Roasted Vegetable Chicken Pot Pie

Roasted Vegetable Chicken Pot Pie. Turn leftover roast chicken or turkey into an incredible comfort food meal with vegetables that are roasted to bring to their natural sweetness.

Roasted Vegetable Chicken Pot Pie

I don’t know that there could be a better winter warm up meal than this one. This is real stick to your ribs comfort food.

My kids in particular love chicken pot pie and I sometimes roast an extra chicken for Sunday super just to make pot pie a day or two afterward..

Roasted Vegetable Chicken Pot Pie

This recipe started out long ago as leftovers from a roast chicken dinner. Rather than make a roast chicken stew, I like to prepare and keep all the elements of the filling separate.,

The chicken, the roasted vegetables and the gravy, are all kept separate until the pie is ready to be constructed. This keeps all the components intact within the crust without blending together into an unidentifiable mush.

We generally serve this meal with English Style Roasted Potatoes on the side; often making an extra half batch of the gravy in the pie recipe to pour onto them.

As I always do with roasted potatoes, the photo shows roasted garlic which is cooked along with the potatoes. You will want to take the garlic out before the potatoes are fully cooked or it will burn. The mellow sweetness of roasted garlic with a dollop of sour cream is simply amazing on roasted potatoes.

Like this Chicken Pot Pie recipe?

You’ll find many more delicious chicken ideas in our Chicken Recipes Category and lots more leftover ideas in our Leftover Recipes Category.

To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram.

You might also like to try our Braised Beef Pot Pie with Biscuit Topping.

Braised Beef Pot Pie with Biscuit Topping

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Roasted Vegetable Chicken Pot Pie

Prep Time

45 mins

Cook Time

2 hrs 25 mins

Total Time

3 hrs 10 mins

 

Roasted Vegetable Chicken Pot Pie - turn leftover roast chicken or turkey into an incredible comfort food meal without vegetables that are roasted to bring to their natural sweetness. 

Course: Dinner, Leftovers

Cuisine: North American

Servings: 6 to 8 servings

Author: Barry C. Parsons

Ingredients

For the Pastry (see recipe notes)

• 1 cup very cold butter cut into small cubes
• 2 ½ cups flour
• ½ tsp salt
• 1/3 to ½ cup ice water (Only enough to make a dough form.)

Filling

• 2 - 3 large carrots sliced
• 2 to 3 large parsnips sliced
• 2 stalks celery sliced
• 1 cup button mushrooms (optional)
• 4 cloves garlic (UNPEELED)
• 4 tbsp olive oil
• Salt and pepper to season

For the Gravy

• 4 cups low sodium chicken stock
• 1/2 tsp ground sage
• 2 tbsp dried summer savoury
• Roasted garlic paste (reserved from roasting the vegetable)
• Salt and pepper to taste
• 3 tbsp flour shaken into ½ cup cold water (to make a slurry to thicken the gravy)

You will also need

• 1 ½ pounds precooked roasted chicken (cubed)

Instructions

Start by making your pastry

1. Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
2. Pour cold water over the mixture and work in by tossing with a fork until dough begins to form.
3. Use your hands as little as possible and work the dough as little as possible until you can form it into a ball.
4. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.
5. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
6. Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate. Don’t trim the dough at this point. It is better to trim the excess after blind baking it.
7. You will need to blind bake this bottom crust before adding the filling. Blind baking is essential so that the bottom crust will not get soggy. To blind bake a crust, simply place a piece of parchment paper or aluminum foil over the dough and cover the bottom of the pie plate with baking weights. (Dry beans, peas, rice or barley work just as well as anything else.)
8. Bake at 400 degrees F for about 12 -15 minutes. Remove baking weights and parchment (or foil).

To prepare the filling (vegetables)

1. Toss together all the ingredients in a shallow baking pan to coat the vegetables in olive oil.
2. Roast vegetables uncovered at 375 degrees for 35-40 minutes.
3. Remove garlic from the skins and mash the roasted cloves into a paste with a fork. Reserve this paste to add to the gravy.

To prepare the gravy.

1. Bring the chicken stock to a boil. Continue boiling for about 30 minutes or until the volume is reduced by about half.

2. Add the sage, savoury, mashed roasted garlic cloves, salt & pepper. Simmer for a few more minutes.
3. Quickly whisk in the flour and water slurry. Cook, stirring constantly for an additional minute or two.
4. Mix the pre-cooked chicken with the vegetables and add to the blind baked pastry shell. Pour the gravy over the filling but don't over fill. I sometimes add just a little, as in the photo and serve the remaining gravy on the side with roasted potatoes. For large pies in particular this is far easier to serve.
5. Top with the second round round of pastry, tucking the edges under the bottom crust. Brush the top crust with an egg wash of 1 egg and 2 tbsp water whisked together.
6. Bake the pie at 425 degrees for about 35-45 minutes or until the top crust is a deep golden brown.
7. Allow pie to stand for 20 minutes to a half hour before cutting and serving. Serve with English Style Roast Potatoes with Roasted Garlic.

Recipe Notes

Bake at 400 degrees F for about 12 -15 minutes. Remove baking weights and parchment (or foil).