Roasted Chicken Pot Pie


Savoury and delicious.

-- Serves
SKILL LEVEL 1 (9-inch) pie
2-1/2 cups all-purpose flour
1-1/4 teaspoons salt
1/2 teaspoon sweet basil
1/2 teaspoon crushed oregano
12 tablespoons cold butter, cut into pieces
7 to 9 tablespoons ice water
Egg wash: 1 egg + 1 tablespoon water

1 medium onion, roasted and chopped (roasting instructions in recipe)
3 cloves garlic, roasted and chopped
1 tablespoon olive oil
3 tablespoons butter
1 cup reduced sodium chicken broth
2 cups roasted chicken, cut or shredded into bite-sized pieces*
1-3/4 cups diced carrots
1 cup celery, chopped into 1/2-inch pieces
3/4 cup frozen peas
1/2 cup frozen corn
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black fine grind pepper
1/4 teaspoon celery seed
1/4 teaspoon ground ginger
1 cup milk
3 tablespoons Fleischmann's® Corn Starch
1-1/2 tablespoons all-purpose flour

To make crust: Combine flour, salt, basil and oregano in a large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time until dough can be formed into a ball. Divide dough in half and form each piece into a disk. Wrap in plastic wrap and chill in refrigerator for at least 25 minutes. For egg wash, whisk egg and water together in a small bowl; set aside.

To roast onion and garlic: Slice onion into 1/4-inch thick rounds and place on baking sheet lined with foil. Add peeled garlic cloves. Brush with olive oil. Broil 8 to 10 minutes or until charred. Let cool slightly before chopping.

To make filling: Heat butter in a large skillet over medium heat. Add roasted onion and garlic and cook 2 minutes. Stir in chicken broth, chicken, carrots, celery, peas, corn, parsley, salt, pepper, celery seed and ginger. Cook 6 minutes, stirring often. Whisk milk, corn starch and flour in a small bowl. Add to skillet, stirring until combined. Bring mixture to a boil, stirring frequently; boil two minutes. Remove from heat.

Preheat oven to 375°F.

To assemble pie: Roll half the dough for the crust into a 12-inch circle. (TIP: For easy handling, roll dough out between two sheets of lightly floured parchment paper.) Fit crust into 9-inch pie plate; press edge with a fork and brush edge with prepared egg wash. Spoon filling into crust. Roll remaining dough to a 9-inch circle and drape over filling. Press edges of crust together and trim any excess crust. Flute or press edges with a fork. Cut four vents in top crust; brush generously with egg wash.

Bake 40 to 45 minutes until top crust is golden brown. Cool 10 minutes on wire rack before serving.

*TIP: Save time and use meat from a rotisserie chicken for the roasted chicken.

Total Time
Chill Time 25 minutes
Bake Time 40 to 45 minutes

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