Start with a rotisserie chicken for easy prep (or roast your own); then add savory roasted vegetables and our easy homemade chicken stock, then top it all off with a tender, flaky herbed pie crust. Perfection!
1teaspoonHerbes de Provence* or ½ tsp. dried sage + ½ tsp. dried thyme; or 1 teaspoon dried herbs of your choice [See NOTE)
Debone the Chicken. For the purposes of this recipe, deboning means, "Get the meat off the bones." It doesn't need to be pretty: no one else is going to see it.
Put separated chicken meat into a medium bowl and set aside. Put the the bones, skin, and any cooking juices into a large stock pot and set aside.
Prep the potatoes, carrots, and onions for oven roasting. (I don't peel the baby potatoes when I use them.)Put all of the peeled, cut vegetables into a medium bowl.
Put all of the onion and and carrot trimmings, as well as 2 stalks of chopped celery, into the stock pot with the chicken bones, etc. NOTE:There is no celery in the pot pie filling.
Follow the directions for making Hearty Homemade Chicken Stock, seasoning as directed. [Alternately, reduce 8 cups of high-quality store-bought chicken stock down to 4 cups.]Set aside.*NOTE: The Herbs de Provence used in the chicken stock are critical to the flavor profile of this Chicken pot pie. If you are using reduced store-bought (or other) stock, add 1 to 1½ teaspoons of Herbs de Provence to the stock before you reduce it. (OR ½ tsp. dried sage + ½ tsp. dried thyme; or 1 teaspoon dried herbs of your choice.)
Oven Roasted Vegetables
Preheat oven to 450°F [230°C]. Toss the vegetables in the bowl generously with olive oil, and season with salt and pepper.
Pour seasoned vegetables onto a baking sheet and roast uncovered in oven for 20 minutes, or just until tender.
Pan-fried Corn (Optional Step)
Heat a small skillet over medium-high heat. Melt one tablespoon of butter. Add frozen corn to hot butter and pan-fry for 5-7 minutes, stirring constantly, until corn begin to turn golden brown.
Chicken Stock Pan Sauce
Melt 5 tablespoons of butter over medium-low heat in a large (10 or 12-inch) cast iron skillet.
Add 5 tablespoons of flour. NOTE: You can use regular flour if that's what you have, but I always use "instant flour" for this. I use Wondra, but there are other brands. Instant flour is low-protein, finely ground wheat flour that has been pre-cooked and dried. Wondra instantly dissolves in liquids and won’t form lumps in your sauces.
Immediately whisk in the flour, and stirring constantly for even cooking. In 3 to 5 minutes, you'll have a light roux that puffs slightly and smells a bit nutty.
Stir in 4 cups of hearty chicken stock all at once, continuing to whisk the sauce as it thickens. When the sauce has thickened, add 1 cup of half-and-half (or milk).
The sauce should be thin, but thick enough to coat a spoon. The sauce will thicken considerably while cooking as it absorbs into the other filling ingredients. Season liberally with salt and pepper to taste.
Assembling the Pot Pie
Preheat oven temperature to 425°F | 220°C.
Add the chicken meat, roasted vegetables, and pan-fried corn to the pan sauce.
Gently mix to combine. To use premade filling: Reheat filling on stovetop or in oven until until it reaches a consistent internal temperature of 95-100° [35-37°C] before adding crust.
Roll out pie crust about 2-3 inched larger than the top of the cast iron skillet you are using.
Top the chicken filling with pie crust, turn the edge under to fit skillet edge, press against the sides to seal, and flute the edges. You can also brush the pastry dough with an egg wash if you would like. I used 1 egg and 2 tablespoons of water for the egg wash on the pot pie pictured here.
Baking Chicken Pot Pie
Put cast iron skillet in center of oven and bake at 425°F | 220°C for 40-50 minutes. Check Chicken Pot Pie after 30 minutes. If the top seems to be browning too quickly, gently lay a piece of aluminum foil over the top of the entire pie. Do not form or crimp it - just lay it over the top. Remove chicken pot pie from oven when it is golden brown on top and crust is fully cooked. Allow pot pie to cool for at least 10 minutes before serving.
Chicken Pot Pie Filling can be made up to 3 days ahead of time.
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