Chicken Pot Pie: The Conclusion

Roasted Chicken and Vegetables

Ingredients

1 Chicken Whole Skin On

½ Onion Yellow, Diced

1 Potato Russet, Peeled and Diced

2 Celery Stalks Large, Diced

3 Carrots Large, Peeled and Diced

3 Piece Fresh Garlic, Minced

2 Sprigs Fresh Rosemary, Chopped

10 Leaves Fresh Sage, Chopped

½ tsp dry Thyme

½ tsp Salt, Kosher

½ tsp White Pepper

3 T Extra Virgin Olive Oil

¼ C White Wine

Equipment

Baking Pan

Pot or Large Sauté Pan

Whisk

Brush

Method of Preparation

1. Rub whole chicken skin with 1 T of the olive oil, the Kosher Salt, and White Pepper.

2. Combine all remaining ingredients in a bowl, combine well, and place in a baking pan.

3. Place the chicken on top of the vegetables and put in the oven at 425 for about 50 minutes

4. Your chicken is finished but now there are a few more items to prep that we’ll walk through

5. Remove the skin from the entire chicken and finely dice it

6. Pull the chicken from the bone with your hands when the chicken is still warm, but not too hot! The meat will pull away better when the chicken is still warm.

7. You’re all set to make the rest of the pie!

Chicken Pot Pie Filling & Pie

Ingredients

12 oz Roasted Pulled Chicken

1 Chicken Skin, Whole, Chopped

All Roasted Vegetables from Pan

1 C Peas, Frozen

1 C Milk Whole

½ C Stock Chicken

1 tsp Chicken Base

¼ C White Wine

¼ tsp Black Pepper

¼ tsp Salt, Kosher

½ tsp sugar

¼ tsp nutmeg

Egg Wash, 1 egg

roux to desired thickness

Pie Crust (Homemade see our recipe here: http://feastofthrones.tumblr.com/post/83721255455/pie-crust-ingredients-3-oz-butter-cold-and

or frozen pie crust will be fine)

Method of Preparation

1. Turn your pot onto high heat for sautéing and add your remaining olive oil. Add your roasted vegetables, frozen peas, black pepper, Kosher Salt, nutmeg, and sugar. Let the vegetables caramelize.

2. Deglaze your pan with the white wine.

3. Add your pulled chicken, chicken stock, chicken base, and milk to your pot and bring to a boil.

4. Bring to a simmer and thicken with your roux to your desired thickness. Let the mixture simmer to cook the starch in the roux.

5. Add your mixture into the bottom pie crust. Add your top pie crust to the bottom, seal the edges, and add vents into the top of the pie. Decorate your pie as you like with dough, brush with your egg wash, and spread the roasted chopped chicken skin evenly to the top of the crust.

6. Place your pie into the oven at 425 degrees. Bake for 30-40 minutes or until your crust is golden.

7. Your Pie is done!