Roasted Chicken Pot Pie

Starting with rotisserie chicken gives this pot pie a rich flavor as well as cutting down on the prep time.  A win-win!

Servings
6
Prep Time
30 Min
Plus chilling
Cook Time
45 Min
Recipe by
Christina Bjorn
Restaurant
Not Your Nana's Bakery
Atlanta, GA
Ingredients

Pastry/Crust:

1¼ cup (150g) all-purpose flour
¼ tsp. (1.5g) sea salt
7 tblsp. (100g) Plugrá® Premium Butter, unsalted, chilled and cubed
3 tblsp. (43g) plain or butter flavored shortening; butter flavored, chilled and cubed
3 tblsp. (43g) ice water
1 large (50g) egg

Filling:

2 cups (340g) diced rotisserie chicken from 1 whole rotisserie chicken
1 quart (907g) chicken stock (canned or homemade)
5 ounces (140g) Plugrá® Premium Butter, unsalted
½ cup (75g) chopped red onion
¾ cup (84g) all-purpose flour
10 oz. frozen peas
1½ cups (227g) chopped carrots
3 oz. (84g) heavy cream
salt
pepper
dried parsley for garnish
Steps
1
Pastry: Prepare the pastry by taking a large bowl or a food processor and combining the flour, salt, butter, and shortening. In a Food Processor: pulse until a coarse pea-size crumble forms. By Hand: use a pastry blender or two large forks and blend the mixture until it forms a coarse crumble. For both methods, add the ice water one tablespoon at a time and mix until the dough comes together. You should be able to handle the dough and feel that it's moist but not sticky or overly wet.
2
Turn dough out on a floured surface and knead into a ball then flatten into a disc, wrap tightly in plastic wrap and refrigerate for at least one hour to overnight.
3
Preheat the oven to 375°F.
4
Filling: Warm the chicken stock over low heat in a medium saucepan.
5
Meanwhile, melt the butter in a large saucepan over medium heat. Add the onions and sauté until the onions begin to soften and brown.
6
Make a roux by adding in the flour to the butter and onions and stirring constantly for about 3 minutes.
7
Add the warm chicken stock to the roux in a thin stream, whisking constantly until all of the stock has been added. Stir until the sauce begins boil and to thicken.
8
Stir in the heavy whipping cream and simmer on medium-low heat for 2 more minutes. Add in the diced chicken, peas, carrots and stir well to combine. Continue cooking for 3 to 5 minutes. Season with salt and pepper, to taste.
9
Transfer the mixture into a large oven safe ceramic dish (the mixture will yield 8 cups of filling).
10
Remove the dough from the fridge and roll the dough on a floured surface until it is a ¼ inch thick circle that is wide enough to cover the ceramic dish.
11
Cover the filled dish with pastry and trim off any excess. Beat the egg in a small dish then brush the top with it and sprinkle the pastry with a pinch of pepper and dried parsley. Make two diagonal cuts in the pastry to vent the steam.
12
Place the dish on a baking sheet and bake in the oven for 45 minutes to 1 hour or until the pastry is golden brown. Serve immediately.