. Place the crust on top of the chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal. I don't worry about making a perfect edge on my chicken pot pie because a) it looks more rustic and b) I'm lazy, hungry and I want to eat.
• Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Cool for 10 minutes before serving.
• To freeze: Allow the filling to cool completely then top with the crust. Cover with plastic wrap or aluminum foil and place in the freezer.
• To cook from frozen: Remove the pot pie from the freezer, brush with egg wash (1 egg mixed with 2 tablespoons water or cream) and place directly in a 375-degree F oven and bake until lightly browned and bubbly, 30 to 45 minutes.
• For the thyme pastry: Combine the flour and salt in a large bowl. Using pastry cutter, gradually work the butter into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
• Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. (Dividing the dough in half results in two pretty generous pie crusts. If you desire a thinner crust, you may divide the dough into three crusts.)
• Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. This makes it much easier to roll out the crust later. After flattening, seal the bag tightly.
• Repeat with the other half of the dough and place the plastic bags in the freezer. I like to make several batches of pie crust at a time so I always have a crust ready to go.
• For recipes other than this pot pie, remove from the bag and place on a lightly floured surface. With a rolling pin, begin rolling the dough from the center, outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.
• If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes; no back-and-forth rolling.
• Again with a spatula, loosen and lift the pie crust and carefully lay it over a pie pan. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges.
• Because it's quick and easy, I just tuck the excess dough under itself above the rim. Then you can apply whatever decorative effects that you like to the edge. Or you can leave it plain if you'd like! Just tell yourself it's more rustic that way!
• Fill the pie crust with filling and bake according to the pie recipe's directions. Or, for a pre-baked crust, fill with pie weights (or pinto beans placed on aluminum foil) and bake at 400 degrees F until golden, about 10 minutes.

CHICKEN POT PIE

Steps:

• For the roasted chicken: Combine the salt, sugar, rosemary, garlic, onion, peppercorns, bay leaves and 1 gallon cold water in a large pot. Bring to a boil; boil for 5 minutes, then turn off the heat and add enough ice to chill the brine.
• Rinse the chicken and spatchcock it (remove the backbone). Submerge the chicken in the brine, cover and refrigerate overnight.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the brine, rinse and place skin-side up on a wire rack. Roast until the internal temperature reaches 165 degrees F, about 1 hour 30 minutes. Let the chicken cool enough to shred by hand. Pull the meat from the bones and set aside.
• For the crust: Combine the flour, vegetable shortening and salt in a large bowl. Mix with your hands until marble-sized chunks (diameter of a quarter) form. Add the ice water and slowly mix with your hands until the mixture just binds. Chill the dough for at least 1 hour or up to overnight.
• Remove the chilled dough, dust a surface with flour and roll out to 1/2 inch thick with a rolling pin. Fold the dough into thirds and roll out 1/4 inch thick. Cut the dough into the desired shape and chill for 1 hour.
• For the curry filling: In a large pot, add the carrots, onions, celery, mushrooms, butter, salt and pepper. Cook on medium heat until just tender. Add the flour and curry powder, then slowly whisk in the stock. Cook until thickened. Turn off the heat and add the cream and green peas.
• Preheat the oven to 450 degrees F.
• To build the pot pies, arrange four 12-ounce baking dishes on a sheet pan, fill two-thirds to the top with the curry filling, then add the shredded chicken and top with the crust. Bake until the crust is golden brown, about 20 minutes.

CHICKEN POT PIE

Steps:

