Chicken Pot Pie - Loaded With Tons of Vegetables And...That's Right...Chicken!

My pathetic love affair with chicken continues.  But this time I made a not so pathetic chicken potpie.  Oh, no, this was no run of the mill use left over chicken and what ever veggies you have kicking around in the fridge chicken pot pie (unfortunately for reasons known to all who read this blog…it was NOT smoked chicken pot pie…sigh... :-( ) but this was a roast yourself two 3-4lb chickens (in your brand new All Clad French roaster) because I want some Chick –in my pot pie.  I loaded the veg with tons of cumin, marjoram, thyme and white wine.  I used sweet potatoes instead of plain ole boring white ones.  Oh, yes…this was a labor of love but perfect for the freezing temperatures we have here on this tiny little cold island in the Atlantic (26°F today).  I doubled crusted it, top and bottom…everyone loves the crust.  This old homespun favorite was packed with flavors and CHICKEN!  I’ve left exact quantities out for the spices and wine. I kept layering the flavors as I cooked each step and then adjusted the tastes at the end adding a bit more cumin and thyme.  You could buy a couple of roasted chickens to save yourself a step.  I gave myself a break used pre-made pastry…after all you would have spent enough time just  “throwing” this together…

Makes 2 deep dish pot pies to serves 8-10

Ingredients

2 3-4lb chickens, roasted and meat taken off bones shredded in large-ish pieces

3 stalks celery, about 1-½ cups, medium chop

8oz carrots, about 1-½ cups, medium chop

3 medium leeks, about 1-½ cups, white and light green parts sliced

1 medium onion, about 2 cups, medium chop

8 oz mushrooms, caps only, quartered

1 large sweet potato, about 3 cups diced in 1 inch squares

12 oz frozen peas, about 1-½ cups

10+ sprigs fresh thyme

Marjoram, lots

Cumin, even more

Salt and pepper

White wine, a good couple of glasses or a couple of good glasses

½ cup butter

½ cup flour

32 oz (4 cups) chicken stock

Canola oil

Pre-made short crust pie pastry

1 egg beaten for pastry wash

Heat a few tablespoons of oil in a large skillet.  Add carrots, celery, leeks, season with marjoram and add a few sprigs of thyme.  Cover and let sweat for a few minutes over medium heat.  Add a splash of wine and continue cooking until vegetables are tender.  Remove with a slotted spoon, set aside.  Add mushrooms and more thyme to pan.  Sauté until mushrooms begin to caramelize, splash with white wine and continue cooking until most of the wine has evaporated.  Remove with slotted spoon and add to vegetables. 

Deglaze pan with a little white wine (or stock) add to vegetables.  Heat a few more tablespoons of oil in skillet add potatoes and onions cook until potatoes are tender and onions begin to brown.  Season with lots cumin, marjoram more thyme and splash with white wine if potatoes begin to stick.  Remove with slotted spoon and add to vegetable mixture. 

Make the sauce.  Melt butter in large saucepan, add flour and cook for a few minutes.  Slowly add the stock and whisk to remove any lumps.  Continue to cook over medium-low heat, whisking, until sauce thickens and begins to simmer.  Add chicken, cooked vegetables and any accumulated juices, and finally the peas.  Stir to combine and distribute vegetables.

Spoon mixture into prepared pastry shell, top with another piece of pastry.  Brush with egg wash.  Bake at 350°F for 45minutes until heated through and filling is bubbling. 

It’s All Delicious Notes:  Chicken filling can be used in crepes, over rice, over egg noodles, with mashed potatoes, or even just baked with a puff pastry top if you want to cut down on the pastry