Chicken Pot Pie with Roasted Vegetables

October.  Yay!  I am so glad that fall is here just for the express reason of making yummy meals like this one.

I really wished that I would have made or purchased pie dough or puff pastry because the biscuits really “drank” up a lot of the liquid and made for a not so saucy end result.  Note for next time, right?!

Take a look at all those delicious vegetables.

So I know what you’re saying.  “I don’t like parsnips”.  I hope you give them a try.  I think a lot of people get parsnips confused with turnips and they are quite a bit different from each other.  When roasted, the parsnips are so delicious.

First we are going to cut our vegetables into bite-sized pieces and place them on a foil lined baking sheet.  Toss them with a little bit of olive oil and season with salt and pepper.  Roast for about 30 minutes in a pre-heated 400 degree oven.  Make sure that you toss them half way through their cooking time.  Once the veggies are done roasting, reduce the oven temperature to 350 degrees.

While the vegetables are roasting, blanch your green beans in a little bit of boiling salted water.  Six minutes should do the trick.  Drain and place in a bowl.  I seasoned mine with a little bit of butter and salt…I just can’t help myself sometimes!

Set aside.

In a large skillet melt the butter and saute the onions until they are tender, about 6 minutes.  Be sure to season with a little bit of salt and pepper (I used white pepper).

Add the flour….

and whisk to incorporate.

You want to cook the “raw” flavor of the flour out.  See how the mixture gets real bubbly, that is when it is time to give it a good whisk.

Reduce the heat down to medium low.  We don’t want to burn the rue!  gasp…..

Continue cooking and whisking.  It will take about 10 minutes or so, but see how nice and golden brown the flour mixture gets.  Tons of flavor here…I can’t wait.

Quickly whisk in the two cans of chicken broth.  Don’t freak out if you think it is going to be lumpy.  Just keep whisking…whisking…..whisking. 

Add the white wine and bring to a boil, then whisk in the cream.  At this point you need to do a little taste test to see if it needs any more salt or pepper.

It probably will.

Add all your vegetables and chicken in a large bowl.

Pour the sauce over the vegetables and chicken and give it a good stir.

Add the biscuits (which I really regret using by the way) or the pie dough on top.  If using pie dough or puff pastry be sure to cut slits in the top to help the steam excape.

Bake for about 35-40 minutes and tada.  A delicious one dish meal perfect for any chilly evening.

Chicken Pot Pie with Roasted Vegetables
Serves 4

 2cups cooked chopped chicken (from a market roasted chicken)
3 parsnips, peeled and cut into bite sized cubes
1 1/4 cup potatoes, cut into bite sized cubes (I used baby dutch potatoes and quartered them and did not have to peel them, if using a russet or another type of potato, you will need to peel them first)
4 carrots, peeled and diced into bite-sized pieces
2 cups green beans, trimmed and blanched in salted water
Olive Oil
Salt and Pepper to taste
1 small onion, chopped
7 tablespoons salted butter
1/2 cup all-purpose flour
1/2 cup white wine
2- 14.5ounce cans of chicken broth
1/2 cup heavy cream

1 pre-made pie crust OR1 can Pillsbury Biscuits OR 1 sheet of puff pastry OR make your own pie crust dough

Pre-heat oven to 400 degrees f.  Chop the carrots, parsnips and potatoes into bite-sized pieces.  Line a baking sheet with foil, place the vegetables on the baking sheet and toss with a little bit of olive oil and season with salt and pepper.  Roast for 15 minutes, stir, then roast for another 15 minutes (30 minutes total).  Take out of oven and set aside.  Reduce oven temperature to 350 degrees F.

While the vegetables are roasting, blanch the green beans, drain and set aside.

In a large skillet melt the butter and then add the chopped onions, season with a little bit of salt and pepper.  Saute until soft, about 8 minutes, on medium high heat.  Whisk in the 1/2 cup of flour and whisk until all is incorporated.  The mixture will start to bubble, continue whisking and turn down the heat to medium-low.  Whisk the flour mixture often and cook for about 10 minutes.  The rue will continue to get darker.  You want it to be a deep golden brown
but continue whisking so it does not burn.  Whisk in the 2 cans of chicken broth and the white wine.  Increase heat to high and bring to boil, stirring constantly.  Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, about 5 minutes.  Season with salt and pepper.

Place all of the vegetables and chicken in a large bowl and pour gravy mixture over.  Stir to blend.  (The filling can be made 1 day ahead.  Cover and refrigerate.)  Pour mixture into a 9×9 inch pan (or 4-quart oval baking dish).  Top the mixture with your choice of topping.  If using pie crust or puff pastry trim dough overhang; tuck dough edge inside dish.  Cut slits in crust to allow steam to escape and lightly brush the top with an egg wash.

Place pot pie in pre-heated 350 degree oven and bake for about 35-45 minutes or until crust is golden and gravy is bubbling.  Let stand 10 minutes before serving.  Serves 4.


One Comment

  1. OH! YUM!!!! I did take a few liberties and apparently didn’t put enough butter to cook the onions and make the rue, but it was still just YUMMMMMMY!!! Thank you so much! Will keep making this and sharing it and enjoying it! A true heart/love dish! Cheers and bon appetite!!! : ) s.

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