Chicken Pot Pie

Hey guys! So other night I made roasted lemon rosemary chicken. I actually made 2 chickens, so I had one left over to do something with. It was moist and delish, so I was trying to think of a different way to repurpose it into something different for dinner tonight. I researched a few recipes and came across a few pot pie recipes. SOLD! My parents took the girls to the zoo today, so I knew they would be bringing them back tired and hungry (my parents and the girls). I had enough to invite everyone over, and I even had enough leftover for my parents to take to my brother who could not join us. Step away from the frozen pot pies and be empowered to take charge in your own kitchen. After all, these are easy as pot pie to make 😉

First, start with a cooked chicken. You could use a rotisserie, poached chicken breast, leftover chicken of some sort, like this…

Lemon Rosemary Chicken

Stuff your chicken with a few halved lemons. Put rosemary leaves under the skin, and rub the bird with olive oil and salt and pepper. Cook on 450 for about 25 minutes. Drop temp to 400 for another hour or so. Mine ended up being undercooked, so I needed to add it in another 30 minutes. Always use a oven thermometer or a meat thermometer.
chicken

chicken 2

Chicken Pot Pie

Ingredients
4 tablespoons butter
1 medium onion diced
4 carrots diced
6-8 small yellow potatoes diced
1 container of mushrooms sliced
2 stalks of celery sliced
1 cup all purpose flour
4 cups chicken broth
1 cup frozen peas
3 cups chopped/diced/shredded cooked chicken
fresh herbs- rosemary, oregano, thyme, etc
salt and pepper to taste
2 sheets puff pastry
1 egg yolk
1 teaspoon water
salt and pepper to taste

Directions

In a heavy stock pot or med-large sauce pan- melt butter and cook veggies (not peas) on med. heat for about 10 minutes or so. Add flour, salt and pepper, mix until pale yellow, about 6 minutes. Add broth and whisk frequently. Bring to a boil and continue stirring until it thickens. 5-10 minutes. Stir in chicken, frozen peas, and herbs. 017

Potion out your mixture in your ramekins and refrigerate for at least 20 minutes (can be done up to 1 day).
Preheat oven to 375
Take your puff pastry and portion out what you need. Vent the pastry with 3 or 4 slits. Put on top of ramekins. Stir your egg yolk and water and use a pastry brush to cover each top.

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Place on a foil lined baking sheet. Bake about 30 minutes or until puff pastry turns golden brown. They will be super hot, so let cool and set for 5-20 minutes before digging in. For the girls, I cut into them to let the steam escape a bit Enjoy!!!019

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