roasted chicken pot pie.

i'm forever conditioned to crave hearty, warm and cozy stews, soups and pies, regardless the weather. picture this: a golden, flaky crust cradling a rich and savory filling that whispers promises of warmth and nostalgia. As the aroma of perfectly seasoned chicken, vibrant vegetables, and a velvety sauce wafts through not just your kitchen but the whole of your home! absolute bliss. 

this dish isn't just about savoring delightful bites; it's about crafting moments that linger - memories that will fill your space and your loved one's souls, one spoonful at a time.

a couple of pro tips:

➡️ do a little prep ahead, i used a whole chicken that i cut into pieces (only 2 breasts and 2 thighs made it into the pie, we demolished the rest) but by all means use whichever parts of the chix that you prefer. i did a dry brine (heavily salted the chix pieces on both sides and left them uncovered in the fridge overnight) and roasted the chicken when i began cutting and cooking the veg. alternatively, you can cut up all of your veg imediately after you've salted your chix and have all of your mise en placed the day before, that'll basicaly turn cooking day into mostly just assmebly.

➡️ for roasting, i simply drizzled a bit of olive oil over top the chick and placed it directly into the oven at 400 deg for 45min - 1hr. no need to season it, the dry brine would've taken care of that.

➡️ elevate the taste with a blend of herbs and spices. classic choices include thyme, rosemary, sage, and a pinch of nutmeg. but the sky is the limit when it comes to herbs - rule of thumb [ use what you have or use what you love ]. i typically add fresh dill but sadly, my dill baby passed away in the fridge and i was unaware when i picked up groceries for this recipe.

➡️ use a pre made pastry dough, i used dufour puff pastry and merely rolled it out to smooth it out and fit around the skillet. you can find this puff pastry at whole foods or any other market or semi specialty foods shop. (i've used a pillsbury one before and while it will get the job done, dufour just tastes devine).

➡️ whether you're using store-bought or homemade pastry, ensure it's properly chilled but not frozen. A cold crust yields a flakier result. consider brushing the top with an egg wash or heavy cream for a golden finish.

➡️ cut a few slits or create a decorative pattern on the top crust to allow steam to escape. This prevents the filling from becoming too watery and ensures a crisp crust.

➡️ let the pot pie rest for a few minutes after it comes out of the oven. This allows the filling to set and makes for easier serving.

➡️ don't be afraid to experiment with variations. consider adding different cheeses, swapping out vegetables, or even trying a different protein like turkey or ham for a unique twist.

roasted chicken pot pie.

(serves 6-8)

grocery list.

1 whole chicken or 4-6 chicken pieces - dry brined overnight and roasted.

1 onion - medium dice

6 garlic cloves - thinly sliced

4 - celery stalks - cut on bias

2 medium carrots - (4-5 small) cut on a bias

1C - frozen peas

1/2C - white wine

3C - chicken broth

1/4C - parsley (chopped)

1/4C - chives (sliced)

1/4C - dill (rough chop)

2TB - tarragon (chopped)

1 - puff pastry - dufour (12 - 14oz)

things you probably have on hand.

S&P - to taste

2TB - evoo

1/4C - flour

1 - egg beaten with a small amount of water, milk or cream or just 1/4C heavy cream - brushed over puff pastry

method.

🌀take dry brined chix out of the fridge and preheat the oven to 400.

🌀slice and dice all veg and set aside as you prep a cast iron skillet on medium high heat with evoo.

🌀add onion and garlic to skillet and lightly season with salt. cook until translucent.

🌀add carrots and celery, lightly season again and cook until tender (5-8min).

🌀pour in wine, stirring constantly until wine is evaporated (2min).

🌀sprinkle in flour and stir to coat all of the veg. slowly add in chicken stock about a 1/2C at a time, continuously bringing the mixture back to a gravy like consistency before pouring in more stock.

🌀bring to a simmer and then remove from the heat.

🌀remove chicken from oven and let cool for a bit before ripping into organic sized pieces. feel free to add skin to the pot pie [ i did, it was phenomenal ].

🌀add chix, peas and all chopped herbs to the veg mixture and mix until fully incorporate. adjust for seasoning adding S&P to taste. set skillet aside.

🌀dust countertop or workbench with flour and carefully unfold puff pastry. if necessary smooth out with a rolling pin, working quickly as you place it over top the skillet. tuck any access puff pastry into the skillet to act as a seal for the pot pie filling.

🌀cut slits in the middle of the puff pastry to allow steam to escape.

🌀brush the top of the puff pastry with an egg wash or some heavy cream and sprinkle with flaky salt.

🌀place skillet on a sheet pan lined with foil or parchment paper to avoid mess from any possible spillage.

🌀bake until deep brown (30-40min) and remove from oven. let rest for 15min before carving and serving.

& enjoy!

- use the hash #fullayum or tag us @fulla_yum on IG, if the spirit moves you to make this or any other dish on the site!

-share your experiences making this dish or suggestions in the comments!

xx.