Roasted Vegetable and Chicken Pot Pies
By Sur La Table
Images
Serves
Makes 6 servings
Ingredients
4 medium Yukon Gold potatoes
1 peeled rutabaga
2 carrots, peeled
3 tablespoons olive oil, divided
Sea salt and freshly ground black pepper
1 pound boneless, skinless chicken thighs cut into I-inch pieces
1 small yellow onion, chopped in 1/2-inch dice
2 stalks celery, chopped in 1/2-inch dice
4 tablespoons unsalted butter 1/2 cup unbleached all-purpose flour
1 1/2 cups low-sodium chicken broth
1 cup whole milk
1/2 teaspoon thyme, finely chopped
1 cup frozen peas, thawed
3 tablespoons flat-leaf parsley, minced
1 puff pastry sheet, thawed in the refrigerator
1 large egg, beaten with 1 teaspoon water
1 peeled rutabaga
2 carrots, peeled
3 tablespoons olive oil, divided
Sea salt and freshly ground black pepper
1 pound boneless, skinless chicken thighs cut into I-inch pieces
1 small yellow onion, chopped in 1/2-inch dice
2 stalks celery, chopped in 1/2-inch dice
4 tablespoons unsalted butter 1/2 cup unbleached all-purpose flour
1 1/2 cups low-sodium chicken broth
1 cup whole milk
1/2 teaspoon thyme, finely chopped
1 cup frozen peas, thawed
3 tablespoons flat-leaf parsley, minced
1 puff pastry sheet, thawed in the refrigerator
1 large egg, beaten with 1 teaspoon water
Procedure
Preheat the oven to 4000F.
Dice the potatoes, rutabaga and carrots into 1/2-inch cubes and transfer to a large bowl. Toss the vegetables with 2 tablespoons of olive oil and season with salt and pepper. Spread the vegetables onto rimmed baking sheet and roast in the oven for 15 to 20 minutes or until the vegetables are fork tender and golden brown. Set aside.
In a large saucepan or Dutch oven heat the remaining oil over medium heat until shimmering. Pat chicken dry with paper towels and season generously with salt and pepper. When the oil is shimmering, add the chicken in a single layer and cook until well browned, turning once, and working in batches if necessary, 8 to 10 minutes. Transfer the chicken to a plate. In the same pot add the onions and celery, season with salt and pepper and sauté until tender, about 5 minutes. Add the roasted vegetables to the pan and gently sauté the mixture for about 3 minutes. Transfer the cooked vegetables to a bowl and return the pan to the stove.
Add the butter to the pan and heat over medium heat until foaming. When the foaming subsides, add the flour and cook for 1 minute. Whisk in the chicken broth, milk, and thyme. Add the browned chicken and simmer until the sauce thickens and chicken is cooked through, about 5 minutes. Stir in thawed peas, vegetable mixture and parsley. Taste and adjust seasoning with salt and pepper. Divide the mixture into 6, 10 ounce ramekins. Unfold puff pastry onto work surface; using a biscuit cutter, cut out 6 rounds to fit on top. Evenly distribute the pastry rounds over the pot pie filling and brush with the egg wash. Bake pot pie until the pastry is golden brown and the filling is bubbly, about 20 minutes. The pot pie can also be baked in a 9 x 13 inch baking dish; increase the cooking time by 10 minutes.
Dice the potatoes, rutabaga and carrots into 1/2-inch cubes and transfer to a large bowl. Toss the vegetables with 2 tablespoons of olive oil and season with salt and pepper. Spread the vegetables onto rimmed baking sheet and roast in the oven for 15 to 20 minutes or until the vegetables are fork tender and golden brown. Set aside.
In a large saucepan or Dutch oven heat the remaining oil over medium heat until shimmering. Pat chicken dry with paper towels and season generously with salt and pepper. When the oil is shimmering, add the chicken in a single layer and cook until well browned, turning once, and working in batches if necessary, 8 to 10 minutes. Transfer the chicken to a plate. In the same pot add the onions and celery, season with salt and pepper and sauté until tender, about 5 minutes. Add the roasted vegetables to the pan and gently sauté the mixture for about 3 minutes. Transfer the cooked vegetables to a bowl and return the pan to the stove.
Add the butter to the pan and heat over medium heat until foaming. When the foaming subsides, add the flour and cook for 1 minute. Whisk in the chicken broth, milk, and thyme. Add the browned chicken and simmer until the sauce thickens and chicken is cooked through, about 5 minutes. Stir in thawed peas, vegetable mixture and parsley. Taste and adjust seasoning with salt and pepper. Divide the mixture into 6, 10 ounce ramekins. Unfold puff pastry onto work surface; using a biscuit cutter, cut out 6 rounds to fit on top. Evenly distribute the pastry rounds over the pot pie filling and brush with the egg wash. Bake pot pie until the pastry is golden brown and the filling is bubbly, about 20 minutes. The pot pie can also be baked in a 9 x 13 inch baking dish; increase the cooking time by 10 minutes.
