I wonder why Americans add “pot” in the name of a meat pie. In the U.K. this is a “chicken pie with roasted veg”, but here in the states, it is a “chicken pot pie”. It doesn’t really matter to me what it is called, as long as its delicious … which this pie is!
Pot pies or pies in a pastry crust seem to have gone out of fashion. You can’t beat them, however, when the weather is as cold and gloomy as it has been and you need something hearty and comforting. They’re also a great way to use up whatever leftovers you may have in the frig. If you want a real time saver, you can buy pre-made pie dough at the grocery store, and along with a rotisserie chicken and a package of frozen vegetables (all of which I’ve done before), just assemble and bake.
Not today though. The chicken is going to be marinated and the vegetables are going to be roasted, which gives this pie a whole new dimension and depth of flavor. Although this is a ‘from scratch’ recipe, all of it can be done ahead of time … make the dough one day (up to three days in advance) … the vegetables another … and the chicken another. But it’s a very wintry day, and I’m in the mood to bake.
CHICKEN AND ROASTED VEG PIE
Preheated oven – 400°F. Roasting time – 20 to 30 mins. Baking time – 30 mins.
2 to 3 lbs. skinless chicken (breast, leg, thigh or combination)
Pie Crust for 2 9” pies
1/4 cup white wine or chicken broth
2 tablespoons balsamic vinegar
1 tablespoon fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon salt
1 teaspoon pepper
2 cloves garlic, minced
1 cup chicken stock
1/2 cup white wine or water
2 teaspoons cornstarch + 2 tablespoons water = slurry
1/2 cup cream
6 cups vegetables – cut in chunky pieces
– sweet potatoes
– bell peppers, red and/or green
(or any combination – Brussel sprouts, parsnips, cauliflower, etc)
salt and pepper
Early in the day (or the day before) prepare the marinade. Mix all in a bowl and set aside. Cut the chicken into cubes, about 2”. Pour the marinade over the chicken, cover and refrigerate … at least two hours. When you are ready to assemble, preheat the oven to 400°F.
Peel and cut the vegetables into chunky pieces. Put them into a bowl and drizzle with olive oil, season with salt and pepper. Spread the veg on a roasting pan and roast for about 30 to 40 minutes until tender and browned. After they are beautifully charred, let them cool and, if too big, cut into bite-sized pieces.
While the vegetables are roasting, heat olive oil in a large saute pan. Remove the chicken pieces from the marinade with a slotted spoon and brown in the hot pan. Don’t fuss with them, let them brown – 3 to 4 minutes. Then add the chicken stock, the remaining marinade and bring to a boil. Meanwhile make a slurry with the cornstarch and water. After the chicken mixture has reached a boil, add the cornstarch slurry to thicken and make a gravy. When it has thickened, take it off the heat and add the cream. (I said this was hearty … not lo-cal.) Taste for seasoning.
Add the vegetables to the chicken mixture and stir to combine. Again, check for seasoning. The liquid may have thinned. If it’s too runny, add more of the slurry to thicken it.
Spoon the chicken and vegetable filling into pie plates … one very large pie plate or casserole, two 8″ pie plates, or many individual ones.
Roll out the pastry dough. Not too thin. Cover the mixture with the pie crust. Press down slightly and seal the edges. Brush with a beaten egg and then cut little slits in the crust for the steam to escape. It’s always fun to decorate with the scraps of pie dough (which, you can see, I did.)
I made one large 9″ and two smaller, single serving pies, which are going into the freezer to be baked and enjoyed another day. Bake in a preheated oven at 375°F for 40 to 45 minutes or until golden brown and the filling is piping hot.
Serve immediately with a nice crisp salad and glass of wine. So delicious. So comforting. So good!
I hope you enjoy this comforting meal as much as we did.