Ingredients
-
1
-
3
-
-
2
-
3
-
24
-
1
-
8
-
2
-
2
-
2
-
1
-
-
4
-
6
Directions
Roasted Chicken Pot Pie, The ultimate roasted chicken pot pie Can be made mostly in advance , This was a hit with the whole family Love the intense flavors of the roasted vegetables and chook The gravy was rich and delicious, too Added mushrooms to the mix, which was an added bonus used a refrigerated crust, though I think this would be much better with homemade Will most definitely make this one again – thank you!, Wow, this was so good I’ll be making my pot pies this way from now on I love the addition of the pearl onions instead of using chopped onions The flavors from the herbs just made this pot pie out of this world I put this together on Saturday and placed it in the refrigerator and baked it on Sunday This was amazing
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Steps
|
1
Done
|
Roast the Chicken& Vegetables: Preheat Oven to 375. |
|
2
Done
|
Rub Chicken With 1 T Olive Oil& Sprinkle Generously, Inside& Out, With Salt& Pepper. |
|
3
Done
|
Toss Potatoes, Carrots, Onions, Garlic, Mushrooms,& Herbs With Remaining 2 T Olive Oil& Some Salt& Pepper. |
|
4
Done
|
Set the Chicken Breast-Side Down in a Large Flameproof Roasting Pan& Scatter the Vegetables Around the Chicken. |
|
5
Done
|
Roast For 1 1/4 Hours, Stirring Vegetables Several Times. |
|
6
Done
|
Remove Chicken Form the Pan to Cool. |
|
7
Done
|
Remove Vegetables With a Slotted Spoon& Set Aside in a Bowl With the Peas. |
|
8
Done
|
Don't Clean Out the Roasting Pan. |
|
9
Done
|
When the Chicken Has Cooled (at Least 15 Minutes) Pull the Meat Form the Bones, Discarding Skin& Bones. |
|
10
Done
|
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). |
|
11
Done
|
Make the Sauce: If There Are not a Lot of Juices & Fat in the Pan, Skip to Step 15. |
|
12
Done
|
If There Are, Pour the Fat & Juices Into a Measuring Cup or Gravy Separator; Separate the Fat from the Juice. |
|
13
Done
|
Add Juices to the Chicken Stock& Add Enough Butter to the Fat to Make 6 T Total Fat & Butter. |
|
14
Done
|
Put the Roasting Pan (which Should Still Have Caramelized Bits in It from the Chicken& Vegetables) on the Stove Over Medium Heat. |
|
15
Done
|
Pour in the 6 T Fat+butter; When Melted & Bubbling, Add Flour & Stir Constantly to Make a Smooth Roux. |
