Roast Chicken Pastry Pot Pie

There are some days that just beg for comfort food. And, cleaning out the refrigerator.
I couldn't resist buying two fresh chickens at our new neighborhood farmer's market last week. It was way too much for two people to eat, even with dinner, leftover lunch and a next day soup.

With half a chicken left to enjoy, I had to come up with something more inventive than heat and eat. What better way to enjoy the Saturday afternoon than to  make us a heart-warming, stomach satisfying chicken pot pie? Oh yeah. Comfort food and cleaning out the fridge! Double points scored for that one.

This recipe is so good, you'll might even want to make it from scratch!

Although it looks like there's lots of ingredients in the recipe, it's really easy and you probably have everything you need already on hand. 

Preheat the oven to 425 degrees. 

{Roast Chicken Pastry Pot Pie}

What you'll need to make the topping:

• 1-1/2 pounds yukon gold potatoes {about 4-5 medium}
• 1 Tablespoon unsalted butter
• 1 egg yolk
• 1 teaspoon salt
• 1 Tablespoon fresh chives or scallions
• 2 Tablespoons grated cheese {I like the combination of half Parmesan and half cheddar}

Peel and cut the potatoes into 1/2 inch pieces. Place in a four quart saucepan and cover with cold water.  Add 3/4 teaspoon salt to the water and bring to a boil over medium heat. Continue cooking until the potatoes are tender and can be easily pierced with a fork.  Drain off the liquid. Place the potatoes in a stand mixer with the remaining salt, butter, egg and chives or scallions. With the whisk attachment or stand mixer, blend the potatoes just until they are smooth.  Set aside until ready to use.  {or make enough  from last night's chicken dinner for today's leftovers!}

What you'll need To make the filling: 

• 1 Tablespoon unsalted butter
• 1 yellow onion, chopped 
• 1 Tablespoon fresh thyme leaves, chopped
• 1 cup baby portabello mushrooms, sliced thinly
• 1/2 teaspoon kosher salt
• 1/8 teaspoon pepper 
• 3 Tablespoons all-purpose flour
• 2 cups chicken broth 
• 1 cup sweet peas {fresh or frozen}
• 1 cup  carrots,  cooked until tender
•  1-1/2 to 2 cups roast chicken
• 9 inch frozen savory pastry shell dough

Pull any of the leftover chicken off of the bone, if using the meat from a whole roast chicken. To make broth for the pot pie with the chicken bones, put the bones in a large pot. Cover with water and add a slice of celery.  Cook for 20-30 minutes, until the flavor has developed.  If using boneless chicken, cut the chicken pieces into 1/2 inch cubes.  

In a large saute' pan,  heat the butter over medium heat until melted. Add the onion, thyme, salt and pepper and cook until the onions are soft and translucent, about 5-7 minutes.   Add the mushrooms and cook until tender. If there is liquid in the pan, turn up the heat slightly and continue cooking until all of the liquid has evaporated.  Sprinkle the flour over the onion mixture and continue cooking over medium heat for a few minutes, allowing the flour to incorporate into the mixture.  Add the broth, stirring well to avoid clumps or lumps.   Fold in the peas, carrots and chicken.  Remove from the heat to cool. 

Remove the pastry shell from the packaging, prick the bottom with a a fork and bake in the oven 7-10 minutes, just until faintly light brown.  Remove from the oven.  Spoon in the chicken mixture evenly on to fill the pie.  Pour any remaining gravy juices over the top.  Gently spoon on the potato mixture into the middle of the pie. With a a spatula, carefully spread the potatoes from middle to the outside of the pan, until the entire pie is covered. Sprinkle the top with grated Parmesan cheese.

Bake in the oven until the crust is cooked and the topping is a light golden brown. 

Serves  four. 

Buon appetito! copyright 2010 Alisa Barry