Roasted Vegetable and Chicken Pot Pies
By Sur La Table
Serves
Makes 6 servings
Ingredients
4 medium Yukon Gold potatoes
1 peeled rutabaga
2 carrots, peeled
3 tablespoons olive oil, divided
Sea salt and freshly ground black pepper
1 pound boneless, skinless chicken thighs cut into I-inch pieces
1 small yellow onion, chopped in 1/2-inch dice
2 stalks celery, chopped in 1/2-inch dice
4 tablespoons unsalted butter 1/2 cup unbleached all-purpose flour
1 1/2 cups low-sodium chicken broth
1 cup whole milk
1/2 teaspoon thyme, finely chopped
1 cup frozen peas, thawed
3 tablespoons flat-leaf parsley, minced
1 puff pastry sheet, thawed in the refrigerator
1 large egg, beaten with 1 teaspoon water
1 peeled rutabaga
2 carrots, peeled
3 tablespoons olive oil, divided
Sea salt and freshly ground black pepper
1 pound boneless, skinless chicken thighs cut into I-inch pieces
1 small yellow onion, chopped in 1/2-inch dice
2 stalks celery, chopped in 1/2-inch dice
4 tablespoons unsalted butter 1/2 cup unbleached all-purpose flour
1 1/2 cups low-sodium chicken broth
1 cup whole milk
1/2 teaspoon thyme, finely chopped
1 cup frozen peas, thawed
3 tablespoons flat-leaf parsley, minced
1 puff pastry sheet, thawed in the refrigerator
1 large egg, beaten with 1 teaspoon water
Procedure
Preheat the oven to 4000F.
Dice the potatoes, rutabaga and carrots into 1/2-inch cubes and transfer to a large bowl. Toss the vegetables with 2 tablespoons of olive oil and season with salt and pepper. Spread the vegetables onto rimmed baking sheet and roast in the oven for 15 to 20 minutes or until the vegetables are fork tender and golden brown. Set aside.
In a large saucepan or Dutch oven heat the remaining oil over medium heat until shimmering. Pat chicken dry with paper towels and season generously with salt and pepper. When the oil is shimmering, add the chicken in a single layer and cook until well browned, turning once, and working in batches if necessary, 8 to 10 minutes. Transfer the chicken to a plate. In the same pot add the onions and celery, season with salt and pepper and sauté until tender, about 5 minutes. Add the roasted vegetables to the pan and gently sauté the mixture for about 3 minutes. Transfer the cooked vegetables to a bowl and return the pan to the stove.
Add the butter to the pan and heat over medium heat until foaming. When the foaming subsides, add the flour and cook for 1 minute. Whisk in the chicken broth, milk, and thyme. Add the browned chicken and simmer until the sauce thickens and chicken is cooked through, about 5 minutes. Stir in thawed peas, vegetable mixture and parsley. Taste and adjust seasoning with salt and pepper. Divide the mixture into 6, 10 ounce ramekins. Unfold puff pastry onto work surface; using a biscuit cutter, cut out 6 rounds to fit on top. Evenly distribute the pastry rounds over the pot pie filling and brush with the egg wash. Bake pot pie until the pastry is golden brown and the filling is bubbly, about 20 minutes. The pot pie can also be baked in a 9 x 13 inch baking dish; increase the cooking time by 10 minutes.
Dice the potatoes, rutabaga and carrots into 1/2-inch cubes and transfer to a large bowl. Toss the vegetables with 2 tablespoons of olive oil and season with salt and pepper. Spread the vegetables onto rimmed baking sheet and roast in the oven for 15 to 20 minutes or until the vegetables are fork tender and golden brown. Set aside.
In a large saucepan or Dutch oven heat the remaining oil over medium heat until shimmering. Pat chicken dry with paper towels and season generously with salt and pepper. When the oil is shimmering, add the chicken in a single layer and cook until well browned, turning once, and working in batches if necessary, 8 to 10 minutes. Transfer the chicken to a plate. In the same pot add the onions and celery, season with salt and pepper and sauté until tender, about 5 minutes. Add the roasted vegetables to the pan and gently sauté the mixture for about 3 minutes. Transfer the cooked vegetables to a bowl and return the pan to the stove.
Add the butter to the pan and heat over medium heat until foaming. When the foaming subsides, add the flour and cook for 1 minute. Whisk in the chicken broth, milk, and thyme. Add the browned chicken and simmer until the sauce thickens and chicken is cooked through, about 5 minutes. Stir in thawed peas, vegetable mixture and parsley. Taste and adjust seasoning with salt and pepper. Divide the mixture into 6, 10 ounce ramekins. Unfold puff pastry onto work surface; using a biscuit cutter, cut out 6 rounds to fit on top. Evenly distribute the pastry rounds over the pot pie filling and brush with the egg wash. Bake pot pie until the pastry is golden brown and the filling is bubbly, about 20 minutes. The pot pie can also be baked in a 9 x 13 inch baking dish; increase the cooking time by 10 minutes.