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Roasted Vegetable Chicken Pot Pie
makes 2 pies
4 T oil (we used a combination of rendered bacon fat(!) and olive oil)
8 cups vegetables, 3/4 inch dice (we used a combination of turnips, butternut squash, carrots, and potatoes)
2 tsp dried thyme leaves
2 T butter
1 large onion, minced
4 cloves garlic, minced
1/2 cup flour
3 cups chicken (or vegetable stock)
2 cups roasted chicken, diced
4 pie crusts (or 2 crusts, if you are freezing half the filling)
Preheat oven to 425ºF
Toss vegetables with the oil and thyme. Spread on baking sheets and place in the oven. Roast for about 20 minutes, or until the vegetables are JUST tender (they'll be cooking a bit longer, so be careful not to overcook at this stage). Set aside. Turn oven down to 375ºF.
Meanwhile, heat a medium saucepan over medium high heat. Melt butter and place onions in the pan. Saute until translucent, then add the garlic and cook for a minute more. Add flour and stir well. Cook the flour mixture for a few minutes, stirring constantly; then slowly add the chicken (or vegetable) stock. Bring to a boil and stir until thickened. Taste for salt, adding a bit as necessary.
Mix the sauce with the vegetables. Add chicken and toss to combine.
Place one pie crust in the bottom of a 10-inch cast iron pan (or a pie pan). Add half the filling, and spread to fill the pie evening. Place another pie crust over the top. Crimp the edges and slash the top a few times with a very sharp knife. Repeat with other half of filling -- or place the reserved filling in a freezer-proof container and save for another time.
Place in 375º oven for about 40 minutes, or until the crust is golden. Allow to cool for 10-15 minutes before slicing.
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