ROASTED ROSEMARY CHICKEN POT PIE
September 03, 2024
Soup and THIS Roasted Rosemary Chicken Pot Pie are my all time favorite FALL comfort foods. It's been years now that I have seen this recipe from Chef Amy Barnes of the Sweet Basil Gourmetware.
Ingredients:
4 Tbl. butter, 1 onion diced, 1/3 cup flour, 1 teaspoon chicken bouillon or paste (I use Better than Bouillon paste), 1 cup water, 3/4 cup half and half , 2 teaspoons minced fresh rosemary. I grow culinary rosemary and use it. 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 Tbl.sherry [NOTE: I used cooking sherry.] 2-3 carrots diced, 3 stalks celery diced, 3 cups or about 1/2 pounds cooked diced chicken [NOTE: I used 3 large chicken breasts that I cooked verryyyyyyyyyy slowly in a frying pan with a touch of garlic salt.]
Piecrust:
1 cup flour, 1 Tbl. rosemary, finely minced 1/2 teaspoon salt, 1/3 cup Crisco [NOTE: I generally don't use Crisco, but for this I do) I used Crisco, 3 TBL ice-cold water
Start your crust prep by chopping your rosemary - really fine. In a big bowl add your flour, salt and finely chopped rosemary. Then add your Crisco . . .
And cut the Crisco in with a pastry blender (a fork will do fine) or with two knives (even better than a fork) until this mixture is fairly course, but uniform.
Sprinkle the cold water with a table spoon, a little at a time and work this into the dough making a nice firm ball. Put this aside and start on the comfort part.
Preheat your oven to 400 degrees and then melt your butter in a large skillet over medium heat.
Dice your onions, celery and carrots.
Melt your butter and then add your diced onion and cook until soft.
Whisk in the flour; cook, stirring constantly, for about 2 minutes.
Next, add the chicken bouillon or paste (again, I LOVE the above mentioned paste), add your water, the half and half, your rosemary and the salt and pepper. Mix this up and then . . .
Stir in the sherry (I added an extra tablespoon -because I wanted to).
Add your carrots, celery and the chicken that's been cooked and diced.
Simmer, covered until the vegetables are tender - about 8 minutes. I cooked it a bit longer, added about 1/2 cup of the broth from cooking the chicken breasts. I think doing this made everything moist and added a bit more flavor (to which darling daughter and husband and one 6 year old grand son could contest too!)
Now, return to your crust - On a lightly floured board roll the dough to a circle - about 1/8 inch thick. The recipe calls for a 1 quart size backing dish (round would be fun), but all I had available was a 1.5 square quart sized baking dish - so, that's what I used and it was just fine.
Fill your baking dish with your comfort ingredients and blanket the dish with your rolled out dough - sealing and crimping the edges.
Bake, uncovered for about 30 - 45 minutes until the gold brown. Makes 4 to 6 servings.