• Make the dough: Combine the flour, sugar, salt, thyme and chives in a food processor and pulse a few times to evenly combine. Add the butter and pulse 7 or 8 times until the butter is in pea-size bits. Add the vinegar and 2 tablespoons ice water and pulse just until the dough starts to come together into a ball. (Add 1 to 2 more tablespoons ice water if the dough is too dry.) Form the dough into a disk. Wrap in plastic wrap and refrigerate while you make the filling, at least 1 hour.
• Make the filling: Pile the 2 crushed garlic cloves, bay leaf, lemon peel, peppercorns and coriander seeds on a square of cheesecloth. Bring the corners together to form a pouch and tie with a piece of kitchen twine.
• Combine the chicken, chicken broth and cheesecloth pouch in a medium saucepan and bring to a boil. Reduce to a rapid simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs. Strain the liquid through a fine-mesh sieve into a medium bowl; discard the cheesecloth pouch. Wipe out the saucepan; return the strained broth to the pan and keep at a very gentle simmer over low heat. Shred the chicken using 2 forks.
• Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the potato, 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook until the potato is slightly softened, about 5 minutes. Add the 3 minced garlic cloves and the thyme and cook until softened, 1 minute. Add the vinegar and cook until the liquid has evaporated, about 1 minute. Stir in the flour until the vegetables are evenly coated. Pour in 1 3/4 cups of the strained chicken broth (save the rest for another use). Bring to a gentle boil and cook until thickened, 2 to 3 minutes.
• Remove the pot from the heat and stir in the heavy cream. Add the shredded chicken, parsley and peas and stir to combine and heat through; season with salt and pepper. Transfer the filling to a 9 1/2-inch deep-dish pie plate and let cool until no longer steaming, about 20 minutes.
• Bake the pot pie: Preheat the oven to 375˚ F. On a lightly floured surface, roll out the pie dough into an 11-inch round, about 1/8 inch thick. Place it over the filling. Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough. Beat the egg and 1 teaspoon water in a small bowl. Brush the crust all over with the egg wash. Place the pot pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 50 minutes to 1 hour. Let cool 20 minutes before serving.

SPRING CHICKEN POT PIE

Steps:

• Season the chicken thighs with some salt and pepper. Heat the oil in a heavy-based saucepan and fry the chicken for 3-4 mins on each side until lightly golden, then transfer to a plate. Add the bacon to the pan and fry for 5 mins until golden. Tip in the leeks and fry for another 5 mins.
• Sprinkle the flour over the leeks and bacon, and stir until combined. Add the wine, if using, and bubble for a few minutes, then add the stock and stir well. Slice the chicken and return it to the pan - don't worry if it's not fully cooked through at this point, it will finish cooking in the oven.
• Stir in the crème fraîche, peas, 1 tbsp mustard and the tarragon, and bubble for a few minutes until thick and saucy. Add a splash more stock or water if it seems too thick Remove the pie filling from the heat. Whisk the remaining ½ tbsp mustard with the egg in a bowl.
• Heat the oven to 200C/180C fan/gas 6. Spoon the filling into a pie dish with a lip and use some of the egg mix to brush the sides of the dish. Unroll the pastry over the top of the pie and crimp the edges against the sides of the dish, then cut away any excess with a knife. Will keep frozen, well covered, for up to three months.
• Brush the remaining egg glaze over the pie and make a small steam hole in the middle. Bake for 40 mins until golden and puffed. Serve with buttered new potatoes and steamed greens or carrots, if you like.

HERB CRUST CHICKEN POT PIE

Steps:

• Over high heat melt the filling butter, and add flour to make a roux.
• Add milk and chicken stock, whisk together.
• Reduce heat, add garlic powder, black pepper and pulled chicken meat, and simmer.
• Meanwhile, chop carrots and potatoes to bite sized pieces, and boil in medium saucepan until tender.
• Warm frozen peas and green beans in microwave or over stovetop as directed on package.
• Drain veggies and add to the cream mixture. Remove from heat.
• Sift together dry crust ingredients.
• Cut in cold butter, add water and gently pat together. Do NOT over mix!
• Divide dough in half and roll out on a floured surface.
• Line the bottom of a 10-12-inch glass bowl with half of the rolled dough. Press gently against inside.
• Add filling and top with the other half of the rolled dough.
• Seal edges by squeezing together top and bottom dough.
• Using a knife, cut several small incisions on surface of dough to allow steam to escape.
• Bake at 400°F on center rack for 45 minutes, or until golden brown.

EASY CHICKEN POT PIE WITH POTATO TOP

Steps:

• Preheat oven to 375°F.
• Unroll Pie crust and press into 2.5 qt casserole (you may need to use a rolling pin to make it larger to fit the casserole).
• Mix together chicken, soup, milk, and vegetables.
• Pour chicken mixture into casserole.
• Mash potatoes with butter and milk, salt and pepper to taste.
• Spoon mashed potato topping onto pie, and gently smooth it over evenly.
• Bake in a preheated oven for 45-60 minutes.

