Directions:
- Roast the Chicken& Vegetables: Preheat oven to 375º.
- Rub chicken with 1 T olive oil& sprinkle generously, inside& out, with salt& pepper.
- Toss potatoes, carrots, onions, garlic, mushrooms,& herbs with remaining 2 T olive oil& some salt& pepper.
- Set the chicken breast-side down in a large flameproof roasting pan& scatter the vegetables around the chicken.
- Roast for 1 1/4 hours, stirring vegetables several times.
- Remove chicken form the pan to cool.
- Remove vegetables with a slotted spoon& set aside in a bowl with the peas.
- Don't clean out the roasting pan.
- When the chicken has cooled (at least 15 minutes) pull the meat form the bones, discarding skin& bones.
- Cut meat into small chunks (1/2 to 1 ) & set aside (do this after the sauce is made or while someone else is making the sauce).
- Make the Sauce: If there are not a lot of juices & fat in the pan, skip to step 15.
- If there are, pour the fat & juices into a measuring cup or gravy separator; separate the fat from the juice.
- Add juices to the chicken stock& add enough butter to the fat to make 6 T total fat & butter.
- Put the roasting pan (which should still have caramelized bits in it from the chicken& vegetables) on the stove over medium heat.
- Pour in the 6 T fat+butter; when melted & bubbling, add flour & stir constantly to make a smooth roux.
- Scrape up any caramelized bits.
- Cook the roux, stirring constantly, until lightly browned, about 5 minutes.
- Add the stock, bring to a boil,& simmer.
- Continue to stir & scrape the bottom of the pan.
- Cook the sauce for at least 15 minutes, whisking occasionally, until it is as thick as heavy cream.
- Season with salt, pepper,& more herbs to taste.
- Make the Egg Wash: Whisk together the egg yolk& cream.
- Set aside.
- Assemble the Pot Pie (s): Preheat oven to 400º.
- Choose 4 ovenproof bowls (18 oz each) OR a 2-qt casserole.
- Cut out a circle template of foil or paper that is about the size of the rim of each bowl or casserole.
- Divide the chicken, vegetables,& sauce among the dishes.
- Place on a baking sheet (to catch any drips in the oven).
- For individual pies: On a floured board, cut the dough into 4 pieces.
- Quickly roll out each piece into a larger circle than the circle template (the extra dough will drape down the sides of the bowls).
- Remember to work quickly so the butter in the pastry doesn't start to melt- you may need to sprinkle dough to keep the pastry from sticking.
- As each one is rolled out, place on top of the filled bowls, pressing along the edges.
- For one large pie, lay the dough on a floured board& roll out to a the same shape, but larger than, the casserole template (the extra dough will drape down the side).
- Remember to work fast so the butter in the pastry doesn't start to melt- you may need to sprinkle dough to keep the pastry from sticking.
- Lay the dough on top of the filled casserole& press along the edges.
- Brush the Egg Wash onto the pastry with a pastry brush.
- You do not need to make any vent holes- steam will escape along the edges of the pastry.
- Bake for 30 to 55 minutes, until the crust is thoroughly browned& puffed.
- NOTES: Advance Preparation: The Puff Pastry and the filling (chicken, vegetables,& sauce mixed together) can be made 1 to 2 days ahead of time& refrigerated.
- The Puff can even be frozen for a few weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1136.77 Kcal (4759 kJ) | ||
| Calories from fat | 512.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.98g | 88% | |
|---|---|---|---|
| Cholesterol | 181.09mg | 60% | |
| Sodium | 880.54mg | 37% | |
| Potassium | 2123.64mg | 45% | |
| Total Carbs | 113.79g | 38% | |
| Sugars | 39.33g | 157% | |
| Dietary Fiber | 20.94g | 84% | |
| Protein | 43.34g | 87% | |
| Vitamin C | 74.1mg | 123% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 4.3mg | 24% | |
| Calcium | 294.8mg | 29% | |
| Amount Per 100 g | |||
| Calories | 87.62 Kcal (367 kJ) | ||
| Calories from fat | 39.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.39g | 88% | |
|---|---|---|---|
| Cholesterol | 13.96mg | 60% | |
| Sodium | 67.87mg | 37% | |
| Potassium | 163.68mg | 45% | |
| Total Carbs | 8.77g | 38% | |
| Sugars | 3.03g | 157% | |
| Dietary Fiber | 1.61g | 84% | |
| Protein | 3.34g | 87% | |
| Vitamin C | 5.7mg | 123% | |
| Vitamin A | 0.1mg | 44% | |
| Iron | 0.3mg | 24% | |
| Calcium | 22.7mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Two Sauce Weeknight Lasagna Bowls
Salt, Campanelle pasta, Extra-virgin olive oil and 17 more.. -
Osso Bucco Alla Milanese
Whole veal shanks, Flour, Butter, Salt, Pepper and 13 more.. -
Chicken in Blanket With Mushroom Sauce
Boneless skinless chicken breasts, Oil and 9 more.. -
Coq Au Vin
Whole chickens, All-purpose flour, plus more for dusting and 14 more.. -
Moussaka
Olive oil, Mutton, minced, Onion, finely chopped and 17 more.. -
Chicken Marengo
Chicken, cut up, Salt and pepper, Vegetable oil and 9 more.. -
Cauliflower Cheese Pie
Grated raw potatoes, Salt, Egg, Grated onion and 15 more.. -
Chicken Jambalaya
Chicken, in quarters, Oil, Bacon fat, Salt and 13 more..
Also Try
-
Chicken Pot Pie Founding Farmers’ Chicken Pot Pie
Olive oil or 2 oz canola oil, Unsalted butter and 26 more.. -
-
-
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
