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CHICKEN POT PIE WITH ROASTED VEGETABLES


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. 

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