Ultimate comfort food here! Don’t be intimidated by the steps???? A little extra effort, with the broth step, makes a true homey yet complex dish.
Use your favorite pie crust for the topping (or check back for a future recipe). You can use frozen biscuits, or the frozen Italian bread dough. You may want to roll out flat and pre-bake the dough to prevent it from getting soggy when baking.
Will make enough filling for a large 9x13 casserole dish or two 8 inch pie pans.
Prep Time40 minsCook Time40 minsTotal Time1 hr 20 mins
INGREDIENTS
Chicken broth
1 qt Chicken broth
1 Small onion, not peeled nor chopped
2 Carrots, washed not peeled
4 Celery tops/leaves
1 tsp Of each, sage, thyme and peppercorns 2 bay leaves
4 Chicken thigh bones (Can come from the roasted chicken thighs)
Pot Pie filling
1 Large leek, sliced even the green partWash in a large bowl of water, the grit and dirt will sift to the bottom
1 Large sweet onion, halved and sliced
3 Celery stalks, sliced
2 Carrots, peeled and sliced
1 Large potato, peeled and small diced pieces
2 Roasted Chicken thighs, shreddedRoast at 400 degrees for 30 minutes.
4 tbsp Butter1/4 olive oil
4 tbsp Flour
5 Large mushrooms, slicedCan be sautéed or left raw
½ tsp Dried Rosemary
Salt and pepper to taste
1 Large pie crustEgg white wash can be applied before baking, resulting in a golden brown crust
DIRECTIONS
Flavor Enriched Broth
1Bring to a boil all ingredients and then simmer for at least 2 hours.
Strain broth through a cheese cloth, or very fine mesh sieve and set aside.
Pot Pie Assembly
2Heat oven to 375 degrees and grease a 9x13 casserole dish.
Melt butter and olive oil over med-high heat in a Dutch oven, or large pot.
Sauté leeks and onions until onions start to become translucent. Add carrots and celery. Sauté for 3-5 minutes, add rosemary and stir together.
3Add flour and continue to cook. Slowly add chicken broth and bring to a low simmer.
Add potatoes, mushrooms and chicken. Allow to simmer together for 5-7 minutes. Season to taste with salt and pepper. Remove from heat.
4Ladle filling into prepared casserole dish. Place pie dough across the top. The dough can be smaller than the casserole dish, or can over hang the edges. Brush top with egg white wash.
5Bake for 30-40 minutes, until crust to browned and filling is bubbly.
Allow to cool slightly and enjoy!
Ingredients
Chicken broth
1 qt Chicken broth
1 Small onion, not peeled nor chopped
2 Carrots, washed not peeled
4 Celery tops/leaves
1 tsp Of each, sage, thyme and peppercorns 2 bay leaves
4 Chicken thigh bones (Can come from the roasted chicken thighs)
Pot Pie filling
1 Large leek, sliced even the green partWash in a large bowl of water, the grit and dirt will sift to the bottom
1 Large sweet onion, halved and sliced
3 Celery stalks, sliced
2 Carrots, peeled and sliced
1 Large potato, peeled and small diced pieces
2 Roasted Chicken thighs, shreddedRoast at 400 degrees for 30 minutes.
4 tbsp Butter1/4 olive oil
4 tbsp Flour
5 Large mushrooms, slicedCan be sautéed or left raw
½ tsp Dried Rosemary
Salt and pepper to taste
1 Large pie crustEgg white wash can be applied before baking, resulting in a golden brown crust
Directions
Flavor Enriched Broth
1Bring to a boil all ingredients and then simmer for at least 2 hours.
Strain broth through a cheese cloth, or very fine mesh sieve and set aside.
Pot Pie Assembly
2Heat oven to 375 degrees and grease a 9x13 casserole dish.
Melt butter and olive oil over med-high heat in a Dutch oven, or large pot.
Sauté leeks and onions until onions start to become translucent. Add carrots and celery. Sauté for 3-5 minutes, add rosemary and stir together.
3Add flour and continue to cook. Slowly add chicken broth and bring to a low simmer.
Add potatoes, mushrooms and chicken. Allow to simmer together for 5-7 minutes. Season to taste with salt and pepper. Remove from heat.
4Ladle filling into prepared casserole dish. Place pie dough across the top. The dough can be smaller than the casserole dish, or can over hang the edges. Brush top with egg white wash.
5Bake for 30-40 minutes, until crust to browned and filling is bubbly.
Allow to cool slightly and enjoy!
Roasted Chicken + Leeks + Mushrooms Pot Pie
Fish Food