Root Veg & Chicken Pot Pie
Be sure to remember to take your puff pastry out to thaw well in advance of this recipe! I suggest popping it from the freezer into the fridge 24 hrs before you plan to make this recipe. Pull it out to come to room temp while you chop and prep your veggies.
To go the extra mile and really make this fancy, you could roast a whole chicken a day or two before you make this (or buy a rotisserie chicken, work smarter not harder). Then use the chicken carcass to make your own scratch chicken stock! If you’ve never done it, it’s SO easy. I listed out my method at the bottom of the recipe*.
If you’re making this without chicken, increase the overall volume of veggies. Either add a bit more of your favorites, or you can add in some other classics such as frozen green beans or peas.
*This recipe was originally developed for Freddie’s Larder.
Ingredients
2 cups cooked chicken (shredded or cubed - this is optional)
2 medium carrot, peeled & diced
3 cups of mushrooms, sliced
2 medium yukon potatoes, peeled & diced
2 medium parsnips, peeled & diced
1 yellow onion, finely diced
3 cloves of garlic, minced
2 tsp fresh thyme, minced
2 tsp fresh rosemary, minced
1 tsp fresh sage, minced
1/2 bunch of kale, torn from stems and chopped
1/4 cup AP flour
1 Tbsp of butter
3 cups of stock (chicken or veggie stock)
1.5 cups dairy-free or whole milk
1/2 cup dry white wine (optional, can replace this with more stock)
1 package frozen puff pastry
1 egg
Olive oil
Salt & pepper
Let’s Make It!
Preheat your oven to 400. Make sure your puff pastry is thawed. Depending on the size of your casserole dish, you may need to use both sheets in the container, or just one. Lightly dust a large cutting board and your pastry sheets with flour. Use a rolling pin (or a clean wine bottle) to roll the pastry out. You want to have about 2 inches of overhang across the top of your casserole dish (to measure, flip your pastry dish over on top of your rolled out dough and use this as a guide to trim, if needed. Once your puff pastry is trimmed, cover it loosely with plastic wrap or paper towel and put it back into the fridge until it’s time to use it.
Prepare and dice your veggies (and chicken, if using). In a large saute pan or dutch oven, heat 3 Tbsp olive oil over medium heat. Add mushrooms, trying not to crowd the pan too. Saute over medium heat until beginning to brown, then remove the mushrooms to a separate bowl. Add diced onion to the pan, season with salt and pepper. Saute until beginning to soften and become translucent. Add garlic, saute for less than a minute, then add wine (or stock), scraping the bottom of the pan to deglaze.
Once the wine is fully evaporated, add 1 Tbsp of butter (or another drizzle of olive oil). Once melted, add your flour, mixing thoroughly. Stir the flour constantly until it is just beginning to “toast” and the raw flour taste dissipates.
Add carrots, potatoes, parsnips, and minced herbs. Add stock, mix thoroughly, and bring to a simmer. Cover and simmer for about 10-15 minutes, until veggies are just beginning to get tender when pierced with a fork. Taste for salt and adjust. Add milk, then kale, mushrooms, & diced chicken. Continue to simmer until everything is warmed through, kale is wilted, and mixture is thickened.
Butter the bottom and sides of a medium sized casserole dish or a large cast iron skillet. Add your filling mix. Top with your sheet of puff pastry. If there is excess pastry hanging over the sides, gently fold it underneath itself and lightly pinch to seal to the edges of the dish. Whisk one egg, then use a pastry brush to lightly brush the top of your puff pastry all over with egg wash. Cut 4 small slits in the center of the pie to allow steam to escape. Bake at 400 until pastry is golden brown and cooked through, about 10-15 minutes. Allow to rest for 5 minutes before serving.
*For homemade chicken stock:
Toss the chicken bones into a very large stock pot or dutch oven. To the pot, add:
a few ribs of celery, (chopped into a few pieces)
a few carrots (large chop)
1 yellow onion, sliced in half (keep the skins on, this will add a beautiful yellow hue to your stock)
a few whole cloves of garlic
a handful of parsley
a few sprigs of woody herbs, such as rosemary and thyme
2 fresh bay leaves
a few whole peppercorns
a pinch of salt (you can adjust this later)
bonus points if you have a parmesan rind you can toss in, too!
Then fill the pot with water, making sure all your components are covered. Place it over high heat to bring to a low boil, then turn the temp down to low and cover. Simmer, covered, for at least 2 hours, adding more water as needed if it gets low. I have simmered mine for as long as 4 hours, it only gets better with time. Let the stock cool a bit, then strain it through a fine-mesh strainer into a large container. Pop this into the fridge and use it within two days. If you have extras, freeze it to save for future soups!
