Roasted Chicken Pot Pie
Created by Victoria Cookware on August 24, 2016
- 4 tablespoons butter
- 1/2 cup onion (medium diced)
- 1/2 cup carrot (medium diced)
- 1/2 cup celery (medium diced)
- 1/4 cup peas
- 1/2 cup poplano peppers (medium diced)
- 1/4 cup country style bacon (medium diced)
- 3 cups cooked roasted chicken (shredded)
- 1/4 cup flour
- 3 cups low sodium chicken broth, more if needed splash of white wine (optional)
- 1/4 teaspoon tumeric
- 1/4 teaspoon creole seasoning
- salt and pepper to taste
- fresh thyme (chopped, to taste)
- 1/4 cup half and half or cream
- 1 whole unbaked puff pastry or pie dough
- 1 whole egg
- 2 tablespoons water
- Preheat the oven to 375 F.
- Melt the butter in a large cast iron over medium-high heat, add the bacon and render until bacon is golden brown. Add the onion, carrots, celery and poblano peppers. Stir them around until the onions start to turn translucent, about 3 to 4 minutes.
- Stir in the chicken and then sprinkle the flour over the top and stir it until it is all combined with the chicken and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.
- Once it starts to thicken add the turmeric, creole seasoning, salt, pepper, and thyme.
- Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat and add the peas.
- Pour the filling into a medium size cast iron skillet. Roll out the pie crust or puff pastry on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
- Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
- Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is golden brown and the filling is bubbly.