"Kitchen Sink" Chicken Pot Pie

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Ingredients

  • 1 tbsp canola/vegetable oil
  • 4 ea b/s chicken thighs, seasoned with salt & pepper
  • 4 tbsp butter
  • 1 cup onion, diced
  • 2 ea garlic clove
  • 1 1/2 cup carrot, cut into ½ moons
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1/4 cup AP flour
  • 3/4 cup  dry white wine (just NOT chardonnay)
  • 4 cup chicken stock
  • 4 cup packed, chopped kale

     

  • 1 cup english peas (frozen preferred, not canned)

     

  • 1 cup roasted mushrooms – your choice of variety (I used creminis)

     

  • 2 cup diced, roasted yukon potatoes

     

  • 2 cup roasted sunchokes

     

  • 2 cup roasted turnips

     

  • 2 tbsp thyme, picked & chopped

     

  • 3/4 cup sour cream

     

  • 1-2 tbsp. dijon mustard
  • 1 ea lemon, juiced
  • 1 ea pie crust, pre-rolled to the size of your dish and cut with vents – keep refrigerated until ready to use

Preparation Instructions

  1. Pre-heat a heavy bottomed pot/cast iron over medium-high heat, and also pre-heat your oven to 400F (if not already hot from roasting vegetables).
  2. Add oil to the pan to heat.  Just before it is smoking, add the chicken thighs and sear.  Cook the thighs until almost fully cooked, then set aside on a plate to cool enough to be handled.  When cooled, cut the chicken into cubes.
  3. Meanwhile, add the butter, onions, & garlic to the pan.  Stir frequently to remove the fond (the good chicken stuff) from the bottom.  Cook for 2-3 minutes, then add the carrots, salt, and pepper.  Cook for another 5+ minutes until the carrots start to cook through.

    **Please note, there will be extra fat in the pan from the oil, chicken, and butter.  This is the fat from which we will make the roux**

  4. When the carrots are starting to cook through, add the flour to the mixture (the term is “sanger”), and mix thoroughly.  The flour will absorb the fat, and voila!  roux!  Cook for 3-4 minutes, stirring frequently to prevent burning.
  5. The next steps of the recipe are simply building the rest of the pot pie.
  6. Simultaneously add the white wine and 3 of the 4 cups 0f chicken stock to the roux/carrot/onion mixture.  Bring to a simmer – you will see the liquid thicken very quickly.
  7. Now add the kale & stir until wilted.  Add this point you can add all of the remainder of the ingredients (including the cooked, chopped chicken) and adjust seasoning as needed.  Turn the stove top heat off or down to low.  If needed to thin, add the remainder of the chicken stock.
  8. Pour the pot pie mixture into the casserole/baking dish in which you will cook it the remainder of the way.   Top with the pie crust and put into the oven.
  9. Bake until golden & delicious – 30 to 40 minutes.  Let cool/rest for at least 10 minutes once done before serving.

AUTHOR: Jenn Robbins

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