Roasted Chicken Potpie With Spring Vegetables Recipes

ROASTED CHICKEN POT PIE

Steps:

• For the crust: Combine the flour, butter, Parmesan and a pinch of salt in the bowl of a food processor fitted with the pastry blade. Pulse a few times until the mixture resembles fine gravel. Add up to 8 tablespoons of ice water, a few tablespoons at a time, until the dough comes together and forms a ball. Remove from the food processor and form the dough into a disk; wrap it in plastic wrap and refrigerate for at least 30 minutes or until ready to use.
• For the roast chicken: Meanwhile, preheat the oven to 325 degrees F. In a large bowl, slather the chicken with the olive oil and sprinkle with the granulated garlic, paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Set the chicken on a rack in a roasting pan and roast until the skin is golden and crispy and a thermometer inserted into the thickest part of a thigh reaches 165 degrees F, 45 to 60 minutes. Set aside to cool.
• When cool enough to handle, remove the skin, pull the meat from the bones and tear it into bite-size pieces (you need 4 cups of the meat for the pie).
• For the filling: Heat the butter in a Dutch oven over medium-high heat. When the butter has melted, add the onion, 1/2 teaspoon salt and a dash of pepper and cook until soft, about 3 minutes. Add the carrots, fennel and parsnip and cook until the vegetables are brightly colored, 2 to 3 minutes. Add the garlic and when fragrant, stir in the flour. Cook for about 5 minutes, stirring constantly. Add the sherry and scrape up any bits stuck to the pan. When the liquid has almost evaporated, stir in the chicken stock and milk and cook, stirring, until the sauce is thick enough to coat the back of a spoon, about 10 minutes. If the sauce becomes too thick, add more chicken stock to reach the desired consistency. Remove from the heat and stir in the chicken, peas, parsley, thyme, 1 tablespoon salt and 1/2 teaspoon pepper.
• To assemble: Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough to a 1/4-inch-thick rectangle, about 15 inches long by 11 inches wide. If using individual ramekins, cut 6 circles in the shape of the ramekins plus an extra 1-inch overhang. If using a 9-by-13-inch pan or similar-sized shallow baking dish, cut to that shape plus an extra 1-inch overhang.
• Pour the filling into the ramekins or pan. Lay the dough over the filling and trim to 1/2 inch from the edge. Fold the overhang under itself to create a lip around the edge and use your fingers to flute the edges, or use the tines of a fork to create an attractive edge. Alternatively, simply tuck the overhang dough into the side of the pan. Cut a 1-inch vent hole in each small pie or four to six 1-inch vent holes in a large pie.
• In a small bowl, lightly beat the egg with 1 tablespoon water. Lightly brush the pie crust with the beaten egg.
• Bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes for small pies and about 60 minutes for a large pie.

ROASTED CHICKEN POTPIE WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 400°.
• Season the chicken generously with salt and pepper and arrange in a single layer in a heavy flameproof pan, such as a large skillet or small roasting pan.
• Roast the chicken until tender and the juices run clear, or it registers 175° on an instant-read thermometer, about 45 minutes.
• Transfer the chicken to a plate and let it cool until you can handle it easily.
• Pour all the fat from the pan into a small bowl; do not rinse out the pan; the cooked juices will be part of the sauce.
• Meanwhile, put the broth in a medium saucepan and bring it to a boil.
• Add the carrots and cook until just barely tender, about 3 minutes; scoop them out with a slotted spoon and set aside.
• Add the asparagus to the boiling broth and cook for about 30 seconds; scoop out and add to the carrots; set aside the vegetables and the broth.
• When the chicken has cooled, pull off the skin, cut off the meat, and cut into small pieces; add to the vegetables.
• Put the roasting pan over medium heat and add back about 2 tablespoons of the chicken fat.
• Add the flour and whisk to make a smooth paste.
• Cook for about 1 minute, whisking constantly, then slowly whisk in the broth to create a smooth sauce.
• Cook the sauce, whisking frequently, until it is reduced to about 3 cups, is very smooth, and has the consistency of thick gravy, 10-15 minutes.
• Remove from the heat, add the herbs, lemon zest, lemon juice, and a generous amount of pepper; taste for salt and add if needed.
• Preheat oven again, at 400°.
• On a lightly floured counter, roll the pastry just a bit larger than the size and shape of the top of your baking dish (at least 1 1/2 quart capacity); you can also make this using individual oven-proof bowls or ramekins.
• Slide the pastry onto a baking sheet and bake until puffed and light brown, about 15 minutes.
• Meanwhile, fold the cooked vegetables, the peas, and chicken into the sauce, and simmer gently to heat everything through.
• When the pastry is ready, scrape the filling into the baking dish, transfer the pastry top over the filling.
• Brush the top with a little heavy cream and sprinkle with grated Parmesan.
• Return to potpie to the oven and continue cooking until the filling is hot and the pastry is deep golden brown, another 3-4 minutes.
• Serve immediately.
• **You can prepare the chicken, vegetables, and sauce one day ahead; refrigerate the sauce separately.

CHICKEN AND FALL VEGETABLE POT PIE

Steps:

• Butter 4-quart oval baking dish. Place chicken breasts in heavy large pot. Add just enough broth to cover chicken. Bring broth to boil; reduce heat to low. Cover pot and simmer until chicken is just cooked through, skimming surface occasionally, about 20 minutes. Using tongs, transfer chicken to plate and cool.
• Add carrots and turnips to chicken broth in pot. Simmer uncovered until vegetables are just tender, about 10 minutes. Using slotted spoon, transfer vegetables to prepared baking dish. Add turnip greens to broth and cook just until wilted, about 1 minute. Using slotted spoon, transfer greens to colander; drain well. Add to vegetables in baking dish.
• Strain broth; reserve 4 cups. Remove skin and bones from chicken. Cut meat into 1/2- to 3/4-inch pieces. Add chicken to vegetables in baking dish.
• Melt butter in same pot over medium heat. Add leeks, shallots and thyme. Sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Stir in 4 cups broth and 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 6 minutes. Season with salt and pepper. Pour gravy over mixture in dish. Stir to blend. Cool 45 minutes. (Filling can be made 1 day ahead. Cover and refrigerate.)
• Position 1 rack in top third of oven and place baking sheet on bottom rack in oven; preheat to 400deg;F. Roll out crust dough on parchment paper to 15x10 1/2-inch rectangle. Using paper as aid, turn dough over onto filling. Trim dough overhang; tuck dough edge inside dish. Roll out dough scraps to 1/4-inch thickness. Cut out leaf shapes. Brush bottom of cutouts with water and place on crust; cut slits in crust to allow steam to escape.
• Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes. Let stand 10 minutes before serving.