Best Roasted Chicken Potpie With Spring Vegetables Recipes

CHICKEN WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 450˚ F. Toss the carrots and fennel with 2 tablespoons olive oil on a rimmed baking sheet. Spread in a single layer and season with salt and pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes. Add the asparagus, season with salt and roast until bright green and crisp-tender, 5 to 8 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until well browned on the bottom, about 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Carefully add the vermouth to the skillet and transfer the skillet to the oven. Roast until the chicken is just cooked through, 15 to 20 minutes.
• Remove the chicken to a cutting board to rest, about 5 minutes. Return the skillet to medium-high heat. Add the heavy cream and mustard to the pan juices, scraping up any bits from the bottom of the pan. Simmer until slightly thickened, about 2 minutes. Season with salt and pepper and stir in the parsley and vinegar.
• Divide the vegetables among plates. Slice the chicken and add to the plates; spoon the pan sauce on top.

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.

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.

ROAST CHICKEN WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes. Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper. Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.

ROASTED CHICKEN POT PIE

Steps:

• Roast the Chicken& Vegetables: Preheat oven to 375º.
• Rub chicken with 1 T olive oil& sprinkle generously, inside& out, with salt& pepper.
• Toss potatoes, carrots, onions, garlic, mushrooms,& herbs with remaining 2 T olive oil& some salt& pepper.
• Set the chicken breast-side down in a large flameproof roasting pan& scatter the vegetables around the chicken.
• Roast for 1 1/4 hours, stirring vegetables several times.
• Remove chicken form the pan to cool.
• Remove vegetables with a slotted spoon& set aside in a bowl with the peas.
• Don't clean out the roasting pan.
• When the chicken has cooled (at least 15 minutes) pull the meat form the bones, discarding skin& bones.
• 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).
• Make the Sauce: If there are not a lot of juices & fat in the pan, skip to step 15.
• If there are, pour the fat & juices into a measuring cup or gravy separator; separate the fat from the juice.
• Add juices to the chicken stock& add enough butter to the fat to make 6 T total fat & butter.
• Put the roasting pan (which should still have caramelized bits in it from the chicken& vegetables) on the stove over medium heat.
• Pour in the 6 T fat+butter; when melted & bubbling, add flour & stir constantly to make a smooth roux.
• Scrape up any caramelized bits.
• Cook the roux, stirring constantly, until lightly browned, about 5 minutes.
• Add the stock, bring to a boil,& simmer.
• Continue to stir & scrape the bottom of the pan.
• Cook the sauce for at least 15 minutes, whisking occasionally, until it is as thick as heavy cream.
• Season with salt, pepper,& more herbs to taste.
• Make the Egg Wash: Whisk together the egg yolk& cream.
• Set aside.
• Assemble the Pot Pie (s): Preheat oven to 400º.
• Choose 4 ovenproof bowls (18 oz each) OR a 2-qt casserole.
• Cut out a circle template of foil or paper that is about the size of the rim of each bowl or casserole.
• Divide the chicken, vegetables,& sauce among the dishes.
• Place on a baking sheet (to catch any drips in the oven).
• For individual pies: On a floured board, cut the dough into 4 pieces.
• Quickly roll out each piece into a larger circle than the circle template (the extra dough will drape down the sides of the bowls).
• Remember to work quickly so the butter in the pastry doesn't start to melt- you may need to sprinkle dough to keep the pastry from sticking.
• As each one is rolled out, place on top of the filled bowls, pressing along the edges.
• For one large pie, lay the dough on a floured board& roll out to a the same shape, but larger than, the casserole template (the extra dough will drape down the side).
• Remember to work fast so the butter in the pastry doesn't start to melt- you may need to sprinkle dough to keep the pastry from sticking.
• Lay the dough on top of the filled casserole& press along the edges.
• Brush the Egg Wash onto the pastry with a pastry brush.
• You do not need to make any vent holes- steam will escape along the edges of the pastry.
• Bake for 30 to 55 minutes, until the crust is thoroughly browned& puffed.
• NOTES: Advance Preparation: The Puff Pastry and the filling (chicken, vegetables,& sauce mixed together) can be made 1 to 2 days ahead of time& refrigerated.
• The Puff can even be frozen for a few weeks.

EASY CHICKEN AND VEGETABLE POT PIE

Steps:

• Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.
• Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.