Ingrédients pour Roasted Chicken Pot Pie
- 1.5 lbs bone-in, skin-on chicken thighs and breasts
- Olive Oil
- Salt and pepper to taste
- Potatoes
- 2 large carrots, peeled and diced
- White Pearl Onions
- Garlic
- Mushrooms
- Parsley
- Rosemary
- 1 teaspoon fresh thyme leaves
- Peas
- Chicken Stock
- 4 tablespoons (1/2 stick) unsalted butter
- 4 tablespoons all-purpose flour
- Puff Pastry
- Egg Yolk
- 1 cup heavy cream
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Comment préparer Roasted Chicken Pot Pie
- Preheat oven to 375°F (190°C).
- Roast the chicken: Season the chicken pieces with salt, pepper, and herbs. Roast for 60-75 minutes, or until cooked through.
- Prepare the vegetables: While the chicken roasts, melt butter in a large skillet. Add the carrots, celery, and onion; cook until softened, about 5-7 minutes.
- Make the sauce: Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a simmer and cook until slightly thickened. Stir in the cream, thyme, and salt and pepper to taste.
- Shred the chicken: Once the chicken is cool enough to handle, shred the meat and discard the skin and bones.
- Assemble the pot pie: In a large bowl, combine the shredded chicken, cooked vegetables, and sauce. Pour into a 9-inch pie dish.
- Make the crust (if using homemade): Follow your favorite pie crust recipe, or use store-bought.
- Top with crust: Top the filling with the pie crust, crimping the edges to seal.
- Bake: Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
96g
Fat
126g
Carbs
27g
