Chicken Pot Pie with Winter Root Vegetables

You can put just about anything in a pot pie. But I have found that root vegetables hold up well during baking, and they add a layer of sweet, comforting flavor. To save time and effort, use a rotisserie chicken from the supermarket or leftover cooked chicken. When serving to company, I bake pot pies in individual casseroles for a nice presentation.

You can put just about anything in a pot pie. But I have found that root vegetables hold up well during baking, and they add a layer of sweet, comforting flavour. To save time and effort, use a BBQ chicken from the supermarket or leftover cooked chicken. When serving to guests, I bake pot pies in individual casseroles for a nice presentation.

2 tablespoons unsalted butter

1 yellow onion, finely chopped

1 celery rib, thinly sliced

2 carrots, sliced into 1/4-inch-thick rounds

2 parsnips (about the same size as the carrots), peeled, sliced into 1/4-inch-thick rounds

1 turnip (about 8 ounces), peeled, cut into 1/2-inch pieces

2 garlic cloves, finely chopped

3 tablespoons all purpose flour

1 3/4 cups reduced-sodium chicken broth

3/4 cup plus 1 tablespoon whole milk

3/4 cup heavy cream

3 large sprigs of fresh thyme

1 pound roasted chicken, torn into large bite-size pieces (about 3 1/2 cups)

Kosher salt and freshly ground black pepper

1 large egg

1 sheet frozen all-butter puff pastry (about 8 ounces), thawed but still well chilled

30g unsalted butter

1 brown onion, finely chopped

1 celery stalk, thinly sliced

2 carrots, sliced into 5mm-thick rounds

2 parsnips (about the same size as the carrots), peeled, sliced into 5mm-thick rounds

1 turnip (about 250g), peeled, cut into 1cm pieces

2 garlic cloves, finely chopped

2 tablespoons plain flour

1 3/4 cups reduced-salt chicken stock

3/4 cup plus 1 tablespoon milk

3/4 cup cream

3 large sprigs fresh thyme

500g roasted chicken, torn into large bite-size pieces (about 3 1/2 cups)

Sea salt and freshly ground black pepper

1 large egg

1 sheet frozen butter puff pastry (about 250g), thawed but still well chilled

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Directions

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Make-Ahead:

The chicken and vegetable filling can be made 6 hours ahead, cooled, covered, and refrigerated.

Make-Ahead:

The chicken and vegetable filling can be made 6 hours ahead, cooled, covered, and refrigerated.

Preheat the oven to 400°F.

Melt the butter in a 12-inch cast-iron or other heavy ovenproof skillet over medium heat. Add the onions, celery, carrots, parsnips, turnips, and garlic and cook, stirring occasionally, for about 10 minutes, or until the root vegetables are almost tender. Sprinkle in the flour and stir well for about 1 minute to cook the flour, without browning. Raise the heat to medium-high and stir in the broth, followed by 3/4 cup of the milk, the cream, and the thyme. Bring to a simmer, reduce the heat to medium-low, and simmer gently, stirring occasionally, for about 5 minutes, or until the vegetables are tender. Remove from the heat and stir in the chicken. Season to taste with salt and pepper. Cool slightly, then remove and discard the thyme stems.

In a small bowl, mix the egg and the remaining 1 tablespoon milk with a fork to combine. On a lightly floured work surface, roll out the pastry into a 13 inch square.

Brush some of the egg mixture over the edges of the skillet. Lay the pastry over the pan and gently press the overhanging edges of pastry so they adhere to the sides of the pan.Lightly brush more of the egg mixture over the pastry and sprinkle with salt. Transfer to the oven and bake for about 30 minutes, or until the pastry is deep golden brown and puffed. Cool slightly and serve.

Preheat the oven to 200°C/180°C fan-forced.

Melt the butter in a 30cm cast-iron or other heavy ovenproof frying pan over medium heat. Add the onions, celery, carrots, parsnips, turnips, and garlic and cook, stirring occasionally, for about 10 minutes, or until the root vegetables are almost tender. Sprinkle in the flour and stir well for about 1 minute to cook the flour, without browning. Raise the heat to medium-high and stir in the stock, followed by 3/4 cup of the milk, the cream, and the thyme. Bring to a simmer, reduce the heat to medium-low, and simmer gently, stirring occasionally, for about 5 minutes, or until the vegetables are tender. Remove from the heat and stir in the chicken. Season to taste with salt and pepper. Cool slightly, then remove and discard the thyme stems.

In a small bowl, mix the egg and the remaining 1 tablespoon milk with a fork to combine. On a lightly floured work surface, roll out the pastry into a 32cm square.

Brush some of the egg mixture over the edges of the pan. Lay the pastry over the pan and gently press the overhanging edges of pastry so they adhere to the sides of the pan. Lightly brush more of the egg mixture over the pastry and sprinkle with salt. Transfer to the oven and bake for about 30 minutes, or until the pastry is deep golden brown and puffed. Cool slightly and serve.