Chicken Pot Pie is the ultimate comfort food. My shortcut, other than my husband doing the dishes, is frozen puff pastry for the crust. Another potential shortcut is to use store-bought roasted chicken. I have time today so I will roast the chicken myself. I’m using thighs, which I think have more flavor than breasts. But if you like white meat, obviously use breasts.
Let’s cook some food!
I am only baking two for us today, so I will wrap the rest in foil and freeze them for later. They will be perfect for a quick and easy dinner during a busy week day or when it’s my husband’s turn to make dinner. You don’t need to thaw them, just unwrap them and bake in the oven for 25-30 minutes and dinner is ready.
Hope you give this Chicken Pot Pie a try. The recipe is below.
- Roast chicken:
- 3 pounds bone-in, skin-on chicken thighs, patted dry
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 tablespoons chicken fat from roasted chicken (or unsalted butter if you use store-bought roasted chicken)
- 1 large chopped onion
- ½ tablespoon plus 1 teaspoon salt
- ½ teaspoon and a dash black pepper
- 3 medium carrots, peeled and cut into ¼-inch pieces
- 1 small bulb fennel, cut into quarters and sliced crosswise into ¼-inch pieces
- 1 parsnip, peeled and cut crosswise into ¼-inch pieces
- 4 cloves garlic, minced
- 6 tablespoons all-purpose flour
- ¼ cup dry white wine
- 4 cups chicken stock (32 oz.)
- ¼ cup milk
- ¾ cup frozen peas
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons fresh thyme leaves
- 1 egg beaten with a little bit of water for egg wash
- Pie crust:
- 2 sheets frozen puff pastry, thawed.
- For roasted chicken, preheat the oven to 325 degrees F. In a large bowl, slather olive oil over the chicken, then sprinkle with granulated garlic, paprika, 1 teaspoon salt and ½ teaspoon pepper. Set the chicken on a rack in a baking sheet. Roast the chicken until the skin is golden and crispy, about 45 to 50 minutes. Reserve 6 tablespoons of chicken fat from the baking sheet.
- When cool enough to handle, remove the skin and discard. Next, 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 reserved chicken fat (or butter if you use store bought roasted chicken) in a large pan over medium-high heat. When the fat is hot, add the onions, ½ teaspoon salt and a dash of pepper; cook until soft, about 3 minutes.
- Add the carrots, fennel and parsnip; cook until the vegetables are brightly colored, 2 to 3 minutes. Add the garlic and stir. When fragrant, stir in the flour. Cook for about 5 minutes, stirring constantly.
- Add white wine. When the liquid has almost evaporated, stir in the chicken stock and milk. Stir until the sauce is thick enough to coat the back of a spoon, about 10 minutes.
- Remove from the heat and stir in the chicken, peas, parsley, thyme, 1 tablespoon salt and ½ teaspoon pepper.
- To assemble, preheat the oven to 400 degrees F. On a lightly floured surface, roll each puff pastry sheet into an 8 x 8 square. Cut them with a knife or a pizza cutter into ½ inch strips (long enough for each ramekins). I like small individual ramekins but you can also use one big one.
- Pour the filling into the ramekins. Brush the rim with the egg wash. Lay out pastry strips on top and weave them. Press the crust to the rim.
- Lightly brush the top with the egg wash. Bake until the crust is golden brown, about 10-12 minutes.
Also, if you can't find parsnip and fennel, add more carrots and peas.