Because…Pie, Part II: Winter is Coming

It snowed last night.  I don’t know if it had even frosted yet but last night, it snowed.

It’s made my husband terribly happy.  He’s a weird, cold-loving polar bear who has somehow managed to squeeze himself into a very convincing Josh-suit.  He loves the fact that it rained and then snowed last night, even though it froze the car doors shut.

Me?  I like the snow just fine, I suppose…as long as I’m laying in my warm bed (flannel sheets for the win!).  Or snuggled on the couch with a mug of cocoa watching How I Met Your Mother or American Horror Story.  Or basically not anywhere near the outside.  If it were possible to safely and inexpensively induce hibernation in people…I would do it.  In a heartbeat.

But alas.  I live in Michigan and snow is a thing.  Winter is real.  It’s not just a Game of Thrones meme anymore.


My only weapon against it is flannel sheets, fuzzy socks, and an arsenal of warm, heavy comfort foods.  I have decided this is going to be the Winter of the Comfort Food, officially.  Last week was lasagna.  I’m still working on perfecting it.  Then pumpkin pie.

This week, I turned my attention to pot pie.  I love a good chicken pot pie.  It combines my top comfort food (chicken stew) with pie crust.  There is literally nothing to not like about that.  And when made in ramekins or small baking dishes, you get single-sized portions.  Easy for distributing, and repackaging, and taking for lunch the next day.



I spent less than half a day making these, all told.  It seems like a lot, but most of it is “put it in the oven and let it do it’s thing” time.  I roasted the chicken, made the pie crust, cooked the stew…did everything except make stock.  I used store-bought because I didn’t have any on hand, but homemade would make it even more awesome.  It was a great way to spend a cool fall day.  It’ll be a great way to pass the winter ones too.




Roasted Chicken Pot Pie


    For the crust
  • 1.5 cups flour
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 4 tbsps cold butter, diced
  • 4 tbsp cold water
  • 2 tsps dried herbes de provence
  • For the chicken
  • 3-4 pound whole chicken, cleaned and with the organs removed
  • 1/4 cup olive oil
  • 1 tbsp dried herbes de provence
  • 1/2 tbsp sea salt
  • 1 cup frozen pearl onions
  • 3 sprigs fresh rosemary
  • 3 whole cloves of garlic
  • A little bit of chicken stock as needed for basting
  • For the filling
  • The white and dark meat from a 3-4 pound roasted chicken
  • The pearl onions roasted with the chicken
  • 1 leek, sliced and washed
  • 3 carrots, sliced into half inch rounds
  • 1 cup of frozen baby peas
  • 32oz of chicken stock
  • 1/2 cup flour
  • 1 stick of butter
  • 1 tbsp dried herbes de provence
  • 3 sprigs fresh rosemary
  • 1/2 cup of grated parmesan, divided
  • 1/4 cup of heavy cream
  • salt and pepper to taste


    Make the pie crust
  1. Do the step either before or while the chicken is roasting. Combine the flour, sugar, salt, herbs and butter in a food processor and pulse a few times until the butter is thoroughly chopped. Slowly drizzle in the cold water while you pulse the processor until the dough forms on its own into a rough ball.
  2. Remove the dough and place it on a floured surface. Pat it into a ball shape, wrap it in plastic wrap and put it in the fridge for at least an hour.
  3. Roast the chicken
  4. Preheat the oven to 450F.
  5. Mix the olive oil, herbs and sea salt together and rub them all over the chicken, especially under the skin over the breast meat. Stuff the cavity of the chicken with the garlic and rosemary sprigs.
  6. Place the chicken in a small roasting pan with the pearl onions. Roast for approximately 1-1.5 hours (about 20 minutes per pound, or until the juices run clear), basting as needed with a little stock.
  7. Let the chicken cool before pulling the meat off.
  8. Bring the filling together
  9. In a heavy-bottomed pan, melt the stick of butter. Add in the flour and stir together, creating a roux. Cook over medium heat, stirring as needed. You want to cook the flour taste out, but not burn the roux or let it get too dark--let it go for 10 minutes or so. Add the dried herbs and rosemary to the pot, and then slowly stir in the chicken stock. Let the stock simmer for about 15 minutes.
  10. Pull the meat from the chicken, give it a rough dice with a knife, and add it to the soup, along with the leeks and carrots. Let the soup simmer down until the stock has reduced by at least a third. Add in the cream, half of the parmesan, the pearl onions and peas. Taste it and add any salt and pepper as needed.
  11. Preheat the oven to 350F.
  12. Assemble the pies
  13. Divide the stew amongst your ramekins. I used four wide, shallow ones. The amount of pies you get will vary on your ramekin size.
  14. Roll out the pie crust and, using a pizza cutter or a knife, cut out circles slightly larger in diameter than your ramekins. Carefully drape the crust over the top of the ramekins, pressing the edges over the sides, sealing in the stew.
  15. Brush the crusts with a bit of egg wash or butter, and sprinkle each one with a quarter of the leftover parmesan. Place the ramekins on a large cookie sheet, and bake them in the oven for 30-40 minutes, or until the crusts are nicely browned.
  16. Serve and enjoy. They will be hot and delicious!

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