Chicken Rosemary Pot Pie

Chicken Rosemary Pot Pie


Rosemary Chicken Pot Pie

This is an updated version of the standard pot pie and so much better, rich, and delicious.

First make the crust

(You can use frozen but this crust is much better)

1 1/2 cups all-purpose flour

1/2 tsp salt

Cut in using a pastry blender until butter and flour is pea sized, 1 stick (4oz) of cold unsalted butter cut into small cubes. (You can also do this by hand or pulse in a food processor)

Sprinkle the dough with ¼ cup of ice water mixed with 2 teaspoons of vinegar. Blend the water in just until the dough holds together and form into a disk, wrap in plastic wrap and refrigerate for at least 30 min.

Make the filling

2 ½ pounds of boneless skinless chicken breast or thighs or a combination cut into 1-inch pieces, seasoned with salt and pepper to taste.

Heat 2 tablespoons of olive oil in a large skillet, Add the chicken and cook 8 to 10 minutes, remove to a 2 ½ quart oven safe casserole, and set aside.


2 teaspoons of chopped garlic

3 ribs of celery with leaves chopped into 1/4” dice.

2 large carrots cut into thirds then in half-length wise then in ¼ inch half circles.

1 leek white part only, cut in half length wise, washed and cut into ¼ inch half rounds.

¼ pound of French Green Beans cut into thirds.

Add 1 tablespoon of olive oil to the skillet heat and add the vegetables, cook until vegetables are just tender add to the chicken.

Have ready, 3 cups of hot chicken stock, mixed with 1 cup of milk and 1/3 cup of ½ and ½ or light cream.

In a saucepan make a roux with 5 tablespoons of butter and ½ cup of all-purpose flour. Melt the butter. whisk in the flour and cook for about three minutes. Add the stock mixture, bring to a boil, reduce the heat and simmer for 5 minutes. Season with salt and pepper and 2½ tablespoons of chopped fresh rosemary. Pour over the chicken and vegetable mixture, mix with a spoon to combine.

Roll out to dough to fit the casserole with a 1 to 1 1/2-inch boarder and place it on top and pinch the edge to form an edge.

Make an egg wash with one egg and 2 tablespoons of water whisked together, brush onto to crust.

Place the casserole on a foil or parchment paper lined sheet pan and bake in a 375f degree oven for 45 to 60 minutes. Enjoy!





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