Serves 8
50 min
Garlic Chicken and Vegetable Pot Pie
Recipe GLPR6ff6cb06572db2
A comforting one-dish meal featuring tender roasted garlic chicken combined with sautéed asparagus, carrots, and leeks in a rich, creamy garlic sauce, topped with golden pie crust. Perfect for family dinners and special occasions.
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Ingredients
8 tablespoons Salted butter, divided
1 Leek, white and light green parts, sliced and rinsed
2 cups Sliced carrots
2 cups Chopped asparagus
12 ounces Frozen peas
1 Garlic rotisserie chicken, shredded (about 2 cups)
2½ cloves Garlic cloves, minced
¾ cup All-purpose flour
2 cups Chicken stock
Salt to taste
Black pepper to taste
1 sheet Pie crust, puff pastry, or croissant dough sheet
Directions
Preheat your oven to 375°F. In a large pot, melt 1 tablespoon of butter over medium-high heat.
Add the sliced leek and carrots to the pot. Sauté for 5 minutes, stirring occasionally, until they begin to soften.
Stir in the chopped asparagus and cook for another 5 minutes until all vegetables are tender-crisp but still hold their shape.
Remove the pot from heat. Fold in the frozen peas and the shredded garlic chicken. Mix gently and set the filling aside.
In a large saucepan, melt the remaining 6 tablespoons of butter over medium heat.
Add the minced garlic and sauté gently for about 1 minute until fragrant, being careful not to brown it.
Sprinkle the flour over the garlic and stir constantly until a thick paste forms, cooking for about 1 minute.
Gradually add the chicken stock, adding 1 cup at a time and whisking thoroughly after each addition to prevent lumps. Continue whisking until the sauce is smooth and thick.
Season the sauce generously with salt and pepper to taste. The sauce should be noticeably thick, not thin.
Pour the chicken and vegetable filling into a greased 9x13-inch baking dish. Pour the garlic sauce over the filling and stir gently to combine.
Unroll your chosen pastry sheet and place it over the filling. Stretch or roll the dough so it just barely hangs over the edges of the dish, then trim excess dough if needed.
Bake at 375°F for 20-30 minutes, or until the crust is golden brown on top.
Remove from the oven and brush the warm crust with the remaining 1 tablespoon of melted butter.
Let the pot pie rest for 5-10 minutes before serving. This allows the filling to set slightly and makes serving easier. Serve the same day it is baked.
