Oh and by the way, I made the pie crust for this so though I originally intended to share a dessert recipe for that one I think I can officially check that one off my 23 Things in 2011 list :). Woo hoo!
Chicken and Roasted Root Vegetable Pot Pie
Yields: 8 Servings
For the filling
- 2 split bone-in, skin-on chicken breasts
- 2 tablespoons olive oil
- 1/2 pound parsnips (approximately 2), peeled and sliced into 1/2-inch pieces
- 3/4 pound turnips (approximately 2 medium), peeled and sliced into 1/2-inch cubes
- 1/2 pound butternut or other winter squash, peeled, seeded, and cut into 1/2-inch cubes
- 1/2 pound sweet potatoes, peeled and sliced into 1/2-inch cubes
- 1/2 pound carrots, peeled, and - yes, you know it by now - cut into 1/2-inch cubes
- one head of garlic, peeled down to the last layer of skin, leaving that last layer of skin intact, and the top 1/4-inch of the head removed to expose the tops of the cloves within
- 1 teaspoon thyme
For the gravy
- 1/4 cup butter
- 1/4 cup flour
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried parsley
- 1/2 teaspoon salt
- 3 cups chicken broth (saved from boiled chicken breasts above)
For the crust (makes 3 9" round circles)
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1/2 cup very cold vegetable shortening
- 1 stick very cold unsalted butter
- 1/2 to 3/4 cup ice water
- 1 egg yolk
- 1 tablespoon milk (any type)
- To make the chicken filling and broth: In a large stock pot, add chicken and enough water to cover. Bring to a boil and then reduce to simmer for 30 minutes or until chicken is fully cooked. Remove cooked chicken and place on a cutting board to cool. Strain the broth using a fine mesh sieve and set aside for use in the gravy. When chicken is cool enough to handle, cut into cubes or shred using fingers or forks.
- To make the vegetable filling: Preheat the oven to 375 degrees. In a large bowl, toss the parsnips, turnips, carrots, and butternut squash with the olive oil to coat. Transfer to a large baking sheet or roasting pan. Sprinkle the salt, pepper, and thyme over top. Wrap the head of garlic in aluminum foil, drizzle olive oil over the cut side, salt and pepper, and seal it in the foil. Roast the vegetables and garlic in the oven on the middle rack until vegetables are softened and beginning to brown on the edges, approximately 45 minutes. While the vegetables roast, you can make the pie crust and gravy.
- To make the crust: In a food processor fitted with the metal blade, add the flour, salt, and baking powder. Then add the cubed very cold butter and cubed very cold vegetable shortening to the flour, and pulse until fats are pea-sized. With the motor running, add 1/2 cup of very cold water to the dough. If the dough does not come together completely, add very cold water, 1 tablespoon at a time, until it does. Turn the dough out onto a lightly floured surface and knead quickly and gently into a ball. Cover in plastic wrap and place in the refrigerator for 30 minutes. Once chilled, on a lightly floured surface, roll out the dough to fit a 9" pie crust. You should be able to make about 3 out of the dough ball.
- To make the gravy: Add butter to large saucepan and melt completely. Then add flour and stir until combined. Allow to cook for about a minute. Whisk in the reserved chicken broth then all of the spices. Continue to whisk until no lumps remain.
- To assemble and bake: If you turned off the oven, pre-heat it back up to 375 degrees. Put one pie crust round into the bottom of a pie plate. Fill with the roasted vegetable and chicken filling (use as much or as little as you want...I probably used half of what I cooked). Pour the gravy over the top. Put the other pie crust round on top. Seal the edges and cut decorative slashes into the top. In a small bowl beat the egg yolk and milk together. Brush it on top of the pie crust. Bake on the middle rack for 40 minutes or until the top of the crust is golden brown.