CHICKEN DINNER POT PIE

Steps:

• Heat oven to 425 degrees.
• Prepare pastry, cut top into lattice strips.
• (I use just a regular pie top with slits cut in it. It's quicker).
• Melt butter in large skillet over low heat; stir in flour, salt, pepper and thyme.
• Cook, stirring until mixture is smooth and bubbly.
• Remove from heat.
• Stir in chicken broth and cream.
• Heat to boiling, stirring constantly.
• Boil and stir for one minute.
• Stir in chicken and vegetables.
• Pour into pastry lined pie pan.
• Cover with lattice top.
• Cover edge with 2-3 inch strips of foil to prevent excessive browning.
• Remove foil for the last 15 minutes of baking.
• Bake for 35 to 40 or until crust is brown.

DELICIOUS CHICKEN POT PIE

Steps:

• Preheat oven to 400°F.
• Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
• Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
• Combine broth and half and half.
• Gradually stir into vegetable mixture.
• Cook over medium heat stirring constantly until thickened and bubbly.
• Stir in salt and pepper; add chicken and stir well.
• Pour into shallow 2 quart casserole dish and top with pie shells.
• Cut slits to allow steam to escape.
• Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

CHICKEN POT PIE

Steps:

• For crust:
• Mix flour, salt, and baking powder in a food processor. Add cubed butter and shortening and process until mixture resembles coarse meal with some pea-size lumps. With machine running, add 1/2 cup ice water and process, adding more water by teaspoonfuls if dry, until dough forms. Form dough into a ball; flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
• Line a baking sheet with parchment paper. Place chilled dough on a lightly floured surface and roll out to a 12x9 1/2" rectangle, about 1/4" thick. Place on prepared sheet and cover tightly with plastic wrap. Chill. DO AHEAD: Can be made 6 hours ahead. Keep chilled.
• For chicken:
• Preheat oven to 400°. Place carrots, onion, and leek on a rimmed baking sheet and roast until golden brown, about 30 minutes. Transfer to a large pot fitted with a lid. Add chicken, breast side down, celery, thyme sprigs, wine, salt, and peppercorns to pot. Add 8 cups water to cover and bring to a boil. Reduce heat to low and simmer gently for 10 minutes. Remove pot from heat, cover, and poach chicken until cooked through, about 35 minutes.
• Remove chicken from pot and set aside until cool. Reserve broth. Shred meat; discard skin and bones. Set a large strainer over another pot. Strain broth into clean pot. Stir in tomato paste. Return to medium heat and simmer, uncovered, until reduced to 5 cups, about 40 minutes. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool. Cover chicken and broth separately; keep chilled. Rewarm broth before continuing.
• For filling:
• Place dried chanterelles in a small bowl and cover with 1 cup hot water. Let steep for 10 minutes; set aside. Reserve soaking liquid. Cook carrots in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a medium bowl. Add peas to saucepan; cook for 1 minute; transfer to bowl with carrots. Add onions to saucepan and cook until crisp-tender, about 2 minutes. Remove from pot and set aside; let cool. Peel onions.
• In a large heavy saucepan, melt butter over medium heat. Whisk in flour. Cook over medium-low heat, whisking constantly, until golden brown, about 10 minutes. Whisk in herbs and warm broth from chicken. Using a slotted spoon, transfer chanterelles to saucepan. Pour in soaking liquid, leaving sediment behind. Simmer for 20 minutes.
• Set a strainer over another large pot. Strain broth into pot; discard solids. Add chicken, carrots, peas, onions, mushrooms, and potatoes. Bring to a simmer. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool; cover and keep chilled. Rewarm before continuing.
• Preheat oven to 400°F. Spoon filling into an 11x8x2" or 2 1/2-quart round baking dish. (Add pie bird, if using.) Top with pastry, pinching edges to seal. If not using pie bird, cut a 1" slit in center of crust for steam to vent. Brush pastry with beaten egg, and sprinkle with sea salt and pepper, if desired.
• Place pot pie on a rimmed baking sheet. Bake until crust is golden brown and filling is bubbly, about 45 minutes.