Roasted Vegetable Chicken Pot Pie

Ingredients:  (for 4 generous servings)
  • 2 roasted chicken breasts, chopped roughly
  • 4 carrots, diced into equal sized coins
  • 4 small red potatoes, cut into about 8 pieces
  • a big handful of fresh green beans
  • 6 fresh pearl onions, cut into halves
  • frozen sweet corn 
  • frozen sweet peas
  • about 2 Tbsp extra virgin olive oil
  • kosher salt
  • cracked black pepper
  • garlic powder
  • about 1/2 tsp poultry seasoning
  • 1 tsp fresh dill, plus more for garnish
  • 4 Tbsp butter
  • 4 Tbsp flour
  • 1 - 1 1/2 cup chicken stock
  • 2/3 cup half-and-half
  • 1 Tbsp cooking sherry
  • 1 sheet of puff pastry, thawed for about 30 minutes


Roasted Vegetables

Preheat the oven to 425 degrees F.  Get the vegetables roasting first.  Wash, trim, peel, chop, etc your veggies first. Drizzle them with olive oil and sprinkle with salt, pepper, garlic powder.  (The potatoes need a bit more salt than the other vegetable.)  Spread them out on  a baking sheet (or two) so that they are in a single layer and not touching each other if possible.  I separated the green beans out from the vegetables as it occurred to me that they would roast much more quickly than the others.  The green beans will only take about 15 minutes (shake them around halfway through).  I roasted the other vegetables for 35 minutes, shaking these halfway through as well.

Sherry Cream Sauce

In a saucepan, melt the butter and whisk in the flour to essentially make a roux.  Let these cook together for a couple of minutes until just a faint bit of color develops.  Add in the chicken stock and stir in until smooth.  Don't be frightened when it becomes a big blob.  HaHa!  Next, add in the half-and-half (or milk if you prefer).  Stir until smooth.  Cook over medium-low until it's all nice and thick and bubbly (about 5 minutes).  Season with salt, pepper, poultry seasoning to taste, then stir in the sherry.  Whisk until smooth again, then turn off the heat.  Add in the fresh dill and stir.

After the vegetables have roasted, let them cool for a couple of minutes while you rough chop the roasted chicken.  I like to have sizable chunks of chicken in my pot pies, as I don't want the chicken to break down too much when I stir it all together.  Add the chicken, frozen corn and peas, and roasted vegetables to the cream sauce.  Stir together gently to avoid breaking up the chicken.

Add the mixture into individual oven proof ramekins.  Sprinkle the partially thawed puff pastry with a little flour and roll it a bit to sort of erase the creases.  Cut the sheet into quarters.  Place each of the pieces on top of the filled ramekins, allowing the edges to drape gently over the sides.  Brush the tops of the pastry with melted butter and sprinkle with kosher salt, cracked black pepper, and a little chopped fresh dill.  Bake at 425 degrees F for 15 minutes or until golden brown.