Savory Chicken Pot Pie
Are you looking for the ultimate comfort food? This Savory Chicken Pot Pie really is the best.
Fair warning: this meal takes time to make. I love to cook, but often go with whatever is easy and quick. This is neither, and it is not for your regular weekday meal. This is for a day when you have the time and want to take the time to make something delicious from scratch.
If you are looking for something easier, I posted my go-to recipe for a quick weeknight pot pie earlier this year: Easy Chicken Pot Pie. That one uses leftover meat, canned cream of chicken soup, and frozen veggies. It is good, but this one is better!
So, Savory Chicken Pot Pie for the Weekly Recipe Win. I only make this a couple times a year. Last weekend, I decided we all deserved it.
This is one of my husband’s favorite meals. The ultimate fall comfort food as the weather turns cool and we all want to snuggle in to a hearty dinner. My kids also love having their own individual pot pies – you can make one big pie in a deep casserole dish or several small ones, or both!
My favorite go-to casserole dish? The classic Corningware Oval if I’m making one whole pie. I used the round one and a bunch of small individual dishes this time. (Non-affiliate link)
What veggies do you love? We added parsnips and leeks this time, and it was amazing! Pick your favorite fall veggies, and add them in!
Start with a 4-6 lb chicken, rub it with olive oil and salt & pepper, and set aside while you cut up all the fresh veggies in 1″ chunks. Toss the veggies in a bowl with olive oil and the spices (and the frozen pearl onions), and toss them into a roasting pan with the chicken.
Roast the chicken and veggies at 375 for an hour. Stir the veggies every 15-20 min or so. When the cook time is about 1/2 way through, take the puff pastry out of the freezer to thaw.
Remove from oven, take chicken out of pan and set aside to cool for a bit while you take out the veggies with a slotted spoon. Add the frozen peas and pimentos to the veggies and mix.
Add butter to the roasting pan, and slowly mix in flour. Once browned in a roux, add in the chicken broth. This recipe makes twice the gravy that my original recipe started with. I always wish for more gravy, and it gives such a creamy, yummy sauce to the pot pie!
While the gravy simmers and thickens, debone the chicken and add the chunks of meat to your pie/casserole dishes. Top with the veggies, and then smother with the gravy and top with the puff pastry.
Mix the cream and egg yolk, brush the pastry with it to make your pies golden brown and beautiful.
Bake pies for 40-50 minutes, and enjoy!
- whole chicken (4-6 lbs)
- 3T olive oil
- 2 garlic cloves, minced
- 2-3 medium peeled potatoes (1" chunks)
- 2-3 parsnips (1" chunks)
- 24 frozen pearl onions
- 3 medium carrots (1" chunks)
- 2 celery ribs (1" chunks)
- 1 leek (1/2" slices)
- 8 mushrooms, quartered
- 2 T chopped parsley
- 1 t dried rosemary
- 1/2 t sage
- 1 cup frozen peas
- 1 (2oz) jar pimentos
- 8-10 T butter
- 9 T flour
- 6 cups chicken broth
- 1 egg yolk
- 1/2 cup heavy cream
- puff pastry
1. Rub chicken with 1T olive oil and sprinkle with salt and pepper
2. Toss potatoes, parsnips, onions, carrots, garlic, leeks, celery, and mushrooms with remaining olive oil, parsley and herbs.
3. Place chicken and veggies in a large roasting pan, bake for 1 hour at 375, stirring veggies occasionally.
4. Remove chicken from pan; remove veggies with a slotted spoon, add peas and pimentos and mix, then set aside.
5. Add butter to pan drippings, mix with flour for a roux. When browned, add chicken stock and bring to a boil. Simmer gravy for about 15 min (or longer) until it is the consistency of cream.
6. Pull meat from chicken, add to individual bowls or large casserole dish; add veggies in bowls, and cover with gravy.
7. Top with pastry dough. Mix cream and yolk and baste the dough.
8. Bake at 400 for 40-50 minutes.
Amount Per Serving: Calories: 1502Total Fat: 139gSaturated Fat: 80gTrans Fat: 5gUnsaturated Fat: 48gCholesterol: 415mgSodium: 1729mgCarbohydrates: 41gFiber: 6gSugar: 8gProtein: 29g