Roasted Chicken Pot Pie
A delicious recipe for Chicken Pot Pie made with roasted chicken, carrots, and potatoes. Loaded with fresh parsley, thyme, rosemary, and sage. Topped with a golden puff pastry crust. Our family's favorite comfort food. Perfect for an autumn meal.
Ingredients
- 3 tablespoons fresh parsley finely chopped
- 3 fresh sage leaves finely chopped
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1/4 teaspoon nutmeg
Roux
- 4 tablespoons butter
- 3 tablespoons flour
Chicken and Veggie Filling
- 2 tablespoons more butter
- 1/2 small onion finely chopped
- 2 cups red potatoes diced
- 1 1/2 cups carrots chopped
- 3 cups chicken stock
- 1/2 cup heavy cream
- 2 cups chicken Roasted chicken is preferred
- 1 sheet puff pastry or pie dough for one pie crust
- 1 egg beaten
Instructions
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Thaw puff pastry dough overnight in the fridge
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Heat oven to 375℉.
Prep the Veggies:
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Peel and dice the onions, carrots, and potatoes. Set aside.
Fresh Herbs and Roux:
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Mix chopped herbs and nutmeg in a small bowl. Set aside. In a small saucepan, melt butter. Add flour and stir until the mixture thickens to make a roux. Cook for an additional 30-60 seconds. Whisk until smooth. Set aside.
Make Chicken and Veggie Filling:
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Melt the remaining 2 tablespoons of butter in an oven-proof skillet. Add chopped onion. Saute until translucent. Add potatoes and carrots. Saute for 2-3 minutes. Add chicken stock and simmer for about 30 minutes or until vegetables are tender. Add one tablespoon of the roux and simmer until the sauce thickens. If the sauce still appears to be thin, add another tablespoon of the roux until desired consistency is reached. Stir in fresh herbs and cream. Gently stir in cooked chicken.
Puff Pastry Topping:
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Roll puff pastry or pie dough to about 1/4-inch in thickness. Place pastry on top of the filling. Cut a few slits for venting then brush the pastry with beaten egg. Cook in a preheated 375℉ oven. Bake for 20-30 minutes or until golden brown. The filling will be very hot. Let the chicken pot pie cool slightly before digging in!
Recipe Notes
- Fresh herbs are best, but dried herbs can definitely be used. Just lessen the amounts to the following: 2 tsp dried parsley, 1 tsp dried thyme, and 1/2 tsp dried sage. I wouldn't use dried rosemary because it can be tough to chew unless it can be chopped very, very fine.
- Purchased frozen puff pastry can be used. Puff pastry that is made with butter is best for flavor. Yum...butter!
- For a Vegan option. Omit chicken and add more veggies like mushrooms, sweet potatoes, butternut squash, etc. Use Vegan butter or coconut oil. Replace cream with coconut milk or barista almond milk. Use puff pastry made with oil.