Capital City Chicken Pot Pie Recipe
roasted chicken | roasted vegetables | creamy gravy | buttery puff pastry
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Ingredients
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For the Roasted Chicken
For the Roasted Vegetables
For the Creamy Gravy
For the Pie Assembly
Method
Roasting the Chicken
- 1
- 2
Roast the Chicken
Place the seasoned chicken in a roasting pan and roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Let it rest for 15 minutes before shredding the meat.
Roasting the Vegetables
- 3
Prepare the Vegetables
In a large bowl, toss the diced carrots, potatoes, celery, and onion with olive oil, salt, and black pepper.
- 4
Roast the Vegetables
Spread the vegetables on a baking sheet and roast in the oven for 30-35 minutes until they are tender and slightly caramelized.
Making the Creamy Gravy
- 5
- 6
Add Chicken Broth and Cream
Gradually whisk in the chicken broth, then the heavy cream. Bring the mixture to a simmer and cook until thickened, about 5-7 minutes. Season with salt, black pepper, and dried thyme.
Assembling the Pie
- 7
Combine Ingredients
In a large mixing bowl, combine the shredded chicken, roasted vegetables, and creamy gravy. Mix well.
- 8
Prepare the Puff Pastry
Roll out the puff pastry sheets on a floured surface. Place one sheet in a pie dish and fill it with the chicken and vegetable mixture. Cover with the second sheet and seal the edges. Cut slits in the top to allow steam to escape.
- 9