Roasted Chicken Pot Pie

Name: Roasted Chicken Pot Pie
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 4
Cuisine: Global
Ingredients: 6 Tbsps butter (or less); 3 mediums carrots, cut into 1/2 inch chunks; 1 kilograms chicken; 946 milliliters chicken stock; 59 milliliters cream; 1 egg yolk, beaten; 6 Tbsps flour; 1 clove garlic, minced; 3 Tbsps olive oil; 2 Tbsps chopped parsley; 24 white pearl onions, peeled & left whole; 237 milliliters peas, defrosted if frozen; 2 mediums potatoes, cut into 1/2 inch chunks (yukon gold); 1 puff pastry (hommade or purchased); 2 Tbsps chopped rosemary; 4 servings salt and pepper; 2 Tbsps chopped thyme; 8 larges mushrooms, halved or quartered if large

Roasted Chicken Pot Pie might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 84g of protein, 112g of fat, and a total of 1698 calories. From preparation to the plate, this recipe takes roughly 2 hours and 55 minutes. A mixture of olive oil, puff pastry, chicken, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert.